Marrows are the large fruits of Cucurbita plants — the genus also containing squashes and pumpkins — with vegetable marrows belonging to C. pepo. These cylindrical or round vegetables come in various colours (green, yellow, striped) with greenish-white or yellow flesh; they are mostly water (usually at least 90%), with small amounts of starch, sugar, fat, protein, carotenes and vitamin B, plus moderate vitamin C. They are cooked by boiling, baking or stuffing with meat or other vegetables, and marrows picked young and small are known as courgettes (zucchini). High-moisture vegetables like these need cool storage and prompt use; cooking also neutralises the bitter cucurbitacins stressed plants can develop.