What is the difference between zucchini and zucchini. What is the difference between zucchini and zucchini

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

If you are thinking about cooking vegetable pancakes, then pay attention to which zucchini you have in your hands. Or is it not a zucchini at all? How to distinguish zucchini (zucchini or zucchino) from its cousin zucchini? From both vegetables you can cook delicious snacks and lunches. They are baked in the oven, fried, sautéed, stews, casseroles are made from them. It has a lot of useful properties, one of which is the low calorie content of zucchini, which is indispensable for weight loss, as evidenced by positive reviews.

What is zucchini

If you want to have a tasty lunch, but at the same time not worry about how eating will affect your weight, then this vegetable will be the best choice. Its energy value is lower than that of zucchini, it is only 16 kcal / 100 g. Outwardly, this vegetable, 15 cm long, has a rich green or yellow peel, stripes or specks. The pulp is tender, the fibers are inseparable, the seeds are small, almost invisible in the core of the vegetable.

Growing features

Zucchini is a heat-loving plant that belongs to the pumpkin family. It blooms with large bright yellow flowers. If you want to achieve a good harvest, then you need to create the right conditions. Grow the plant in a site where there is constant access to sunlight. Vegetables should be regularly watered and fertilized. Frosts are contraindicated for the plant, if the temperature drops below 5 degrees Celsius, it dies. Under good weather conditions, this vegetable gives a rich tasty harvest.

Vegetable composition

The benefits of this type of zucchini are not only in taste and low calorie content. The composition of the vegetable contains a large amount of vitamins, essential trace elements, minerals. It is rich in carotene, vitamin C, folic acid, pectin, iron, sodium, magnesium, potassium. The composition is as follows:

• water - 90%;
• fiber - 2-2.5%;
• protein - 1.5-2%;
• carbohydrates - 3-4%.

Benefit and harm

If you add a vegetable to the menu, then after a while you can notice how well-being improves. It removes toxins from the body, improves the condition of the skin and hair, makes muscle tissue elastic, teeth and bones are strong. Fiber promotes good digestion, it cleanses the intestines of toxins, improves liver function. A big plus is that this variety of zucchini does not cause an allergic reaction.

The vegetable helps to normalize the amount of sugar in the blood, produces a diuretic effect on the body, and soothes with nervous breakdowns. It is recommended to use during pregnancy because of the folic acid in the composition, which has a beneficial effect on the development and growth of the fetus. There is a group of people who should not include this vegetable in their diet. It:

• Patients with impaired renal function. This delicious vegetable contains a lot of oxalates, which can provoke urolithiasis.
• People who have been diagnosed with a particular disease of the gallbladder. The reason is a large amount of oxalates, which affect the production of bile.
• People who have poor absorption of calcium or a lack of this substance. Oxalates interfere with the good absorption of calcium.

Difference between zucchini and zucchini

Zucchini is a zucchini, or rather, it is an "elite" variety or a delicious hybrid of this vegetable. If the zucchini was brought to Europe from America, then the Italian breeder brought the zucchini. Here are the main differences between these vegetables:

1. The size. The zucchini can be called gigantic.
2. Color. An elite variety of zucchini is easy to identify by its bright color, while its ancestor has a light green color.
3. Peel. In zucchini, it is more rigid, it is recommended to clean it.
4. Seed. In zucchini, the seeds are inconspicuous, while in overripe zucchini they are hard and large.
5. Growing. Zucchini requires a delicate approach to cultivation, zucchini is not so capricious.
6. Taste qualities. Zucchini has more tender, juicy flesh.

Do I need to peel zucchini

In order to cook this or that dish, you do not need to peel the zucchini. It has a very thin and soft skin that does not spoil the taste sensations. Cooks do not recommend peeling this vegetable for another reason. Studies have shown that it contains beneficial vitamin C, which helps maintain good immunity. If the vegetable has been treated with pesticides or other chemicals, then it is better to peel off the peel.

Can vegetables be eaten raw?

There are many recipes that include raw zucchini. Due to the tender and sweet pulp, this vegetable can be consumed raw, without prior heat treatment. In a dish, it will crunch nicely. It absorbs salt well, while releasing a lot of juice, therefore, it is better to first salt the vegetable in a separate bowl, drain the liquid, and then add it to the composition of the dish.

