Vegetable
Whole
Whole pattypan is the intact saucer-shaped squash, ideal for stuffing, steaming, or roasting as a single portion. Small wholes cook evenly; large wholes need longer heat or a hollowed centre filled with grains and cheese. The shape is half the appeal on the plate. Trim the stem scar, rinse the scallops, and cook until a knife meets little resistance. Overbaked wholes collapse and weep liquid. Serve soon after cooking while the skin still holds.
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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 19.7 mg
- Salt 0.05 g
- Total Carbohydrate 7.26 g
- Dietary Fibre 2.6 g
- Total Sugars 2.96 g
- Complex / starch 2.05 g
- Protein 1.97 g
- Water 87.5 g
- Energy 36.1 kcal
- Water 87.5 g
- Carbohydrates 7.26 g
- Protein 1.97 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 73.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.52 mg
- Vitamin B5 — Pantothenic Acid 0.26 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 24.7 µg
- Vitamin C 2 mg
- Vitamin E 0.47 mg
- Vitamin K 28.9 µg
- Minerals 363 mg
- Major Minerals 362 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: 0.52 · vitamin-b5-pantothenic-acid: 0.26 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 24.7 · vitamin-e: 0.47 · vitamin-k: 28.9 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Whole ingredients remained the default market form before extensive retail fabrication.