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Zucchini: Health Benefits and Nutritional Value of Zucchini

  1. A zucchini is the unripened fruit of the Cucurbita pepo (ornamental squash) variety of the cucumber family, which is eaten as a vegetable. Zucchini are not only a versatile vegetable, they also contain important medicinal substances. A zucchini can grow up to 1 meter in length, but it is usually harvested when it is immature and about 6 to 10 inches in size. A zucchini can be dark or light green. There is also a hybrid form with a deep yellow or orange color. The zucchini comes from America, especially Central America. The further cultivation of zucchini and the harvest of unripe specimens began in Northern Italy in the second half of the 19th century. Courgettes are grown worldwide in 2020.

Nutritional value of zucchini

  1. Zucchini is suitable for people on a diet: they contain very few calories, because they consist mainly of water. A zucchini contains only 16.7 kcal per 100 grams. Zucchini contains the following vitamins and minerals per 100 grams: 150 milligrams potassium, 30 milligrams calcium, 25 milligrams phosphorus, 3 milligrams sodium, 1.5 milligrams iron, as well as copper, zinc and fatty acids, plus vitamins A, B1, B2, B6 and C

Taste of a courgette

  1. The taste of zucchini is comparable to that of cucumber

In the kitchen

  1. Zucchini can be used in many ways in the kitchen. In general, yellow zucchini has a thinner skin than green zucchini and the little ones can be eaten raw. Cut a yellow zucchini into slices, drizzle with olive oil and lemon

Save

  1. Store zucchini slightly chilled. The vegetable compartment at seven to ten degrees Celsius is suitable for this. Freshly harvested produce can be stored in the refrigerator for two to three weeks. If the stem is present, the fruits can dry out prematurely. When shopping, make sure that the peel is undamaged. Choose firm courgettes without dents and soft spots, but with a whole crown.



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