Zucchini Recipes

The descendant of zucchini is prepared in different ways. Zucchini is eaten raw, fried, salted, marinated, stuffed, dipped in batter, decoctions and juices are prepared. It goes well with other vegetables, which allows you to make delicious stews and sautés from it, and harmonizes perfectly with meat, especially with varieties such as poultry, beef, lamb. This vegetable can be simply fried in a pan and then served with boiled rice or spaghetti for a delicious hearty lunch. Vegetarians will love it baked on the grill or in the oven.

Zucchini baked with cheese

• Time: 1 hour.
• Servings Per Container: 6 servings.
• Calorie content of the dish: 120 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

This recipe is perfect for summer lunches and dinners. The dish is light, but satisfying thanks to baking in the oven. Cheese has beneficial properties. The amount of protein in this dairy product is greater than in meat. It contains amino acids, vitamins and essential trace elements such as zinc, phosphorus, calcium. A pair of "cheese plus zucchini" will cover the daily need of the body in trace elements and vitamins.

Ingredients:

• zucchini - 500 g;
• parmesan cheese - 200 g;
• onions - 2 pcs.;
• tomato - 5 pcs.;
• bell pepper - 2 pcs.;
• carrots - 2 pcs.;
• salt - to taste;
• greens - a small bunch;
• ground black pepper - to taste;
• olive oil - 2 tbsp. spoons.

Cooking method:

1. Wash the zucchini with tomatoes. Cut the vegetables into rings or half rings of 0.5 cm each.
2. Sweet before chop into sticks.
3. Chop onions and carrots into cubes, fry in olive oil until golden brown.
4. Take a baking sheet, grease with a little. Turn on preheat oven to 220 degrees Celsius.
5. Lay the zucchini on the bottom. Salt, pepper.
6. Make a layer of tomatoes on top. Don't forget the salt and pepper.
7. The next layer will be fried onions and carrots.
8. Next, sprinkle everything with sweet pepper. Drizzle with olive oil.
9. Put in the oven for 20 minutes. At this time, grate the cheese.
10. Remove the dish and sprinkle with cheese, put back in the oven for another 10 minutes.
11. Garnish with herbs before serving. Pairs well with mashed potatoes.

Sauteed zucchini and bell pepper

• Time: 40 minutes.
• Servings Per Container: 6 servings.
• Purpose: snack.
• Cuisine: Mexican.
• Difficulty: medium.

This dish is loved by housewives in Mexico. The main feature of the dishes of this country is an abundant variety of vegetables and spices. Sauteed zucchini and bell peppers will appeal to vegetarians, as the composition does not include animal ingredients. The source of protein here is beans, which for a long time dulls the feeling of hunger and gives a feeling of satiety.

Ingredients:

• canned red beans - 450 g;
• zucchini - 500 g;
• pumpkin - 200 g;
• green peas - 200 g;
• onion - 1 pc.;
• leek - 1 pc.;
• tomato - 1 pc.;
• sweet pepper - 3 pcs.;
• basil greens - a small bunch;
• parsley - a small bunch;
• chili pepper - 0.5 tsp;
• ground black pepper - 0.5 tsp;
• thyme - to taste;
• lemon juice - 1 tbsp. a spoon;
• vegetable oil - for frying;
• salt - to taste.

Cooking method:

1. Cut zucchini and pepper into cubes, tomatoes into slices, onion into half rings.
2. Throw the zucchini into the hot skillet. When frying, add some spices and salt. Transfer everything to a separate saucepan with a thick bottom.
3. Repeat the process with the pumpkin, onion, and bell peppers.
4. Put beans, peas, tomatoes, herbs and the rest of the spices to them. You can take raw beans, but before using them, they must be cooked separately. When boiling, do not forget to salt it.
5. Add lemon juice.
6. Simmer for 10 minutes over low heat covered.
7. Serve with rice or potatoes.

Vegetable cutlets with zucchini

• Time: 1 hour.
• Servings Per Container: 6 servings.
• Calorie content of the dish: 200 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

When the harvest ripens in the garden, it's time to cook a hearty and light dinner with healthy ingredients in the composition. Fragrant cutlets are perfect for this, but not simple ones, but with the addition of a descendant of zucchini and cheese. For cooking, it is recommended to use ground beef or chicken. The dish will turn out dietary and tasty. Tip: to make the cutlets as useful as possible, it is better to cook them in a double boiler, and add garlic for taste.

We think that each of you at least once in your life ate zucchini. In salad, soup, stew, stewed or fried, as well as the famous marrow caviar.

In our country, this is a fairly popular vegetable that is found in every garden, summer cottage or land plot. Zucchini belongs to the gourd family. He has a close relative - zucchini.

