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Squash

Also call: Button Squash, Scallopini,           
               Summer Squash, Marrow

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DESCRIPTION

A flat, circular with scalloped edge vegetable with and crisp flesh with edible seeds.  A member of the gourd family.

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HISTORY AND ORIGIN

It's probably originated in South America.

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BUYING AND STORAGE

Look for fresh Squash that is nicely shaped and feels heavy for its size.  Avoid soft or watery areas.  Refrigerate wrapped in plastic bag and will last for a few days.

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PREPARATION AND USE

Wash and trim the ends, not required to be peel, leave whole, slice or dice.  Use in bake, boil or fry.  Combine into soups, stir-fry, casserole or eaten raw in salads.

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NUTRITIONAL INFORMATION

A good source of vitamin A and C.

bulletMAJOR NUTRIENTS
 
SERVING SIZE:  100 grm    
 
* ENERGY: 56 kj * IRON: grm
* PROTEIN: 1 grm * POTASSIUM: grm
* FAT: grm * CALCIUM: grm
* CARBOHYDRATE: 2 grm * VITAMIN A: 8 percent
* DIETARY FIBRE: 2 grm * VITAMIN B: mg
* SODIUM: 1 grm  * VITAMIN C: 80 percent
 
 
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VARIETY

GREEN & YELLOW BUTTON:  Flat circular fruit with pale green or yellow skin and white flesh.

GREEN RUFFLES:  Similar to green buttons, heavily producing fruit.

SCALLOPINI:   A round circular fruit with dark green skin and light green flesh.

GOLDEN ACORNS:  Acorn shaped with butter yellow skin and white flesh.

BANANA SQUASH:

TIGER SQUASH:  Similar to yellow buttons but have dark green stripes.

ZUCCHINI SQUASH:   Baby zucchini.  Can be green or yellow skin. 

SQUASH GEM:  A dark green hard skin squash, 10-15cm in diameter.

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RECIPE  click here

 

 

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Last modified: July 19, 2003