Zucchini

2024 Author: Rachel Wainwright | [email protected]. Last modified: 2023-12-15 07:39

Zucchini belong to the pumpkin family, their fruits have an oblong shape. The color of the vegetable marrow comes in different green shades: it can be striped, yellow-white. Raw zucchini can be stored for a long time without losing its taste and nutritional properties. Zucchini are grown from early spring, and they bear fruit all summer. Zucchini are unpretentious to care for and grow well both in greenhouses and in the open field.

The nutritional value Portion Zucchini 100 g Amount per serving Calories 17 Calories from Fat 2.88 % Daily value ^* Total Fat 0.32 g 0% Saturate fats 0.08 g 0% Polyunsaturated. fats 0.09 g Monounsaturated. fats 0.01 g Cholesterol 0 mg 0% Sodium 8 mg 0% Potassium 261 mg 7% Total Carbohydrates 3.11g 1% Sugar 2.5 g Dietary fiber 1 g 4% Proteins 1.21 g 2% Vitamin A 4% Vitamin B6 8% Vitamin C 30% Vitamin K 5% Niacin 2% Thiamine 3% Iron 2% Calcium 2% Magnesium 5% Phosphorus 4% Zinc 2% * Calculation for a daily diet of 2000 kcal

The ratio of BJU in the product

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The healing properties of zucchini

Due to its low calorie content, squash is considered a dietary product with valuable medicinal properties.

The vegetable marrow contains the following elements:

Proteins;
Carbohydrates;
Saccharides;
Ash;
Fats;
Alimentary fiber;
Unsaturated fatty acids;
Organic acids;
Water.

The medicinal properties of squash have a beneficial effect on the entire human body. Zucchini gently stimulates the stomach and intestines and heals the mucous membranes, normalizes the intestinal microflora, is a mild diuretic, and helps the absorption of proteins. Dietary fiber of fresh zucchini is able to absorb and remove toxins, excess water and salts from the body, which is why they are especially useful for people prone to puffiness and obesity. Zucchini vegetable has a lot of vitamins and minerals.

Vitamins in the vegetable marrow:

Vitamin C;
Vitamin B9;
Vitamin PP;
Vitamin H;
Vitamin B3;
Vitamin B6;
Vitamin A;
Vitamin B1;
Vitamin B2.

Minerals in the vegetable marrow:

Potassium;
Calcium;
Phosphorus;
Magnesium;
Sodium;
Iron.

Rich in potassium, phosphorus, calcium and an inexhaustible supply of fiber, fresh zucchini and green vegetables in salads satisfy the body's daily need for many vitamins. The extremely low calorie content of zucchini and ideal digestibility have made the vegetable zucchini a favorite and popular product for maintaining a healthy weight. The calorie content of zucchini, which is 23 kilocalories, has allowed this vegetable to take its rightful place among other low-calorie foods.

Juice from raw zucchini will help calm the nervous system and normalize sleep, a decoction of zucchini flowers helps in the treatment of skin diseases. Zucchini is recommended for hypertension and liver and kidney diseases.

Zucchini vegetables contain a lot of magnesium and potassium, which ensures the normal condition of the heart muscle and is a good prevention of cardiovascular diseases.

In addition, zucchini have the following properties:

1. Antiallergic;

2. Antianemic;

3. Choleretic.

Zucchini have a positive effect on hematopoiesis, prevent the development of atherosclerosis. And the iron content in zucchini improves blood composition and increases its ability to retain oxygen, which allows a person to easily endure physical activity.

The content of easily digestible natural sugar in zucchini makes them useful for the following diseases:

Constipation;
Cardiovascular disease;
Diabetes.

Thanks to the pectins contained in zucchini, radionuclides are removed, the blood is purified and the cholesterol level in it returns to normal. The vegetable marrow, in its chemical composition, is useful for diabetics, for whom it is especially important to limit the amount of carbohydrates and fats in their diet. Natural antioxidants found in zucchini reduce the risk of cancer. The healing properties of zucchini and low calorie content, high content of vitamins and antioxidants, help maintain immunity and slow down the aging process.

The use of zucchini

Zucchini is not only a tasty and healthy vegetable, but also perfectly absorbed by the body, and the low calorie content of zucchini allows you to use them in food in large quantities. There are almost no contraindications for the use of zucchini: they are useful for children, nursing mothers, pregnant women, the elderly and weakened people.

Raw zucchini is of particular value. Young unripe raw zucchini contains a significant amount of niacin, potassium, thiamine, riboflavin and trace elements. Young raw zucchini is especially useful to eat together with the skin, which contains biostimulants. Unpeeled raw zucchini with tender green flesh is much more useful than boiled or overripe zucchini, here all the medicinal properties of zucchini are preserved.

Raw zucchini will help get rid of puffiness and remove toxins from the body. To do this, it is recommended to eat 200 g of zucchini per day. Raw zucchini juice helps to remove bile during its stagnation, and therefore it is recommended to take it for cholecystitis. For a recovery diet after any poisoning, you need to use zucchini as much as possible. Fresh and stewed zucchini are introduced into the diet of children from an early age and recovering adults.

Raw zucchini has a beneficial effect on the gums and teeth, stomach and esophagus. For prevention, it is recommended to eat gruel from the pulp of raw zucchini half an hour before meals, starting with one spoon and gradually increasing the amount to half a glass, for one to two months.

Juice from raw zucchini has a mild effect on the mucous membranes of the duodenum and stomach. The content of a significant amount of potassium and copper makes raw zucchini juice a valuable product for hypertension, anemia, diseases of the nervous system, heart problems.

Zucchini will help remove salt from the body and cleanse joints with arthritis if you eat them regularly. The vegetable zucchini itself helps to reduce the manifestations of allergic reactions, and its seeds can be used to remove worms.

Zucchini should be introduced into the diet for colitis, hepatitis, hypertension, atherosclerosis, gout, chronic kidney disease, as they help to improve metabolism. It is imperative to use the medicinal properties of zucchini, introducing zucchini in any form into your diet if you have been ill for a year and have taken antibiotics.

The vegetable squash is one of the simplest and most common dietary foods. The very low calorie content of zucchini has made this product indispensable in many fasting diets.

Zucchini is often used as a cosmetic product. The use of gruel and juice of fresh zucchini in the mask restores dry skin and prevents the appearance of wrinkles. The condition of the hair is improved and the appearance of gray hair slows down if you rub the juice of fresh zucchini into the scalp before washing. Zucchini perfectly soften rough skin on the feet, the skin becomes soft, calluses disappear. Zucchini helps to remove excess fluid from the skin and tissues, thereby reducing the appearance of cellulite.