A variety of zucchini with a clearly Italian name is also now actively grown in our country. Let's talk about whether there are distinctive properties between these vegetable brothers? Both externally and internally they are different.

The peculiarity of these two types of vegetables is that they do not require long ripening, like a pumpkin. You can eat, and even more tasty, eat young fruits.

And his Italian relative is quite close in composition and many properties. But you can tell them apart by their appearance.

Zucchini has a light green, white, yellow color. At the same time, zucchini is dark: green, black, green with dark stripes or polka dots, green with yellow spots is also possible.

Both fruits are oblong in shape. Only a zucchini can grow to gigantic sizes, both in length and in volume. Zucchini, on the other hand, are more compact and neat. Both vegetables grow in the bush method.

In zucchini, the bush is wider and sprouts many shoots, while occupying enough space. The zucchini bush is compact, grows neatly, beautifully raising the leaves up, not spreading wide on the ground.

The leaves of the zucchini bush are light in color and medium in size. Green zucchini lobes are large and have a beautiful rich color. Regarding the flowers, the same story: squash is lighter and smaller, at the same time, the flowers of the dark relative are large and bright.

Thanks to these characteristics, it is zucchini that is more attractive and accessible to insects that pollinate it. In this regard, zucchini bushes are not deprived of attention, but they are significantly inferior in terms of these indicators.

Regarding growing conditions, each of these vegetables also has its own characteristics. For example, zucchini is less picky. They have enough average humidity, good black soil and a lot of solar heat and light.

In this case, they will spread over a wide area and will soon produce a good harvest. They occupy the ground so much that even weeds will not be able to break through. As a result, you won’t have to weed and especially care for the area where zucchini grows.

Zucchini will not grow on any land. If the soil is acidic or oversaturated with fertilizers, the plant will not take root. Also, this vegetable does not tolerate cold weather. Therefore, planting it in early spring in the ground is dangerous.

It is better to wait for the final heat or pre-plant in a greenhouse, and only then transplant in an open area. At the same time, zucchini is more prone to temperature changes.

It is also not advisable to fry zucchini bushes in the sun. It is more moisture-loving, therefore it often requires additional watering.
The skin and pulp of these fruits is also different. The flesh of the dark fruit is more tender and soft.

The seeds are small and not hard, almost imperceptible in food. Given these properties, they do not require pretentious and lengthy cooking. Some recipes even call for raw zucchini.

Zucchini must be cooked: stew, fry. In more mature fruits, the seeds are large and hard, so it is better to remove them when cooking.

For winter harvesting and conservation, zucchini is more suitable. Zucchini is good to freeze fresh.

As for the skin, in zucchini it is also soft and almost imperceptible in food. The skin of zucchini, especially mature ones (in young ones it is soft), must be peeled. This also affects the storage of vegetables.

Zucchini without any external damage can lie in the cool for a long time. Zucchini after cutting is best cooked in a day or two. On the fifth day, they will begin to deteriorate.

Both zucchini and zucchini are low-calorie, therefore they are welcome during diets. They are easily digested by the stomach, help to improve the work of the digestive tract, remove harmful accumulations. In addition, they are rich in vitamins, folic acid, carotene.

Having studied all the characteristics of both fellow fruits, we can summarize and list the distinctive features of zucchini and zucchini:

External characteristics

The color scheme of zucchini in dark shades (green, black, striped and polka dots), zucchini is light. The bushes of the second are more sweeping, with a large number of shoots.

Zucchini are compact and stretch in height. The leaves and flowers of zucchini are smaller and lighter, in zucchini they are large and rich in color.

Fruits, their sizes

Both vegetables are oblong in shape. Only in length, a zucchini can reach up to 40 cm, a dark relative - no more than a quarter of a meter.

Taste qualities

Zucchini pulp is harsh, tasteless. They are eaten only in finished form or after conservation.

Zucchini have soft, tender flesh with a pleasant aroma and taste. Therefore, they can be subjected to only minimal culinary processing. It can even be eaten raw.

Skin

In zucchini, it is tough. For very ripe fruits, it is best to peel it before cooking. The skin of the dark vegetable is soft and tasty.

Seeds

Zucchini seeds are large and tough, so they are noticeable in food. It is best to remove them before cooking. In a relative, they are soft and do not require cleaning.

Growing conditions

Zucchini love moisture, enough heat, do not tolerate frost - picky. The fruits ripen much faster. The light relative is not so capricious, he has enough sun and good black soil.

Storage

Zucchini, if they are not damaged, can be stored for a long time in the cold and dark. Dark fruits spoil quickly.

calories

Zucchini have a minimum number of calories - a dozen and a half. In zucchini, this limit is a little more - about thirty.

