Pattypan squash
PATTYPAN SQUASH
Pattypan squash exhibits a chemical composition homologous to that of zucchini, as both taxa belong to the same species: zucchini is a subspecies of the common pumpkin (Cucurbita pepo ssp. pepo), while pattypan squash is a variety (Cucurbita pepo var. patisson or Cucurbita pepo var. patisoniana). Pattypan squash is characterized by a significant concentration of the carotenoids lutein and its isomer zeaxanthin (25.0% of the Daily Value [DV] per 100 g). These xanthophylls accumulate within ocular tissues, providing essential photoprotection and supporting visual acuity. Further nutritional components include ascorbic acid (21.0%) and a notable mineral profile: silicon (96.7% DV per 100 g), boron (28.0%), vanadium (16.0%), cobalt (10.0%), and manganese (10.0%). It also contains the phytosterol beta-sitosterol (21.8% DV), which modulates cholesterol homeostasis. Starch and sucrose are absent from its composition.
The total purine base content per 100 g constitutes 5.3% of the daily allowance.
The concentration of oxalic acid per 100 g is 22 mg, representing 5.5% of the maximum tolerable daily intake (for further details, see Rhubarb).
Calories per 100 g: 18-19 kcal
Water per 100 g: 93-94 g
Ash per 100 g: 0.58-0.70 g
CHEMICAL COMPOSITION
Vitamins, macro- and microelements, nutrients per 100 g
VITAMINS
| Name | Content, mass fraction per 100 g of product | % of daily requirement | |
| in numbers | visually* | ||
| Vitamin B1 (thiamine) | 0.03-0.07 mg | 4 |  |
| Vitamin B2 (riboflavin) | 0.03-0.04 mg | 2 | |
| Vitamin B5 (pantothenic acid) | 0.1 | 2 | |
| Vitamin B6 (pyridoxine) | 0.11 | 6 |  |
| Vitamin B9 (folic acid) | 30 | 8 | |
| Vitamin B12 (cyanocobalamin) | 0.0 | 0 |  |
| Vitamin C (ascorbic acid) | 18-23 mg | 21 |  |
| Vitamin E (alpha-tocopherol) | 0.06-0.18 mg | 1 | |
| Vitamin D (ergocalciferol) | 0.0 | 0 | |
| Vitamin PP (nicotinic acid) | 0.30-0.78 mg | 3 | |
| Vitamin K (phylloquinone) | 1.1 | 0.9 | |
| Biotin | 0 | 0 | |
| Beta-carotene | 126 mcg | 4.5 | |
| Lutein + zeaxanthin | 1500 | 25 |  |
| Choline | 8.2 | 1.6 | |
* Full jug – 100% of the daily norm; empty – 0-1% of the daily norm.
MINERAL ELEMENTS
Macroelements
| Name | Content, mass fraction per 100 g of product | % of daily requirement | |
| in numbers | Visually | ||
| Potassium | 182.0-203.0 mg | 7 | |
| Calcium | 13.0-19.0 mg | 2 | |
| Silicon | 29.0 mg | 96.7 |  |
| Magnesium | 23.0-26.0 mg | 6 | |
| Sodium | 1.0-14.0 mg | 0.7 | |
| Sulfur | 0 | 0 | |
| Phosphorus | 12.0-36.0 mg | 4 | |
| Chlorine | 0 | 0 | |
Trace elements
| Name | Content, mass fraction per 100 g of product | % of daily allowance | |
| in numbers | Visually | ||
| Aluminum | No data | ||
| Boron | 19.7 μg | 28 | |
| Vanadium | 6.4 | 16 | |
| Iron | 0.4 mg | 2 | |
| Iodine | 0.02-0.30 mcg | 0.13 | |
| Cobalt | 1 | 10 | |
| Manganese | 114.0-255.0 μg | 10 | |
| Copper | 46.0-100.0 μg | 7.5 | |
| Molybdenum | No data | ||
| Nickel | 1.1-12.5 μg | 4.7 | |
| Rubidium | 5.6 | 5.6 | |
| Selenium | 0.2 | 0.2 | |
| Fluoride | No data | ||
