Zucchini

Zucchini is called "Italian zucchini." Is it tasty  Zucchini - plant of the family Pumpkin
 vegetable that is very easily absorbed by the body, but because of low calorie zucchini include the part of many diets.

Description

Zucchini - an annual herb of the family Cucurbitaceae Cucurbita pepo subsp. Externally, it is a pub elongated cylindrical shape. This zelenoplodnyh vegetable flesh more tender, having watery and indistinct taste and the skin thickens too fast, like his brother zucchini. Therefore, zucchini extended period of technical maturity, and its beneficial properties and nutritional qualities are preserved longer. Skin color can be yellow, dark or pale green. Young fruit up to 15 cm can be safely consumed raw with the skin. It is believed that the fruits of the most delicious and valuable. Larger fruit pulp is more rough, and skin - harder.

The plant is a compact shrub that is suitable for cultivation, even on the balcony. Thornless leaves, slightly pubescent. The plant forms flowers predominantly feminine, and therefore has a higher yield. In addition, zucchini - precocious vegetable. Ripe fruits keep well and can easily lie at room temperature until the next harvest.

History

Zucchini were known in America in ancient times. Archaeologists have found confirmation of this. In this country, zucchini grown even in the 3rd millennium BC, however, the locals have long considered inedible fruit of the plant and ate only his seed.

In the 16th century from the New World, along with other curiosities zucchini came to Europe. Initially, people do not even imagined that its fruits can be eaten, and used as an ornamental plant, growing in botanical gardens, but its flowers are considered edible. In the 18th century in Italy, fruits zucchini began to eat and to date is difficult to imagine the Mediterranean cuisine without zucchini and squash.

Zucchini in cooking

When used in cooking zucchini preferably subjected to heat treatment. Their stewed with meat and vegetables, fried, used as a garnish for dishes of potatoes or rice. They are especially tasty fried with a sauce of mayonnaise and garlic. Stewed zucchini cooked delicious appetizer called "squash caviar." As already stated above, young, still not quite ripe fruit of the plant, can be eaten raw, chopped or rubbed on a grater.

From finely grated fruit squash fritters do, has a delicate spicy taste. A very small fruits roasted whole with the skin - it turns a very unusual and tasty dish. Everyone knows this popular dish is stuffed zucchini. Also, they can and marinate in the composition of vegetable salads or else separately. Zucchini even boiled jam.

Zucchini perfectly with parmesan and thyme. Due to easy digestibility and low calorie zucchini can be eaten almost every day for children and adults. Especially useful are they in the diet of people with digestive problems. As part of the zucchini are a large amount of clean water, which helps to reduce swelling, displays the body of excess fluid.

Squash is not necessary to cook too long, otherwise they will lose not only its unique taste, but also its beneficial qualities.

The composition and caloric content of zucchini

100g Zucchini contained 92, 7 g of water, 2, 7 g protein, 1, 1 g fiber, 1, 05 g ash, 2 g carbohydrate, 0, 4 grams of fat; vitamins: beta-carotene (A), thiamine (B1), riboflavin (B2), niacin (PP), pantothenic acid (B5), pyridoxine (B6), folic acid (B9), ascorbic acid (C); macronutrients: phosphorus, sodium, magnesium, calcium and potassium; trace elements: zinc, manganese, selenium, copper, and iron.

Calorie zucchini is 21 kcal per 100 g of product.

Useful properties of zucchini

Thanks  Preparation of zucchini
 its beneficial properties zucchini are just an indispensable product for the treatment, prevention and rehabilitation of the human body. Squash improve secretory and motor function of the intestines and stomach and stimulates digestion.

Due to the high content of ascorbic acid zucchini has tonic properties, and pectin, included in its composition, contribute to easy digestibility of the fruit of the plant. In addition, the fruits of zucchini is a diuretic, is removed from the body of excess water, salt, sodium, heavy metals and toxins, so squash caviar is very useful for gout, kidney stones, nephritis, chronic pyelonephritis and metabolic disorders.

Good to eat dishes of zucchini in atherosclerosis, hepatitis, hypertension, gallstones, cholecystitis.

Since zucchini contains little fiber, they are an excellent food for patients who have recently had surgery on the intestines or stomach. Also useful would be to comply with Pumpkin diet for people recovering from poisoning. And thanks to the low calorie zucchini will be very useful for people who want to reduce body weight. There are even interesting squash diet designed specifically for people who are obese.

Due to the beneficial properties of regular use zucchini improves skin, hair and nails, as well as dental and vision.

Zucchini useful for cardiovascular diseases, ulcer 12 duodenal ulcer, anemia. People in the diet are present zucchini, until old age remain healthy, easy-going and moving. Zucchini useful for everyone: children, adults, seniors, nursing mothers.

Contraindications

Zucchini contraindicated in renal disease related to violation of the output of potassium from the body.





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