Both zucchini and zucchini are healthy vegetables. Therefore, eat them for pleasure, with benefits for the figure and an excellent effect on health.

Zucchini is a permanent resident of amateur gardens. This culture successfully combines precocity, productivity and unpretentiousness in care.

Zucchini is no less favored by Russian vegetable growers, which, from a botanical point of view, is the same kind of hard-skinned pumpkin (Cucurbita pepo) as zucchini.

On thematic forums, I often come across the question: what is the difference between zucchini and zucchini? And are there any fundamental differences? Let's figure it out.

From a biological and philological point of view, zucchini and zucchini are one and the same. If the name of the zucchini comes from the Ukrainian or Turkic word "tavern", then the etymology of the word zucchini goes back to the Italian term "zucca".

In this way, zucchini is just a type of zucchini bred by Italian breeders.

Russian vegetable growers got acquainted with zucchini relatively recently. It was brought to us from Italy in the 80s of the twentieth century.

This pumpkin culture quickly won a place for itself in summer cottages, while pushing the usual zucchini. Such success is quite understandable and justified: zucchini fruits are distinguished by more tender pulp and better. And in terms of yield, this plant is in no way inferior to zucchini.

Let's take a closer look at how zucchini and zucchini differ:

1. The pulp of zucchini has a more subtle, pleasantly unobtrusive taste, so greens are often used raw in a variety of salads.
2. The seeds of this culture remain in their infancy for a long time, therefore, in young fruits, the inner part does not fall out during cooking.
3. The skin of zucchini retains its softness longer, so it is sometimes not cut off before cooking.
4. Zucchinis ripen noticeably faster than regular zucchini.
5. Zucchini is 2-4 times more productive than zucchini with white fruits.
6. The fruits of this culture are distinguished by the best keeping quality.
7. Zucchini bushes are more compact and take up less space in the garden.
8. This pumpkin plant is less likely to be affected by diseases.
9. The zucchini plant is easy to recognize in a garden with zucchini by a number of characteristic features. For example, in zucchini, the leaf is more carved and usually covered with silvery-grayish spots. These spots help the plant cool off in the heat of summer.

In Russia, about 30 varieties and hybrids of zucchini have been bred, and only 10 varieties and hybrids of zucchini. Of the zucchini, the following varieties and hybrids are most popular: Zebra, Aeronaft, Tsukesha, Kuand, Pharaoh, Zheltoplodny and Helena.

Our family has long switched to growing zucchini, because of the obvious benefits of this type of zucchini described above.

Every year we also plant a couple of squash bushes. It’s very obtained from miniature squash!

What is zucchini? This is a variety of zucchini from the gourd family. Zucchini was brought from America to Europe many centuries ago, and zucchini was brought by selectors from Italy.

Zucchini or zucchini which is correct? Many people write this word with two "k"s, and this is not considered a mistake. This spelling comes from the word Zucca, and it translates as "pumpkin".

What is the difference between zucchini and zucchini

In appearance, zucchini and zucchini do not immediately differ, but they have key features. What is zucchini and what does it look like, as well as the better zucchini:

• First, they differ in color. Zucchini in light shades - white, yellow, light green, and zucchini in dark shades: green, black and even striped.
• Their second difference is the size of the vegetable. Zucchini grow quickly and reach a decent size. Zucchini is a small vegetable, and more often it is plucked when it reaches 15-20 cm in length.
• The next difference is, of course, taste. Cooked zucchini is more tender and soft. It can also be consumed raw, adding zucchini to salads and preparing appetizers. Zucchini, on the contrary, are denser, it is better to boil or stew them.
• The skin of zucchini can not be peeled, because it is tasty and soft. It is better to cut the peel of the zucchini, especially if it is overripe.
• During the preparation of the zucchini, the core with seeds is cleaned, as they are large and fill the entire cavity of the vegetable. Zucchini has smaller seeds that are invisible in the pulp. To collect them for the future harvest, you need to keep the fruit in the garden until it overripes, then cut and select the finished seed.

useful product

But the difference is not only in the appearance of vegetables, but also in cultivation and storage. Zucchini ripens much faster than zucchini, it needs a lot of light and heat, and under optimal temperature conditions it brings a good harvest. Zucchini is desirable to use immediately, but its relative can be stored until the next harvest.

The best varieties of culture

A huge number of varieties have been bred, all of them differ in color, shape, ripening period. Let's take a closer look at the most popular ones.

