Vegetable

Halved Fruit

Halved pattypan is cut through the equator or stem-to-base so flat faces can sear and cavities can hold stuffing. Horizontal halves make decorative scalloped rounds; vertical halves sit stably in a roasting tray. Cut surfaces brown and absorb oil and seasoning better than whole skins. Brush with oil, season, and roast cut-side down for colour, or fill and bake cut-side up. Scoop seedy centres from larger halves before stuffing. Cook until just tender so the shape holds.

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Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshRaw

Traits

Halved FruitJuicyPortionPrimary YieldVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 36.6

Amount per 100 g

Total Fat 0.28 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 20.1 mg
Salt 0.05 g
Total Carbohydrate 6.62 g
Dietary Fibre 2.43 g
Total Sugars 3.12 g
Complex / starch 2.07 g
Protein 1.98 g
Water 92.3 g

Detailed nutrients

Energy 36.6 kcal
Water 92.3 g
Carbohydrates 6.62 g
- Sugars 3.12 g
- Starch 2.07 g
- Fibre 2.43 g
Protein 1.98 g
Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
Vitamins 71.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.59 mg
- Vitamin B5 — Pantothenic Acid 0.29 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 28.5 µg
- Vitamin C 2 mg
- Vitamin E 0.37 mg
- Vitamin K 23 µg
Minerals 320 mg
- Major Minerals 318 mg
  - Calcium 59 mg
  - Sodium 20.1 mg
  - Potassium 239 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.59 · vitamin-b5-pantothenic-acid: 0.29 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 28.5 · vitamin-e: 0.37 · vitamin-k: 23 ·

Minerals

Sodium: 20.09 · Potassium: 239 · Calcium: 59 · Iron: 1.5 ·

Halved Fruit of Pattypan Squash: composition reflects this culinary part relative to the whole ingredient.

History

1800

Market fruit grades and whole-fruit cookery shaped global produce trade.