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Video: Zucchini

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Zucchini
Zucchini
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Zucchini

Zucchini
Zucchini

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.

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