Fruit
Halved Fruit
Quince halved fruit is a prepared form of the fruit, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Rest after high heat so juices redistribute before carving or plating.
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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 0.1 g
- Polyunsaturated Fat 0.11 g
- Cholesterol 0 mg
- Sodium 5.19 mg
- Salt 0.01 g
- Total Carbohydrate 12.8 g
- Dietary Fibre 1.97 g
- Total Sugars 10.4 g
- Complex / starch 1.05 g
- Protein 0.79 g
- Water 88.6 g
- Energy 58.2 kcal
- Water 88.6 g
- Carbohydrates 12.8 g
- Protein 0.79 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.11 g
- Omega-3 0.01 g
- Vitamins 42 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.03 mg
- Vitamin B3 — Niacin 0.33 mg
- Vitamin B5 — Pantothenic Acid 0.23 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.2 µg
- Vitamin B9 — Folate 17.1 µg
- Vitamin C 2 mg
- Vitamin E 0.34 mg
- Vitamin K 5.6 µg
- Minerals 257 mg
- Major Minerals 255 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.03 · vitamin-b3-niacin: 0.33 · vitamin-b5-pantothenic-acid: 0.23 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.2 · vitamin-b9-folate: 17.1 · vitamin-e: 0.34 · vitamin-k: 5.6 ·
Minerals
Halved Fruit of Quince: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made quince a year-round kitchen staple in many regions, including named halved fruit portions.
Cold storage and transport made quince a year-round kitchen staple in many regions, including named halved fruit portions.
Market gardeners and growers selected quince for flavour, yield and keeping quality, including named halved fruit portions.