Vegetable
Skin
Pattypan skin is thin and edible on young fruit, adding colour and slight chew when roasted or sautéed. Only peel if the skin is tough, waxed, or scarred. The scalloped edge browns nicely and holds shape better than peeled flesh alone. Scrub rather than peel for most dishes. Deep colour varieties keep visual appeal with skin on. Discard only blemished patches; there is no separate “crackling” use as with animal rind.
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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 0.82 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 19.2 mg
- Salt 0.05 g
- Total Carbohydrate 6.85 g
- Dietary Fibre 2.49 g
- Total Sugars 3.15 g
- Complex / starch 2.05 g
- Protein 1.39 g
- Water 85.1 g
- Energy 40.3 kcal
- Water 85.1 g
- Carbohydrates 6.85 g
- Protein 1.39 g
- Fat 0.82 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 75.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.63 mg
- Vitamin B5 — Pantothenic Acid 0.31 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 30.6 µg
- Vitamin C 2 mg
- Vitamin E 0.4 mg
- Vitamin K 24.8 µg
- Minerals 423 mg
- Major Minerals 421 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: 0.09 · vitamin-b3-niacin: 0.63 · vitamin-b5-pantothenic-acid: 0.31 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 30.6 · vitamin-e: 0.4 · vitamin-k: 24.8 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Skins were valued for crackling, gelatin, and protective cookery across cuisines.