Zucchini: health benefits and harms
Zucchini for everyone. It would seem that everything has been said about the zucchini. But no. There are more and more new recipes, information, new information. And so, what is known about zucchini today. Zucchini belongs to the so-called “light” food, vegetarian. It is good to use them on fasting days, in dietary meals. Include more of them in your diet and you won’t regret it. This vegetable contains healthy sugars, proteins, fats and other valuable nutrients that are perfectly absorbed by the body. Naturally, the most delicious are young zucchini with delicate skin and unripe seeds. You can do whatever your heart desires with zucchini – fry, bake, stuff, dry and then use in winter (they acquire an interesting taste). This is the most unpretentious plant. Grows without hassle. It always gives a good harvest. The more you pluck, the more new fruits appear. Just have time to collect. What is called cheap and cheerful. It is neutral in taste. I made jam from it, added one orange or lemon for taste and aroma, here’s jam with citrus fruits for you. There are no bad dishes, there are bad cooks. To cover the body’s need for vitamins and minerals, you need to eat 600 – 700 grams of fresh vegetables daily. What else can be said about this precious and so affordable vegetable. It is the closest relative of the pumpkin.
Just like pumpkin, it has an inexhaustible wealth of vitamins and minerals. These guests from Central America arrived and were well acclimatized and established themselves. This is a favorite delicacy of the Indians. It quickly became a favorite with us, spread throughout the world. There is a great variety of them in the world, they differ not only in shape, but also in color, different in taste, differ in taste, have a different smell. New varieties have been developed. The fruits are usually eaten within 7 to 12 days after their birth. The younger you are, the more tender and tasty, you can even eat it raw. In winter, marinated, in the form of the famous squash caviar, are good. Boil, stew, bake, stuff, smoke on the grill, make jam from it, as I said, adding any taste, prepare Indian chutney seasoning, put in salads, vinaigrettes, pancakes. This vegetable always obediently accepts the taste of those products with which it is combined. He is neutral. That is why it is taken as a basis for jam. There is a lot of it, few citrus fruits, but the impression is that the whole jar is with oranges or lemons. In cooking, even flowers are used for stuffing, as an exquisite delicacy for gourmets, they look good for a holiday, go well, for example, with tomatoes. Delicate zucchini pulp and mouth-watering tomato slices can create a wonderful low-calorie tandem in just half an hour. Cooking vegetables, I must say, has its own special rules. They need to be prepared in such a way as to preserve the maximum amount of vitamins and minerals. First of all, we must not forget that the air contains oxygen. It destroys some useful substances, including vitamin C, which is especially valuable for the human body. To protect vitamin C from oxidation, you need to block the air supply, keeping the lid of the pan tightly closed throughout the entire cooking, and prevent boiling. Instead of poking vegetables with a knife, again reducing their usefulness, it is worth remembering or simply writing down the cooking time of each vegetable. That’s all. Give preference to fresh vegetables, they still contain more nutrients at times. Make salads. Fill them with any extra virgin oil, sprinkle with ground healthy different seeds, nuts and you will become healthier and more resilient.
A little imagination – and a modest one – the zucchini will rightfully take its rightful place both on the everyday and not on the festive table and will become the undisputed favorite. Everyone knows that you need to eat as many vegetables as possible. It is very useful. The main thing is to cook deliciously and correctly, to combine correctly with other products, excellent side dishes come out, including new variations of casseroles, main courses, pastas, soups, soufflés, pies … Quick snacks are perfect for a healthy dinner or afternoon snack. I must say that zucchini is an integral part of the Mediterranean diet, famous and famous all over the world. So, rediscover this versatile amazing vegetable, improve your health and save money. Useful and beneficial. In terms of nutritional value, zucchini are close to cucumbers, green lettuce and lettuce, they contain sugar, a lot of potassium and sodium salts, provitamin A, vitamins B1, B2. Let’s compare it to a relative of the pumpkin. So vitamin C in zucchini contains 2 times more, they are rich in minerals, there are large amounts of potassium salts that are useful for the heart, calcium, phosphorus, magnesium, slightly less sodium, iron, sulfur, molybdenum, titanium, aluminum, lithium , zinc. And as zucchini are useful for kids. This is a special topic of conversation. They contain a lot of vegetable fiber, are easily absorbed and therefore hardly irritate the delicate stomach and intestines of the child. Few people know that the well-known zucchini has a choleretic and diuretic effect, removes excess fluid from the body, which is important for swelling and heart disease. But the juice is used as a means of calming the nervous system with irritability, stress. A decoction of its flowers heals wounds on the skin. However, it should be borne in mind that when processing zucchini, it is advisable to peel them from the skin, since it is in it that nitrates usually accumulate. Try to use organic grown from your garden. Then there is confidence that this is a 100% environmentally friendly product. Make friends with the zucchini and this friendship will benefit you. Bon Appetit!