Vegetable
Whole Fruit
Zucchini fruit is the market form you buy whole—mild watery summer-squash flesh that softens quickly. Inspect for bruises and mould; ripeness drives whether it is best raw or cooked. Wash just before use, trim stems or blossom ends, then slice, dice, or cook. Cook only until tender; overcooking collapses texture and dulls aroma.
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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 0.16 g
- Cholesterol 0 mg
- Sodium 19.8 mg
- Salt 0.05 g
- Total Carbohydrate 6.95 g
- Dietary Fibre 2.54 g
- Total Sugars 2.85 g
- Complex / starch 1.96 g
- Protein 2.06 g
- Water 86.7 g
- Energy 34 kcal
- Water 86.7 g
- Carbohydrates 6.95 g
- Protein 2.06 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Omega-3 0.02 g
- Vitamins 67 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.55 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 26.2 µg
- Vitamin C 2 mg
- Vitamin E 0.34 mg
- Vitamin K 21.1 µg
- Minerals 339 mg
- Major Minerals 338 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: 0.07 · vitamin-b3-niacin: 0.55 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 26.2 · vitamin-e: 0.34 · vitamin-k: 21.1 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Markets sold zucchini as separate whole fruit forms so cooks could match prep to the dish.
Retail packing made whole fruit of zucchini a familiar labelled product.
Food service portioned whole fruit of zucchini for consistent yield.