Table of contents:
Calories, kcal: 16 Proteins, g: 1.5 Fats, g: 0.2 Carbohydrates, g: 3.0
Zucchini is a European variety of cylindrical zucchini. The zucchini has a light to dark green skin color. Zucchini seeds are used by leading cosmetics companies as an ingredient in creams that regulate the sebaceous glands.
Zucchini comes from America, where initially only seeds were eaten. The vegetable came to Europe in the 16th century along with other "interesting things" brought from the New World. In the beginning, zucchini, like most curiosities, was grown in botanical gardens (calorizators). Today it is difficult to imagine Mediterranean cuisine without this vegetable. It is believed that it was the Italians in the 18th century who began to use the immature zucchini, as we do today.
Calorie content of zucchini
The calorie content of zucchini is 16 kcal per 100 grams of product.
Composition and useful properties of zucchini
Zucchini is a rich source of potassium, fiber, phosphorus and calcium. It largely satisfies the body's need for vitamins, especially vitamin C and B vitamins.
Zucchini are rich in carbohydrates, vitamin A, and vitamin C in them is twice as much as in pumpkin, and more carotene than in carrots. Zucchini are sold in supermarkets all year round, but it is in the summer that they acquire juiciness and sweet, delicate taste and aroma.
Young zucchini have the best taste and are extremely easy to digest. Zucchini can be added to the children's menu, to the diet of patients on the mend, as well as people suffering from digestive problems. Thanks to its easy digestibility and low calorie content, zucchini is one of the most popular vegetables in weight loss diets.
Zucchini in cooking
The less zucchini, the less you need to cook it - the small ones are delicious raw with dips. Zucchini is very easy to prepare and is suitable for almost any cooking method: boiling or steaming, baking, grilling in a pan, or baking in the oven (calorizer). Just do not cook them for too long, especially if you boil them, as they become limp in water and become tasteless. It is best to steam or in a minimal amount of salted boiling water for about one minute and then immediately dip it in cold.
Raw grated zucchini is an excellent addition to salads, a side dish for grilled fish with squeezed lemon juice. Zucchini is mashed with leeks or peas and served with baked lamb. Small young zucchini can be sautéed whole in butter and thyme, or steamed to stay crispy.
Vegetables and greens
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Summer is the time for fresh juicy vegetables and fruits! Perhaps, in the summer, it is easiest to adhere to proper nutrition, because the basis of the diet has grown right in the garden. Zucchini, eggplants, cucumbers, tomatoes, crispy salad ... - all this is very tasty and beautiful, especially if well cooked. This article will focus on zucchini
The history of the appearance of zucchini is interesting and so dependent on what is happening at that time. Many scientists believe that they first appeared about 5000 years ago. The vegetable has medicinal properties. He is able to give a person a feeling of fullness, while he remains a dietary food. Zucchini can be used to make casserole, soup, main course and even candy
The homeland of zucchini is America, it was from here that they came to Europe, where they spread quickly, due to the delicate taste, the ability to store for a long time and the variety of dishes that can be made from this vegetable. Distinguish between white, yellow and green squash or zucchini. It is best to eat young fruits with a length of 20-25 cm, as they have the most delicate taste and do not need to spend a lot of time to prepare them
Boiled zucchini - description, calorie content, nutritional properties
Rice and zucchini cutletsHow to cook the dish "Rice and zucchini cutlets"Boil rice in salted water.Peel the zucchini from seeds and skins, grate on a fine grater.Remove excess liquid.Mix rice with zucchini and flour, add spices and oil