| Chromium | No data | ||
| Zinc | 290.0 mcg | 3 | |
PROTEINS AND AMINO ACIDS
| Name | Content, mass fraction per 100 g of product | % of daily allowance | |
| in numbers | Visually | ||
| Total protein content | 1.2 g | 2 | |
| Essential amino acid content | 0.39 g | 1.8 | |
| Content of replaceable amino acids | 0.57 | 1 | |
Essential amino acids
| Acid name | Content, g per 100 g of product | % of daily requirement | |
| in numbers | Visually | ||
| Valine | 0.05 | 3 | |
| Histidine | 0.03 | 3 | |
| Isoleucine | 0.04 | 3 | |
| Leucine | 0.07 | 2 | |
| Lysine | 0.07 | 2 | |
| Methionine | 0.02 | 1.1 | |
| Threonine | 0.03 | 2 | |
| Tryptophan | 0.01 | 1.5 | |
| Phenylalanine | 0.07 | 3 | |
Non-essential amino acids
| Acid name | Content, g per 100 g of product | % of daily requirement | |
| in numbers | Visually | ||
| Alanine | 0.06 | 0.9 | |
| Arginine | 0.05 | 0.8 | |
| Aspartic acid | 0.15 | 1.2 | |
| Glycine | 0.05 | 1.4 | |
| Glutamic acid | 0.13 | 1 | |
| Proline | 0.04 | 0.9 | |
| Serine | 0.05 | 0.6 | |
| Tyrosine | 0.03 | 1.0 | |
| Cystine | 0.01 | 0.9 | |
FATS AND FATTY ACIDS
| Name | Content, mass fraction per 100 g of product | % of daily allowance | |
| in figures | Visually | ||
| Total fat content | 0.2 | 0.2 | |
| Unsaturated fatty acid content | 0.113 g | 0.3 | |
| Omega-3 unsaturated fatty acid content | 0.061 g | 6 | |
| Omega-6 unsaturated fatty acid content | 0.036 g | 0.4 | |
| Saturated fatty acid content | 0.047 g | 0.2 | |
Unsaturated fatty acids
| Acid name | Content, g per 100 g of product |
| Palmitoleic C 16:1 (omega-7) | 0.001 g |
| Oleic C 18:1 (omega-9) | 0.010 |
| Linoleic C 18:2 (omega-6) | 0.030 |
| Linolenic C 18:3 (omega-3) | 0.050 |
| Stearidonic C 18:4 (omega-3) | 0.0 |
| Gadoleic C 20:1 (omega-11) | 0.0 |
| Arachidonic C 20:4 (omega-6) | 0.0 |
| Eicosapentaenoic C 20:5 (omega-3) | 0.0 |
| Erucic acid C 22:1 (omega-9) | 0.0 |
| Clupanoid C 22:5 (omega-3) | 0.0 |
| Docosahexaenoic C 22:6 (omega-3) | 0.0 |
| Nervon C 24:1 (omega-9) | 0.0 |
Saturated fatty acids
| Acid name | Content, g per 100 g of product |
| Myristic C 14:0 | 0.0 |
| Palmitic C 16:0 | 0.04 |
| Stearic acid C 18:0 | 0.0 |
| Arachidic C 20:0 | No data |
| Behenic C 22:0 | No data |
| Lignoceric acid C 24:0 | No data |
Sterols
| Name | Content, mass fraction per 100 g of product | % of daily allowance | |
| in numbers | Visually | ||
| Beta-sitosterol | 12.0 mg | 21.8 | |
| Cholesterol | 0.0 mg | 0 | – |
CARBOHYDRATES
| Name | Content, mass fraction per 100 g of product | % of daily allowance | |
| in numbers | Visually | ||
| Total carbohydrate content | 3.84 g | 1 | |
| Mono- and disaccharides | 4.1 | 8.2 | |
| Glucose | 0.7 | 7 | |
| Fructose | 0.9 | 2.6 | |
| Sucrose | 0.0 | – | – |
| Starch | 0.0 | – | – |
| Fiber | 0.8-1.3 | 4.4 | |
PURINE BASES
| Name | Content, mass fraction per 100 g of product | % of daily allowance | |
| in numbers | Visually | ||
| Purine content | 7 | 5.3 | |
Units of measurement:
Piece: approx. 200.0 g
Teacup: 250.0 g
Glass: 200.0 g
Teaspoon: 7.0 g
Tablespoon: 20.0 g