Useful properties and calorie content of zucchini. Zucchini - beneficial properties, contraindications and health recipes Zucchini energy value

Zucchini, squash, zucchini - they all belong to the pumpkin family and are simply varieties of the common pumpkin.

It is believed that the birthplace of zucchini is the northern region of Mexico - the Oaxaca Valley, where its seeds were first eaten. Zucchini was brought to European countries as a curiosity of the New World (as well as other types of crops). At first, this vegetable was grown in botanical gardens, until the Italians in the 18th century tried the unripe fruits for food.

Calorie content and nutritional value of zucchini

Due to its low calorie content and delicate consistency, zucchini is widely used in various diets, both for weight loss and for medicinal purposes. In addition, this particular vegetable is recommended as the first complementary food in a child’s diet.

Moreover, the calorie content of zucchini directly depends on the method of its preparation:

• The calorie content of fried zucchini per 100 g is 88 kcal
• Calorie content of baked zucchini - 140 kcal;
• Zucchini stuffed with vegetables - 130 kcal;
• The calorie content of stewed zucchini is 69 kcal.
• Steamed zucchini - calorie content 23 kcal
• Poached zucchini, calorie content 39 kcal

These vegetables are very juicy, consisting of 93% water, second only to cucumbers and lettuce in its content. But also useful nutrients in zucchini no less. Vitamins in zucchini:

There is no provitamin A in squash at all, the content of B vitamins is not particularly high, with the exception of vitamin B6, and vitamin C - 15-19 mg per 100g of the edible part of the vegetable.

Of course, compared to black currant or sea buckthorn, this amount of vitamin C is quite small, but, nevertheless, zucchini is recommended to be included in the diet in larger quantities precisely because of its ascorbic acid content.

But there are quite a few microelements in zucchini compared to other vegetables. But most of all potassium - an element that has a beneficial effect on the heart and blood vessels. So, zucchini, microelements are listed in the table:

For one serving of zucchini dish for a 4-6 year old child (zucchini baked in sour cream or stewed) take 200 g of peeled vegetable. It contains 30 mg of vitamin C, the same as 30 g of dill.

Useful properties of zucchini

Thanks to their easy digestion and low calorie content, zucchini has a powerful beneficial effect on the entire body.

The pulp of the plant contains sugars, proteins, minerals. It is easily absorbed by the body without causing irritation to the stomach and intestines, having a stimulating effect on the function of the latter. Zucchini contains vitamin C, which is involved in the production of collagen, which has a beneficial effect on the skin. Vitamin A, which is also found in zucchini, is good for teeth and hair, and has a good effect on vision.
Dietary fiber from zucchini adsorbs toxic substances, excess cholesterol and water well, and removes them from the body.

In case of obesity, the consumption of zucchini causes the illusion of quick satiety, thereby reducing the consumption of other higher-calorie foods. Zucchini is extremely useful in old age. They activate digestive processes, improve the motor and secretory functions of the stomach and intestines, have a beneficial effect on hematopoiesis, and prevent the development of atherosclerosis. They are recommended to be included in the diet for diseases of the kidneys, liver, and hypertension.

So, what are the benefits of zucchini for the human body? Due to their composition and nutritional value, zucchini has the following beneficial properties:

• improve the functioning of the heart muscle;
• maintain water-salt balance in cells;
• improve the condition of the skin;
• has a diuretic and choleretic effect;
• removes toxins and waste;
• improves intestinal motility.

Benefits of zucchini for digestion

Due to the presence of fiber and dietary fiber, eating zucchini improves the functioning of the intestines and the digestive system as a whole. Including this in your diet healthy vegetable reduces bloating, eliminates constipation, enhances intestinal motility.

Thanks to the improvement of the gastrointestinal tract, salts of heavy metals, wastes and toxins are eliminated, and the organic acids in the zucchini composition gently envelop the intestinal mucosa, without injuring and promoting the healing of ulcers. It is this property that allows zucchini to be included in children's and dietary food.

For the cardiovascular system

Zucchini not only removes toxins and waste, but also helps get rid of excess cholesterol, which accumulates on the walls of blood vessels, which means it improves the functioning of the brain and heart, and prevents the development of strokes and heart attacks.

Thanks to high content Potassium in combination with magnesium, zucchini is beneficial for older people. Magnesium improves the functioning of not only the heart, but also all muscles in the body. Zucchini has also been found to be beneficial for high blood pressure, since in combination with improving heart function, zucchini helps remove excess fluid from the body, thereby lowering blood pressure.

