Product Information - NZ Kabocha
 

The name “Kabocha” derives from the industry's Japanese origins whereby all seed is sourced from Japan, initially to be grown and product supplied to Japan in its production off-season.

The industry is a multi-exporter one currently comprising 61 growers, 15 packhouses and 16 exporters.

Currently approximately 80% of New Zealand’s export buttercup squash production is supplied to Japan, 19% to Korea and the remainder to emerging markets.

Nutritional Facts

• Energy  Buttercup squash is packed with good energy: over 85% complex carbohydrates, 12% protein. It is an excellent choice for weight watchers.
• Vitamin A & C  Just 200g of Buttercup squash provides a whole day's vitamin C and vitamin A requirements.
• Calcium Buttercup squash skin packs 22% more calcium than the same weight of milk. It is ideal for helping prevent osteoporosis.
• Iron The skin also compares with the best source of iron - lean red meat.
• Dietary fibre  Buttercup squash has more dietary fibre than potatoes, carrots or even kiwifruit.
• Beta-carotene  Buttercup squash is one of the best sources of beta-carotene, comparable to carrots 

Growing Region

The major growing regions (approximate percentages in brackets) are Auckland/Waikato (9%), Gisborne (33%), Hawkes Bay (50%), Manawatu (6%) and Canterbury (2%).

Customer Tips

Buttercup squash can often be very difficult, since good tasting buttercup squash are very hard. However, with use of microwave oven, this task can become very easy. Put buttercup inside the microwave oven and heat it for approximately 3 to 5 minutes. After this process, you should be able to cut it without putting strength.