Zucchini is a direct relative of the pumpkin, and that is its variety. Can be yellow, green, white color and has a sweet pulp. Though the zucchini has no taste, but it is not necessary to exclude it from the diet, because it is pretty useful.
Season
Squash season starts in June and lasts until the end of September. In this period you will be able to purchase a good dirt pub.
In supermarkets, zucchini available year-round, and zucchini grown in greenhouses.
How to choose
The skin of the zucchini should be thin, smooth and without damage. Choose small fruits 12-20 cm and weighing 100-200 g. Store in the refrigerator, not pre-wash, otherwise will cause damage on the skin, which will lead to rapid deterioration of the vegetable.
Benefits of zucchini
For digestion and metabolism
Zucchini is ideal for the diet of people prone to be overweight or wanting to lose weight because the caloric value of zucchini is only 20 to 30 kilocalories per 100 grams of this vegetable. Dish of zucchini will help to improve the intestinal peristalsis and promote excretion of bile.
The zucchini does not contain coarse fibers and dishes are soft and tender, they have a lot of pectin, which promotes easy digestion. And since the zucchini large water content, zucchini helps to excrete excess salts and normalizes water-salt balance.
For the immune system.
Taste of zucchini is not quite sour, but it has large amounts of vitamin C and b-carotene, which enhance immunity.
For youth and beauty
The zucchini contains vitamins of groups A, b, C, H, PP and the famous “vitamin of youth” E (tocopherol) – a natural antioxidant, helping the body to fight free radicals and slow down aging.
For the circulatory system
Mineral composition of pumpkin is very rich, there is potassium, sodium, magnesium, phosphorus and iron. This means that they are very useful for people suffering from hypertension and cardiovascular diseases. But because of the content of iron and vitamin C, zucchini is necessary in the diet of people suffering from anemia.
The zucchini is good to use for people suffering from diabetes. In addition, the zucchini not only cause allergies, but they also have anti-allergic action.
How to use them
Especially valuable for gourmets is the pub which is only 7-12 days, because the younger the vegetable, the sweeter it is. Zucchini stewed, baked, stuffed, fried. Use raw in salads, and marinated, prepare them stew, eggs, pancakes, soups and other dishes. In our days it has become very popular and baking with zucchini, especially fond of eateries vegetable pies and muffins with zucchini.
Moore about zucchini chemical composition and more about benefits and harms read in our big article.