Prevention of iron deficiency anemia

Zucchini can also be useful for preventing iron deficiency anemia due to the iron it contains. This element not only improves blood composition, but also maintains normal hemoglobin levels and is involved in hematopoiesis. Low hemoglobin is manifested by decreased performance, weakness, headaches and frequent colds.

Benefits of zucchini for the liver

Zucchini is useful not only for the functioning of the digestive tract and the heart. We have already written that this vegetable helps remove toxins and waste, which is possible due to improved liver function. This property is useful for those who live in environmentally unfavorable areas of the planet and work in factories with heavy metals and harmful chemicals.

The choleretic properties of zucchini make it possible to include the vegetable in the diet of people with gallbladder problems. But, it should be noted that all the benefits of zucchini for the liver disappear when fried. Therefore, to improve the functions of the liver and gall bladder, it is better to eat stewed and boiled vegetables.

Zucchini for weight loss

Due to its low calorie content and dietary fiber, zucchini is an excellent dietary supplement, both in therapeutic diets, and in diets for weight loss. Fiber and the abundance of liquid in the pulp, vitamins and minerals in zucchini are just a treasure for those who want to lose weight and cleanse the body of toxins and waste.

The ability to break down fats and easy absorption of the product makes it an indispensable ingredient in the weight loss menu.

However, not every zucchini is low in calories. For example, fried ones will do more harm than good, so you need to include zucchini in your diet in boiled or stewed form, in the form of casseroles, stews, adding to soups and purees.

Zucchini is a seasonal vegetable, but to enjoy its tender flesh in winter, you can freeze it.

Zucchini for skin

Zucchini has a powerful beneficial effect on metabolism in the body. This especially affects the skin. Include in your daily diet fresh cucumbers without salt in combination with zucchini dishes is recommended for juvenile acne, various small rashes on the skin of the face, chest and in the interscapular area.

Zucchini: benefits for children

At first glance, zucchini is not so rich in vitamins: they contain negligible beta-carotene, but quite a lot of other useful elements.

As we have already written, zucchini is the ideal vegetable for a baby’s first feeding, and there are reasons for this.

The vegetable in question belongs to the pumpkin family and, compared to others, contains an increased amount of potassium. Thanks to this element, zucchini prevents fluid retention in tissues. This is especially true for children with unstable tone, as well as in cases where it is necessary to create favorable conditions for cardiac activity: during the recovery period after such children infectious diseases, like measles, scarlet fever, mumps.

Zucchini is not an allergenic product, so dishes made from it are especially valuable for children with allergies. It is no coincidence that pediatricians recommend dishes made from zucchini, zucchini and squash for the first feeding of at-risk babies. All types of pumpkin vegetables contain delicate fiber. does not irritate the intestinal mucosa. The cell membranes of zucchini help to cope with constipation and remove all harmful substances from the body, including toxins.

Vegetables of the pumpkin family (not excluding the pumpkin itself) occupy an undeservedly small place in our diet, especially in the diet of children. Probably the fact is that the culinary processing of these vegetables requires a lot of time and imagination. Zucchini, squash and zucchini taste bland, watery, and almost devoid of flavor. Dishes made from them need to be refined, i.e. add to them those foods and herbs that would give them a pleasant aroma and enhance the taste.

Why are zucchini harmful? Contraindications for use

Despite the fact that zucchini is a hypoallergenic vegetable and is recommended in dietary and baby food, there are a number of cases when eating zucchini can be harmful to the body. First of all, this applies to those fruits that were grown in unfavorable areas of the country: zucchini tends to absorb heavy metal salts.

Why are fried zucchini harmful? The fact is that with this cooking method, the zucchini pulp absorbs the oil well, thereby increasing the calorie content. And this fact should be taken into account by those who want to lose weight and all those who, for health reasons, a large number of fats are contraindicated. In these cases, fried zucchini should be abandoned, replacing them with stewed or baked ones.

Zucchini is consumed very rarely raw; mainly, young vegetables are used for salads. But with an exacerbation of a stomach ulcer and duodenum, as well as for gastritis, raw zucchini is contraindicated.

Zucchini in cooking: what to cook with the green doctor

Zucchini becomes useful in the preparation of certain dishes, adding some zest to their taste.

• Pasta. Using a special shredder, you can prepare your own “cabarons” in a matter of minutes; you just need to remove the transverse layers of zucchini with a shredder. Boil the finished zucchini “noodles” for several minutes in water with garlic, cream, lemon zest and seasonings. Serve with meatballs.
• Cakes and pastries. Zucchini beneficial features appear even in bread and other bakery products.
• Garnish. Zucchini baked with cheese is a very tasty complement to fried meat or fish.
• Salads. Zucchini “looks” perfect in most salads with oil dressing. To get zucchini as a salad ingredient, you need to cut it, fry it in olive oil 4 minutes, mix with three drops of vinegar, fried bell pepper, pine nuts, cilantro and basil. Add the resulting low-calorie zucchini dressing to chopped lettuce and pieces of cottage cheese. Mix everything together and you can even use it as a main dish for lunch.

