Vegetable
Whole Fruit
Whole-fruit pattypan is the uncut squash portion used when recipes call for entire baby squash or stuffing vessels. It keeps moisture in until cooking and shows off the scalloped form. Choose evenly sized pieces so a tray finishes together. Stage whole fruit for market display or banquet prep, then roast, steam, or hollow as needed. Once sliced, it is no longer this section—move to halved or diced prep.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 20.8 mg
- Salt 0.05 g
- Total Carbohydrate 7.22 g
- Dietary Fibre 2.39 g
- Total Sugars 3.07 g
- Complex / starch 1.95 g
- Protein 2.03 g
- Water 90.7 g
- Energy 33.2 kcal
- Water 90.7 g
- Carbohydrates 7.22 g
- Protein 2.03 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 82.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.7 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 34 µg
- Vitamin C 2 mg
- Vitamin E 0.45 mg
- Vitamin K 27.6 µg
- Minerals 372 mg
- Major Minerals 371 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.7 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 34 · vitamin-e: 0.45 · vitamin-k: 27.6 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Market fruit grades and whole-fruit cookery shaped global produce trade.