Marrow

Marrow is a variety of squash, a large, elongated fruit of the *Cucurbita pepo* plant, closely related to courgettes (zucchinis). It is typically harvested when immature and tender, with a mild flavour and a soft texture that cooks quickly. Marrow is grown specifically for consumption, often reaching a substantial size.

Marrow is primarily used as a vegetable in cooking, often stuffed and baked, or added to stews and casseroles. Its mild flavour allows it to absorb other tastes, and its soft texture contributes to the body of dishes. It is not typically used as a food additive by manufacturers for specific functional purposes.

Marrow is a whole food and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of vitamins, minerals, and dietary fibre. As part of a balanced diet, it contributes to overall nutrient intake. There are no specific health concerns associated with the consumption of marrow at typical dietary levels.