Using the color of zucchini. Indeed, zucchini flowers are edible. Since they spoil quickly, they are not sold in stores, but if you have your own zucchini bushes in the garden, then be sure to take advantage of this opportunity. Zucchini flowers are fried, stuffed, and even used in salads (great taste when paired with avocado).

Zucchini does not need to be peeled. By cutting off each end of the vegetable, you have a vegetable ready for further cooking. Avoid boiling zucchini or cooking it in too much water, as it will become sticky and lose flavor.

The only nuance of zucchini: unlike pumpkin, they cannot be eaten raw. They contain chemicals that protect healthy zucchini from pests and impart a bitter taste. To minimize the loss of nutrients, blanch the zucchini in boiling water before eating.

Zucchini has a sweetish, slightly herbal taste. The smaller the zucchini grows, the tastier and denser the flesh. Large zucchini have a lot of seeds, are full of water and are fluffy when cooked.

You need to choose zucchini based on their size (they should be thin and approximately the same thickness along the entire length) and the condition of the skin (it should be smooth to the touch and glossy in appearance).

It is better to store zucchini for its health benefits in the refrigerator or in a cool, dark place, but it is better to use it immediately. After several days, the zucchini pulp becomes bitter.

Let's sum it up

Zucchini is a diuretic for obvious and hidden edema. In this case, the pulp, seeds and flowers have an effect.

The seeds are not fried, but dried in a hot oven and systematically taken 15 - 25 pieces per day. Flowers that have fallen to the ground themselves are brewed 7-9 pieces per glass of boiling water and drunk throughout the day, without connecting them with food.

Zucchini is the best food for removing fluid from the body. The most useful are zucchini about 20-25 cm long, unripe, used with the peel, lightly boiled without salt and butter.

Dishes made from zucchini also have antiallergic, antianemic properties, a choleretic effect, and the ability to stimulate intestinal motility and emptying of the gallbladder.

As an antiallergic agent, 5-6 times a day between meals, take 1/3 cup of infusion of 10-12 plant flowers, poured with 0.5 liters of boiling water and kept for 2-3 hours.

Each of us has a variety of vegetable dishes in our diet, be it simple salads, vegetable caviar, casseroles or side dishes. Everyone knows how tasty these dishes are, but not everyone realizes how they affect health; take the same zucchini, the benefits and harms of them are not fully known to us. However, it is this vegetable that stores the richest natural reserves of vitamins that can be used for the prevention and treatment of diseases in adults and children.

Zucchini is a vegetable unique in its composition and medicinal properties. And although it consists of almost 95% water, its natural possibilities are limitless. This is caused by the content in zucchini (even in small quantities) of a mass of useful micro-macroelements, vitamins, minerals and other substances necessary for health.

You can familiarize yourself in detail with the chemical composition of zucchini using a ready-made calorie table, which shows not only the components of the natural product (calculated for every 100 grams of vegetable), but also the amount in which they appear in it.

It is noteworthy that zucchini contains no trans fats or cholesterol at all, and fatty acids are present in the vegetable in minimal quantities. This provides the product with a powerful beneficial effect on the human body and turns the vegetable into a real valuable dietary product.

Calorie content (or as it is also called - energy value) raw zucchini depends on many factors. But the main ones are:

1. mineral and vitamin (chemical) composition of the vegetable;
2. nutritional value of a natural product.

Since the first important component of calorie measurement is chemical composition, we determined using the table, then it’s time to pay attention to the second main factor - the nutritional value of zucchini.

This term refers to the presence of carbohydrates, proteins and fats (bzhu) in the product. It is the presence of bju in zucchini that allows you to accurately determine the nutritional value of a fresh product.

We will consider the quantities of these elements in detail in the table below, and at the same time find out how many calories each of the named components contains.

The total calorie content of raw zucchini is 24 kcal. The table shows that the bulk of the calories in zucchini - 23 kcal - are proteins, carbohydrates and fats. This suggests that calories in 100 grams. zucchini also depend on other, albeit less important, elements.

The remaining 1 kilocalorie is divided among themselves by such useful substances as:

• organic acids (0.1 g);
• ash (0.4 g);
• saturated and unsaturated fatty acids (0.1 g each);
• water (93 g);
• dietary fiber (1 g);
• mono- and disaccharides (4.6 g).

