Fruit
Halved Fruit
Salak 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. Taste a scrap if quality seems uncertain before committing a whole batch.
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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 0.32 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.2 mg
- Salt 0.01 g
- Total Carbohydrate 12.5 g
- Dietary Fibre 2.06 g
- Total Sugars 9.62 g
- Complex / starch 1.05 g
- Protein 0.76 g
- Water 82 g
- Energy 57.4 kcal
- Water 82 g
- Carbohydrates 12.5 g
- Protein 0.76 g
- Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 37 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.38 mg
- Vitamin B5 — Pantothenic Acid 0.19 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 13.7 µg
- Vitamin C 2 mg
- Vitamin E 0.27 mg
- Vitamin K 4.4 µg
- Minerals 287 mg
- Major Minerals 285 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: 0.04 · vitamin-b3-niacin: 0.38 · vitamin-b5-pantothenic-acid: 0.19 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 13.7 · vitamin-e: 0.27 · vitamin-k: 4.4 ·
Minerals
Halved Fruit of Salak: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made salak a year-round kitchen staple in many regions, including named halved fruit portions.
Cold storage and transport made salak a year-round kitchen staple in many regions, including named halved fruit portions.
Market gardeners and growers selected salak for flavour, yield and keeping quality, including named halved fruit portions.