Know what’s on your plate
Scallop summer squash
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 18 kcal —
- Protein 1.2 g 2%
- Carbohydrate 2.6 g 1%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 1.2 g 4%
- Sugars 2.4 g —
- Sodium 1 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 11 µg 1%
- Vitamin C 18 mg 20%
- Vitamin D 0 µg 0%
- Vitamin E 0.13 mg 1%
- Vitamin K 3.3 µg 3%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.6 mg 4%
- Pantothenic acid (B5) 0.1 mg 2%
- Vitamin B6 0.11 mg 6%
- Folate (B9) 30 µg 8%
- Vitamin B12 0 µg 0%
- Choline 7.3 mg 1%
Minerals
- Calcium 19 mg 1%
- Iron 0.4 mg 2%
- Magnesium 23 mg 5%
- Phosphorus 36 mg 3%
- Potassium 182 mg 4%
- Zinc 0.29 mg 3%
- Copper 0.1 mg 11%
- Manganese 0.16 mg 7%
- Selenium 0.2 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 18 | 1.2 g | 2.6 g | 0.2 g |
| 1 × cup slices | 130 g | 23 | 1.6 g | 3.4 g | 0.3 g |
| 2 × cup slices | 260 g | 47 | 3.1 g | 6.9 g | 0.5 g |
| ½ × cup slices | 65 g | 12 | 0.8 g | 1.7 g | 0.1 g |
| 3 × cup slices | 390 g | 70 | 4.7 g | 10 g | 0.8 g |
| 4 × cup slices | 520 g | 94 | 6.2 g | 14 g | 1 g |
Similar foods
- Button or scallopini squashraw26 kcal / 100 g
- Scallop squashcooked, without oil, unsalted111 kcal / 100 g
- Summer squashall varieties, raw16 kcal / 100 g
- Zucchini summer squashraw17 kcal / 100 g
- Acorn winter squashraw40 kcal / 100 g
- Crookneck summer squashraw19 kcal / 100 g
- Crookneck and straightneck summer squashraw19 kcal / 100 g
- Zucchini squashunpeeled, raw17 kcal / 100 g
Questions about Scallop summer squash
Do you peel scallop summer squash before cooking it?
No: the thin skin is edible, so wash and dry it, then trim off the stem and blossom ends. Small squash can be cooked whole; halve or slice larger ones so they cook evenly.
How do you roast scallop summer squash?
Cut it into wedges, toss with a little oil, salt and pepper, and spread in a single layer. Roast at 220 °C for about 20–25 minutes, turning once, until browned and tender.
Can you eat scallop summer squash raw?
Yes. Its mild, crisp flesh works thinly sliced or shaved into salads; smaller squash are usually more tender. Wash it well and cut away any bruised or damaged areas.
How should you store scallop summer squash?
Keep it unwashed in a perforated bag or loosely wrapped in the fridge’s crisper drawer, and use it within about five days. Wash just before cooking; cooked squash keeps in a covered container in the fridge for up to three days.
What goes well with scallop summer squash?
Its mild flavour suits garlic, lemon, herbs such as thyme or basil, and firm cheeses such as Parmesan. Roast it alongside tomatoes and aubergine, or add slices to a vegetable tart or pasta.
Can you use scallop summer squash instead of courgette?
Yes: use it in much the same way in sautés, soups and bakes, though its firm, lobed shape makes it especially handy for stuffing. Courgette has 17 kcal per 100 g, compared with 18 kcal in scallop summer squash.
Is scallop summer squash a source of vitamin C?
Yes. A 130 g portion provides 23.4 mg of vitamin C.
Source: USDA FoodData Central 169289 · per 100 g · carbohydrate per EU label, fibre excluded