Thanks to such a small amount of calories, zucchini can be consumed in large quantities and in any form. Boiled, baked or fried - it will still have a gentle effect on your figure without adding unnecessary pounds.

Raw Zucchini: Health Benefits

The rich chemical composition of the vegetable could not but affect its natural beneficial properties. Possessing a full arsenal of medicinal functions necessary for human health and vital activity, zucchini can be used for the treatment, as well as for the prevention of diseases of almost all organs and systems of the human body.

But in addition to the general beneficial properties that are necessary for all people without exception, zucchini can provide separate benefits, that is, have a special effect on women’s and men’s health.

To whom and how are raw zucchini useful? It’s not difficult to answer this question. Almost everyone can eat the vegetable, because it contains almost no organic acids and has extremely delicate cellulose, which does not have an aggressive effect on the gastrointestinal tract.

However, the benefits of zucchini lie not only in normalizing the functioning of the digestive system. The beneficial properties of a natural product have a much wider spectrum of action.

For example, the medicinal functions of zucchini provide:

1. removal from the body of all kinds harmful substances, such as: cholesterol, toxins, radionuclides. This ability is based on the choleretic and diuretic effects of the vegetable, which are inherent in it by nature itself. Thanks to this cleansing function, the artisanal vegetable is recommended for people suffering from liver and kidney diseases;
2. preventing the appearance of atherosclerosis;
3. improvement in condition diabetes mellitus;
4. normalization of the body’s water balance, which helps to get rid of excessively accumulated fluid;
5. positive effect on the process of blood renewal;
6. improving the condition of blood vessels and facial blood microcirculation;
7. calming effect on the nervous system and increasing the body’s overall resistance to stress;
8. lowering blood pressure;
9. improving the condition of the skin. Thanks to its natural moisturizing function, eating zucchini can provide the skin with a healthy color, as well as reliable protection from ultraviolet rays.

In addition to the beneficial properties listed above, raw zucchini is also used for other purposes, for example, for weight loss and rejuvenation.

Losing weight with the help of zucchini occurs not only due to the low calorie content of the product, but also due to the fact that the vegetable gives a feeling of fullness, which reduces cravings for food. This contributes to gradual weight loss, without burden or stress on the body.

The benefits of a vegetable like zucchini are priceless, especially when it comes to women's health. The beneficial properties of the grown product gain the greatest significance when a woman is expecting a baby. It is during pregnancy, as well as during lactation, that zucchini becomes especially useful and necessary.

The benefits of zucchini, which lie in its chemical composition, help a pregnant woman fight edema, constipation and excessive weight gain. Since the glycemic index of zucchini is approximately 15 units, you should not worry about rapid weight gain if you eat it frequently.

Zucchini will not affect the appearance of extra pounds during pregnancy; on the contrary, it will contribute to moderate weight loss.

However, in addition to the benefits for the pregnant woman herself, zucchini has a beneficial effect on the formation and development of her fetus. Many of the beneficial substances contained in the vegetable directly affect the intrauterine baby.

For example, calcium actively promotes the formation skeletal system child (in addition, this macronutrient significantly reduces the risk of miscarriage), and B-group vitamins (especially folic acid) influence laying the right foundations nervous system. What determines the full development in the future, and ultimately the birth of a healthy baby, without any pathologies.

For men's health zucchini is also needed. Some of its properties help prevent the development of dangerous male diseases such as prostatitis and prostate cancer. Such diseases not only threaten complications, but also significantly reduce the quality of life, since they cause disruptions in work genitourinary system and lead to sexual dysfunction.

It is especially important for older men to consume zucchini: it has been scientifically proven that benign enlargement of prostate tissue (cancer) occurs in almost all representatives of the stronger sex at approximately the age of 80 years. Therefore, regular consumption of zucchini will be a good prevention of these ailments.

Although zucchini is considered an extremely positive product, it still has several pitfalls. The harmful properties of a vegetable, as well as the beneficial ones, depend on its chemical composition. Some elements are contained in zucchini in large quantities, which negatively affects the health of people who have certain diseases or chronic conditions.

Contraindications for consuming zucchini include the following diseases:

• gastritis;
• stomach ulcer;
• renal failure;
• increased stomach acidity;
• exacerbation of the inflammatory process in the gastrointestinal tract;
• gallbladder problems.

If none of the above diagnoses have been established for you, then you can eat zucchini in unlimited quantities; they will not cause any harm to your body.

Zucchini seeds: benefits and harms

In addition to eating vegetable pulp - in cooking and folk medicine Zucchini seeds are also actively used. In terms of their benefits, the seeds are in no way inferior to the vegetable itself; they are no less beneficial for the health of each of us. But this is only if the seeds are not fried or prepared with oil.

