4754 Baby Scallopini

Baby scallopini, a tiny, delicous summer squash variety, characterized by its creamy white skin, green stem and tender flesh.

Details about Baby Scallopini

Also known as Pattypan, white squash, cymling, button squash

It is high in water content and contains various nutrients like vitamins C and K, minerals such as potassium and iron.

A miniature, sweet and nutritious summer treat!

Nutrition

Nutrition facts for Baby Scallopini, also known as Baby Scallop squash or summer squash, per 100 grams serving are as follows:

Energy is 17 kcal

Protein is 1 gram

Fat is 0.2 grams

Carbohydrates are 3.4 grams

Fiber is 1 gram

Water content is 95.6 grams

Vitamin A 10 micrograms

Vitamin B1 0.05 milligrams

Vitamin B2 0.02 milligrams

Vitamin B3 0.7 milligrams

Vitamin B6 0.1 milligrams

Folate 16 micrograms

Vitamin C 9.5 milligrams

Minerals include

Potassium 170 milligrams

Magnesium 10 milligrams

Phosphorus 13 milligrams

Manganese 0.16 milligrams

Iron 0.3 milligrams

Zinc 0.24 milligrams

Storage

Maintain high humidity to prevent moisture loss and store under cool temperatures to slow down metabolic processes.

Storage conditions:
  • Temperature: 32-50°F (0-10°C)
  • Humidity: 80-90%

Monitor temperature and humidity closely, as fluctuations may cause rapid ripening or decay.

Packaging

Breathable or vented packaging with ethylene absorbent

Shelf life

10-14 days

Category: Vegetables
Also known as: Pattypan, white squash, cymling, button squash
Origin: Native to the Americas, now widely cultivated in the United States, Europe and Australia.

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PLU codes, which stands for Price Look-Up codes, are 4 or 5-digit numbers used in grocery stores and supermarkets to identify fresh produce items.

  • 4-digit codes are for conventionally grown produce
  • 5-digit codes starting with 9 indicate organic produce
  • 5-digit codes starting with 8 were originally intended for GMO produce, but are rarely used

PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores.

The system was developed by the International Federation for Produce Standards (IFPS)

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