Zucchini Picture

Health Benefits of Zucchini

  • Other name: courgette
  • Family: Zucchini is a member of the gourd family.

Zucchini is a fruit but it is usually treated as vegetable because it is more often included in cooked dishes. When used for food, zucchini are usually picked when under 8in/20cm in length and the seeds are soft and immature. Mature zucchini can be as much as three feet long, but are often fibrous and not appetizing to eat.

Health Benefits of Zucchini:

  • Contain lutein which promotes eye health.
  • Low in calories which are good for people who want to lose weight.
  • When taken regularly can effectively lower high homocysteine levels.
  • Prevents the risk of having multiple sclerosis (MS).
  • Has high water content which was perfect for people on a diet.
  • Help protect against colon cancer.
  • Help cure asthma, as it contains Vitamin C, which is a powerful antioxidant and has anti-inflammatory properties.

Nutrient Content of Zucchini: One Cup of raw sliced Zucchini (with skin)

  • Vitamin C: 12mg
  • Folate: 28mcg
  • Potassium: 250mg
  • Protein: 1.4g
  • Carbohydrate: 3.6g
  • Total Fat: 0.17g
  • Fiber: 1.5g
  • Calories: 17

Culinary uses: Zucchini can be eaten raw, sliced or shredded in a cold salad, as well as hot and barely cooked in hot salads.

Physical Appearance: Zucchini is usually of the same shape and appearance as the cucumber but some varieties are round. The skin is either green or yellow in color and the flesh is tender and light colored. Zucchini can grow from 2 inches (5 cm) to 2 feet (61cm) long.

How to Buy:

  • Choose small (from 2 to 8 inches in length), immature zucchini for the sweetest taste, because a very large zucchini can be tough and bitter. Zucchini with the flowers attached are a sign of a truly fresh and immature fruit.
  • Choose zucchini that are firm, slender, smooth and with a bright color skin.
  • Zucchini can vary in color, the darker the zucchini the more nutrients they have.

How to Store: Store unwashed zucchini in perforated plastic bags in the crisper drawer of the refrigerator; wash zucchini just before preparation.

How to Cook:

  • Zucchini is composed of 95% water, as zucchini cook, they release water, and this may cause some dishes to become watery. To avoid this problem, lightly salt the sliced zucchini and set it on paper towels. When enough water has seeped out, rinse to remove the salt and add the zucchini to your recipe.
  • When eating zucchini, you should avoid discarding the rind because it contains the nutrient beta-carotene.

“This post was originally published on January 9, 2012 @01:17”