Dried seeds are most beneficial for the human body. According to their own medicinal properties and their chemical composition is very similar to pumpkin. They contain not only all kinds of minerals and vitamins, but also an effective anthelmintic substance - santonin. Zucchini seeds also contain antioxidants, all of which together have powerful positive effects on health.

Summarizing all of the above, we can safely say that the seeds can help in the treatment of such painful conditions as:

1. avitaminosis;
2. depression;
3. apathy, irritability;
4. panic attacks;
5. insomnia;
6. stress;
7. weakness.

It is also good to use the seeds in the presence of helminthic infestations, during pregnancy and diabetes. The seeds help ease your well-being during illness and reduce the manifestation of toxicosis during pregnancy.

Harmful properties of zucchini seeds

We have already found out what benefits the seeds have. But do such useful product negative qualities – to be determined. In fact harmful properties the seeds have little, the only contraindications for use are kidney disease, ulcers and gastritis.

It is also not recommended to consume the seeds for pregnant women who have excess weight. Unlike low-calorie pulp, zucchini seeds contain many calories, which is why their consumption by women with overweight will only lead to additional weight gain.

In other cases, the seeds simply need to be consumed to keep your body in good shape and in a good mood.

Zucchini, eggplant, cucumber: which is healthier?

Nature has given us so many valuable food products that sometimes you get lost, not knowing what to take for a salad or side dish, or even just can’t choose which raw vegetable to snack on in between main meals. When it comes to choosing between nutritious, but low-calorie foods, the question often arises - which is healthier: cucumber, zucchini or eggplant?

All of the above vegetables contain few calories, so they are considered dietary. Even their frequent use cannot affect weight gain. Moreover, high-calorie dishes, which include cucumbers, zucchini and eggplants, lose their extra calories precisely due to the presence of these special ingredients.

Cucumbers and zucchini are considered representatives of the same garden family - the pumpkin family. Even many of their beneficial properties are similar to each other.

• Both zucchini and cucumbers have a diuretic effect, so they are good to use for people who have edema that occurs during pregnancy, heart disease, vascular disease, kidney disease, etc.
• The moisturizing effect of natural vegetables is good for the skin, so you can use zucchini and cucumbers not only internally (as food), but also externally (in the form of moisturizing masks).
• Eggplants also have a whole range of beneficial properties. And although they do not belong to the pumpkin family, it is impossible to imagine a healthy person’s diet without them.

Each vegetable is unique and important for our health. Therefore, do not look for the answer to the question of what is healthier: cucumber, zucchini or eggplant, but simply eat these most valuable gifts of nature regularly - and then your health will only be enviable.

Zucchini dishes: calorie content

Zucchini is a universal product not only in its chemical composition, but also in its taste, which can be beneficially used in cooking variety of dishes. For housewives who are tirelessly looking for recipes for dishes based on this vegetable, we can offer a whole list of tasty treats made from different varieties zucchini.

Traditionally, light varieties of vegetables are used for cooking, but its dark subspecies - zucchini - is no less popular. Sometimes, housewives give more preference to the latter, both during the period of spinning and during the period of preparing quick dishes for lunch or dinner.

This choice is due to the fact that the pulp of zucchini is softer and more tender compared to ordinary zucchini. In addition, there are even fewer calories in dark-colored vegetables than in light varieties, and the taste of raw zucchini is much more pleasant than the raw taste of ordinary zucchini. But since the light appearance of the vegetable is more popular in our latitudes, it is from it that various treats of any complexity are prepared.

To find out what kind of zucchini dishes can be prepared and what their caloric content will be, we suggest you familiarize yourself with the table of already calculated calories of ready-made dishes.

The dishes above are just some of the few popular culinary uses for zucchini. In fact, you can prepare much more interesting treats from a healthy vegetable, recipes for which can be found on our website.

Proper storage of vegetables at home allows you to preserve their natural properties, freshness, taste and even aroma for a long time. Each vegetable has its own rules and its own storage technology.

For example, some products spoil quickly and cannot be prepared in fresh for the winter, while others survive until the new harvest. If zucchini is stored correctly, it can easily overwinter in your house and end up in some side dish or casserole in the spring and summer.

As a rule, young zucchini is stored for 15-20 days. This optimal time storage, provided that all this time the vegetables were at a temperature of +4- +6 and at a relative air humidity of 85-90%.

But if the storage period needs to be extended over a longer period, these conditions will not be enough.

