Squash

Squash - a kind tverdokoroy ordinary pumpkin.  Squash - a variety of Cucurbita pepo
 Squash are grown for ornamental and food purposes. It is considered the birthplace of South and Central America. In France, the squash is called Jerusalem artichoke.

In our country, it is not particularly popular because it requires a lot of effort in cultivation. These vegetables are more hygrophilous and more demanding growing conditions than zucchini.

Blossoms and the ovary forms squash continuously up to the frost. The fruits are formed after 4-7 days after blooming. The fruits of zucchini squash is much tastier or pumpkin. Their weight ranges from 100 to 800 grams (depending on the age of the vegetable). The most common vegetables grown white, but sometimes found in nature green, orange, yellow and even purple squash. The most useful and delicious considered immature squash collected at the age of five or six days. It was at this time of their flesh tender and elastic. Overripe fruits lose their taste, and their flesh is coarse and woody. These scallops are used as feed for livestock.

Food value and caloric content of squash

One hundred grams patissons contained 92 grams of water, 0, 6 g protein, 0, 1 mg of fat, 5, 5 grams of carbohydrates (including 4, 1 g of mono- and disaccharides), 1, 3 g dietary fiber, 1, 0 g pectin, 0, 1 g of organic acids and 0, 7 g of ashes.

100 g of the fruit contained 0, 03 mg of vitamin B1, 0, 04 mg of vitamin B2, 0, 3 mg of niacin, 23 mg of vitamin C, 120 mg potassium, 13 mg calcium, 25 mg magnesium, 13 mg of sodium and 12 mg of phosphorus 0, 4 mg of iron.

Scallops are low-calorie and high in fiber. Calorie squash - 19 kcal per 100 grams of fruit. Sugar part of fruit in the form of glucose and fructose, which increases their digestibility.

Use patissons

Squash - a valuable product in the therapeutic and dietary nutrition. As these vegetables at 90% water and alkali compounds, then they are best absorbed when consumed with meat or other protein products. Alkaline compounds improve bile secretion, restores glycogen and support hematopoiesis. Cellulose displays the body of excess fat and all the toxins. Pectic substances such as jelly, cholesterol and output envelop its excess from the body.

That's why many benefits scallops can bring in diseases of the liver, kidneys, atherosclerosis, goiter, hypertension, ulcers and anemia. In addition, the use of squash is very active diuretic action. In addition, the scallops have a mild laxative effect. Regular consumption of fruits promotes the excretion of salt and water from the body. In addition, these vegetables reduce the risk of developing cancers.  Canned squash

Fruits orange contain the greatest amount of lutein. Lutein in the blood neutralizes free radicals and prevents the formation of thrombi. Additionally, lutein and strengthens the immune system a beneficial effect on vision.

Very useful seeds of these vegetables. Edible Oil seeds - a highly protein and vitamin product of high quality. The oil contained 100 ml 600 kcal. In addition to oil seeds contain resin glycosides and unsaturated fatty acids. Seeds of squash in second place on the content of lecithin (after eggs). They are useful to use in diseases of the genitourinary system, as well as to restore the functions of the endocrine and nervous systems.

Before the use of seeds should be peeled and crushed into powder in a coffee grinder. When edema is useful to eat two tablespoons peeled squash seeds (30 minutes before meals three times a day).

Juice squash has an unusual taste. It improves the functioning of the digestive system and soothes the nervous system.

Use of squash

This vegetable is perfect for cooking, frying, stewing, fermentation. Some cooks made from squash sweet, fragrant and delicious jam. Original snacks can be obtained from marinated and pickled squash. Cook these vegetables should be no more than 15-20 minutes.

Teen scallops cooked entirely. In the fruit is cut the flesh. These vegetables can be filled with herbs, cheese, minced meat, corn and cook on the grill or in the oven. Vegetables are perfectly combined with aromatic and hot spices.

Taste stewed in a pan squash taste reminiscent of asparagus and pickled vegetables have a taste of ceps. Vegetables in the form of substitute salted cucumbers.

It is not recommended to use the squash in intestinal disorders, as they stimulate peristalsis.

These vegetables like cabbage, courgette, perfectly preserved at a temperature of 0 to + 1 ° C.

At the same time they are stored for much longer than other vegetables. To store the scallops are packed in plastic bags and placed in basements.





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