Rules for storing zucchini in winter

Young zucchini

It is better to store young zucchini of light varieties (not zucchini) on the bottom shelf of the refrigerator, after placing them in an enamel tray (necessarily with an open lid) or in a regular one. plastic bag with small holes.

This is necessary to prevent condensation from forming.

Ripe zucchini

Ripe zucchini (but not overripe) should be stored in a dry, cool and poorly lit room. Just before storing vegetables, do not forget to select the most suitable ones: whole, undamaged and with the presence of a stalk.

By following all these rules, you can store vegetables for about six months.

Zucchini

Zucchini can be stored longer than regular zucchini. But to do this, you need to put them in the cellar (make sure that no condensation occurs during storage) or place them on the floor under the bed.

You can store zucchini in your apartment in a pantry or in a kitchen cabinet, the main thing is that there are no high temperatures there.

Thanks to this technology, the vegetable retains its shape and properties until February-March. After March, any zucchini must be washed and peeled and removed from seeds. The seeds can be dried, and the pulp can be cut into rings, frozen and stored in the freezer.

In our article we told you all the most important and main secrets of a healthy vegetable. It is quite natural that zucchini, the benefits of which many times outweigh the harm, should definitely be the main components of your diet. Improve your family’s health with a vitamin product all year round - and your health will always delight you with its excellent condition.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Zucchini is usually called a herbaceous annual plant of the family Pumpkin, the closest relative of the common . Zucchini fruits have an elongated oval shape, light green, yellow or almost white(calorizer). The pulp of the zucchini is dense and elastic, the young vegetables are very juicy, and inside the fruit there are numerous seeds, which were originally used as food. The first to use zucchini were the inhabitants of Mexico and Central America, where, along with corn and beans, zucchini was considered the main, and sometimes the only food. The strange vegetable came to Europe only in the 16th century, and zucchini flowers fried in batter were considered a delicacy and were very expensive.

Calorie content of zucchini

The calorie content of zucchini is 24 kcal per 100 grams of product.

Composition and beneficial properties of zucchini

Zucchini contains structured water, which is extremely useful for the functioning of the gastrointestinal tract and the normalization of all digestive processes. The vegetable contains: vitamins, as well as micro- and macroelements necessary for the human body: , and , titanium, aluminum, and . Dietary fiber and cellulose present in the product provide active assistance in metabolic processes, promote the elimination of unnecessary waste and toxins, and stimulate the intestines. Zucchini helps lower cholesterol levels in the blood, reduce swelling, and has a positive effect on vision and overall tone of the body.

Due to its mild diuretic properties, zucchini is recommended to be eaten for hypertension, diseases of the cardiovascular system, kidneys and liver. The ability of zucchini to remove salts from the body has been proven, so those who have joint problems also need this vegetable to prevent arthritis.

Grated zucchini pulp whitens and moisturizes the skin, reduces the pronounced “orange peel”, an unpleasant sign of cellulite.

Zucchini is the first vegetable that is introduced into baby food for infants under one year old; it practically does not cause allergic reactions.

Harm of zucchini

Contraindications to the use of zucchini are kidney diseases associated with impaired potassium excretion, as well as gastritis in the acute stage.

The ideal ratio of low calorie content and the ability to maintain a feeling of fullness for a long time make zucchini an indispensable product for those who struggle with extra pounds or trying to maintain normal weight. , fasting days on zucchini, any options for using a healthy vegetable are available and acceptable.

Zucchini varieties

One of the most unpretentious vegetables is happily grown on summer cottages Almost all gardeners. In order to have excellent quality zucchini on the table all season long, you need to choose the right varieties. Early (Aliya, Iskander, Kavili, Ardendo, Tsukesha, Aral), mid-season (Gribovsky, Zolotinka, Kuand) and late varieties(Tivoli, Lagenaria) with proper planting will provide good harvest throughout the summer. Most famous variety zucchini -
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Zucchini is one of the most common vegetables. We eat these dull-looking fruits quite often, especially in the summer. They have a pleasant taste and you can cook a lot with them. healthy dishes. However, zucchini has many other advantages that many are not aware of.

Origin story

Zucchini does not attract our attention with its bright color or pleasant aroma. They have more valuable properties, which are indispensable for humans.

This vegetable, like pumpkin, comes from Mexico.. Local residents cultivated it thousands of years ago. It is a type of early ripening pumpkin. Zucchini came to European countries along with pumpkin in the 16th century. However, not all countries began to grow it as vegetable crop. For example, in Italy it was initially perceived as ornamental plant. Over time, Italians appreciated its taste and beneficial properties.

Nowadays, breeders have developed many varieties of zucchini. Despite the large number of varieties, they are all useful, since they differ little in composition. Zucchini is considered the most useful, since zucchini contains the most vitamins.

There are also varieties of yellow zucchini. They have a characteristic fibrous structure of ripe pulp. Yellow fruits are in great demand in dietary and baby food. The most popular varieties: Pear-shaped, Golda, Zolotinka and others. There are round-shaped varieties that can be called exotic. The spherical fruit is mainly used for stuffing. A close relative of pumpkin, it is unique in its composition and health benefits. After heat treatment and long-term storage, all useful substances remain in it.

Composition, nutritional and energy value

Zucchini has an amazing chemical composition, because it contains 95% water. The remaining 5% are valuable substances that are very beneficial for health. You should know that zucchini contains:

• phosphorus and calcium;
• potassium and copper;
• iron and magnesium;
• sodium and lithium;
• molybdenum and zinc.

The zucchini boasts high content vitamins: almost the entire complex of vitamins B, C, E, PP, beta-carotene, pectin, biotin, dietary fiber, niacin equivalent. Each of the microelements and vitamins performs its own important function.

How many calories are in these useful fruits? 100 grams of raw vegetable contains only 17-24 calories. The indicator depends on the type of zucchini and may also vary depending on the preparation of the fruit. The energy value of the vegetable is 90 kcal per 100 g. In its raw form, the BJU of zucchini looks like this:

• proteins - 11.5%;
• fats - 10.2%;
• carbohydrates - 78.3%.

The glycemic index of raw vegetables is 15 units, in finished form it will be higher - up to 75 units. The balanced composition of simple fruits is the main component for the benefit of the body.

Useful qualities

If you look at the chemical composition of the vegetable, it can be called ideal. These indicators allow the vegetable to be used in almost all types of diets. In 95% of the water that fruits are rich in, beneficial minerals and vitamins are dissolved. The rest of the plant is a small percentage of carbohydrates and proteins. This is especially useful for those who want to have a slim figure and adhere to the principles healthy eating. Thanks to their rich composition, zucchini has a unique medicinal properties. They are effective for many diseases:

• blood vessels and heart;
• digestive organs, including after operations on the gastrointestinal tract;
• musculoskeletal system;
• kidney disease and swelling due to kidney disease;
• liver and gallbladder disease;
• anemia;
• constipation;
• allergy;
• diabetes;
• infections and acute poisoning;
• violation of water-salt metabolism;
• cellulite and psoriasis.

The vegetable is able to remove toxins, radionuclides, and bad cholesterol. This helps the body recover faster from poisoning, cleanse joints and improve skin condition. The plant has choleretic properties, therefore it promotes the removal of bile from the liver. The iron contained in zucchini saturates the blood with oxygen, which has a positive effect on the functioning of the heart.

Zucchini caviar: benefits and harm to the body

Many of us love squash caviar. And this is not surprising, because this dish contains a lot of other healthy vegetable products. The calorie content of the dish is low and amounts to only 100 kcal per 100 g of caviar. The dish is not only tasty, but also very healthy. With its help you can get rid of puffiness. It helps improve intestinal function and normalize metabolic processes. The dish saturates the body with useful vitamins and microelements.

However caviar is contraindicated for certain diseases. These include:

• stomach ulcer;
• kidney disease with impaired salt excretion;
• gastritis with increased secretion.

This dish goes great with meat and fish dishes. It can be eaten with other vegetables in the form of salads or stews, or spread on bread.

Fresh Juice; taste and benefits

Natural juices from vegetables and fruits have become very popular among many people. They are drunk by adults and children. However, zucchini juice is consumed quite rarely, since it does not have a pleasant taste.

The juice brings many benefits to the body, is easily digestible, tones and perfectly removes toxins. It is useful to drink only fresh, immediately after squeezing. In this form, all the beneficial substances are preserved. It helps with many ailments:

Despite the benefits of zucchini juice, it should not be drunk by everyone. There are some restrictions if there is nephritis, exacerbation of gastrointestinal diseases, cholelithiasis.

Zucchini in the diet of pregnant women and children

Such a vegetable recommended for pregnant women. Properly prepared meals will help avoid anemia, improve the condition of blood vessels and the heart, and avoid swelling. In the second half of pregnancy, the plant will help not have problems with intestinal function, blood pressure, not gain excess weight, and protect the nervous system.

It is recommended that babies be introduced to their first complementary foods with zucchini. This is due to the fact that the dishes are well digested and absorbed by the baby’s body, which cannot be said, for example, about bananas. The composition of the plant is indispensable for the normal growth and development of babies and helps to absorb protein well.

It may be contraindicated for some pregnant women., for example, with renal failure and with increased secretion of gastric juice.

Contraindications for use

The vegetable mainly provides only health benefits. However, in some cases it can cause harm to the body. Dishes made from squash fruits are contraindicated if you have the following health problems:

• hyperacid gastritis;
• stomach ulcer;
• bile and urolithiasis;
• aggravated inflammatory processes in the digestive organs.

If you have such diseases, zucchini should not be consumed raw or fried. Diseases can only get worse after consumption. It is also not recommended to eat unripe fruits.

Dishes and juice from this vegetable plant will benefit the body if they are properly prepared from ripe, not green, fruits. You also need to consume the vegetable correctly, combining it with meat and fish dishes, stewed vegetables, and pasta in the form of spaghetti. They will complement each other well if you use durum wheat spaghetti.

Zucchini is a plant that belongs to the pumpkin family; in fact, this vegetable is a type of pumpkin itself. Zucchini is extremely underestimated among most people, this plant has a unique useful composition and contains a huge amount of useful substances that are extremely beneficial for the whole body as a whole, as well as specifically for the skin. That is why women are especially recommended to eat zucchini as often as possible, this is for a long time protects the skin from early aging and wrinkles.

Zucchini can be dark green, rich yellow, white or black. But from the point of view of composition, the difference in different zucchini is almost imperceptible. The fruits of the plant are best consumed raw; its pulp is soft and juicy; it is in its raw form that the vegetable retains a lot of useful properties.

This unique vegetable contains simply a huge amount of useful elements. It cannot be said that it is rich in vitamins; for the most part, the fruit consists of water, so the vitamin content is low. So, 100 grams of zucchini contains:

This vegetable has very low calorie content, so it can be eaten by people who want to lose weight, or by obese people who are afraid of gaining even more weight. You can also safely add the ground mass of the fruit to baby food; the vegetable is very healthy and easily digestible. It is also recommended for people who have some problems with digestive system.

The history of zucchini

It is generally accepted that the true homeland of zucchini is South America, although many scientists believe that at that time they also grew in the East and in some African countries. Information about this fruit first appeared several thousand years ago, so we can justifiably say that zucchini is one of the oldest plants in the world.

There is even a mystical version of the appearance of zucchini; this is an ancient myth that says that these fruits became a gift from the Gods for Indian women. Previously, almost all men went to sea in search of fish, and meanwhile women waited for them on the shore and constantly prayed for their health. And then one day the women couldn’t wait for the fish for a long time and decided to ask the Gods for help, they asked to give them a fruit that would grow in the ground, have a crab taste and skin that looked like a turtle shell. In response to this, the Gods gave the women zucchini.

Of course, it’s hard to imagine that this is true, and it’s hard to imagine that this vegetable has a crab taste. But on the other hand, no one knows what the fruit tasted like a couple of thousand years ago. But as for India, it may well be that the plant originally began to grow there.

Plants appeared in Europe in the 16th century; Columbus brought them there after his long expedition. They say that it was this vegetable that interested Columbus the most; he was attracted by it appearance and juicy taste. He brought zucchini along with tobacco, however, the fruits of the plant were not as successful as the great traveler expected. Europeans perceived it as a bright decorative plant that could be beautifully stored on a windowsill.

In Russia, zucchini appeared only in the 19th century; they got there not from the West, but from Turkey and Greece. Zucchini very quickly became popular among peasants; it was unpretentious, easy to grow, had a pleasant taste and was extremely healthy.

All the benefits and harms of zucchini

As mentioned earlier, zucchini is extremely healthy, it has virtually no contraindications, and is suitable for any age. They are especially useful for:

• people with diabetes (the fruit contains practically no carbohydrates);
• people with problems and gallbladder and urination (the vegetable “removes” harmful bile and excess water from the body);
• overweight people (the fruit quickly gives a feeling of fullness, while there are almost no calories at all);
• people with problems with the skin and digestive system (stabilizes metabolism, removes cholesterol and toxins that cause acne);
• elderly people and for people with problems with blood vessels (the vegetable improves the condition of blood vessels);
• people with dry skin (zucchini is often included in a variety of skin care products designed to moisturize).

It is better not to eat this fruit for those who have serious kidney disease, those who have acute stomach or digestive disorders (for example, gastritis), since in these cases it can cause irritation of the walls of the stomach and intestines, which can have a bad effect on health.

However, healthy people this zucchini is just shown and in any quantities, you can do a lot with it culinary masterpieces, as well as the famous squash caviar. But it is better to eat the plant in its raw form, for example, in salads; it is in this form that it will retain all its most beneficial properties.