• Black handsome- a variety with long fruiting and high yields. The color of the fruit is dark green, almost black, has a glossy surface, weight can reach up to 1 kg. In the middle, it is light and dense, and the taste is delicate, which does not deteriorate even after canning.
• Nephritis- a mid-season variety that was bred a little more than 10 years ago. The fruits have a green tint with a smooth surface and weigh up to 1.2 kg. The variety has a pale cream color of the pulp, which is fibrous, but very tasty.
• Tintoretto- an early variety, which is characterized by a round shape. The color is yellow in a speck, the weight of one representative reaches up to 2 kg. It is in demand among summer residents, as it has a high yield.
• Zebra- high-yielding and very early variety. Pale green vegetable with longitudinal dark green stripes. It is well stored and transported, while not losing its presentation. Its main feature is that it is frost-resistant, actively grows and bears fruit even in cold climates.
• golden scallop- perhaps the most non-standard and not very attractive in shape, but the most dietary variety of zucchini. It has an average maturity. In appearance, it resembles a yellow pear with a tuberculate surface. The mass of the Golden Scallop reaches up to 2 kg. It is consumed both fresh and canned for the winter. Under optimal conditions, it is perfectly preserved until the next harvest.
• Banana- another unusual variety of zucchini. It received this name because of its appearance. The fruits grow golden-orange up to 25 cm long. The variety has dense, slightly yellow flesh, juicy in taste. It is also perfectly stored and transported.
• tiger cub- an early variety. Its main difference from others is its active development and growth. The coloration is striped. Zucchini of this variety are stored for a long time, while not losing their taste. They are canned, frozen, consumed with proper nutrition, because they contain a lot of potassium, fiber, phosphorus, calcium and vitamins B and C. There are only 16 kcal in 100 g of zucchini, which is 40% less than in Brussels sprouts and broccoli.

Zucchini is a delicious and healthy vegetable that can be used to prepare a variety of dishes. They are pickled, stewed, fried, stuffed, caviar, compotes, candied fruits are prepared from them, and zucchini casserole will become the queen of any table. But in order to enjoy an environmentally friendly product, you need to choose the right variety and grow it correctly on the site.

Landing features

A bed for zucchini should be chosen well-lit, and the ground is loose, sandy, with normal acidity. It is better to prepare the site in the fall, digging up the area and introducing complementary foods in the form of rotted chicken manure and superphosphate. You can also add wood ash to reduce the acidity of the soil.

Adding wood ash

You should not plant this crop after pumpkin relatives in order to avoid their common diseases. The best predecessors are beans, beans, cabbage, tomatoes.

Consider a step-by-step method of landing in the ground. First of all, before planting, you need to dig up the soil, then break the beds and level with a rake. To kill harmful microorganisms, the soil is shed with ammonium nitrate or a solution of potassium permanganate. Zucchini seeds are planted in mid-May in open ground. It is advisable to germinate the seeds before sowing, so they will take root easier and give an early harvest.

Important! Sometimes seed material needs pre-treatment. Seeds from overripe vegetables should be treated by soaking for 2 days in clean water. Then place for half an hour in a gauze cloth with a solution of potassium permanganate. Seeds from the package do not need such a procedure.

The depth of the hole is not more than 6 cm, the distance between each is at least 40 cm. They are shed and a handful of a mixture of soil, humus, and ash is added. Fertilizer is sprinkled with earth and spread 2-3 seeds per hole. After germination, weak sprouts break through so as not to slow down the growth of strong bushes.

You can also grow seedlings by planting seeds in cups with soil. Landing in open ground is carried out from the end of May to mid-July.

Since zucchini loves a lot of heat, it is better to plant them on compost heaps, in greenhouses. The main thing is to choose the right seedling date so that it does not fall into short frosts in early June.

Care

Caring for the plant consists in regular watering, feeding and cutting old leaves. Abundant watering is needed during flowering and fruit ripening, while you should not pour water on foliage and ties. This can cause sunburn and disease development.

Fertilize the plant twice. The first time complementary foods are introduced at germination, the next - a month later, using mineral or organic substances. But most of all, the plant loves the mullein solution in the composition (1:10) and nitroammophoska (20 g per 10 l of water). The resulting solutions are poured into 1.5 liters under each bush.

Given that the leaves grow quickly and there are many of them, they do not allow the soil to warm up from the sun's rays, worsen ventilation and prevent insects from pollinating flowers. Because of this, the yield is reduced, so the largest and oldest foliage must be removed, and the plant will start up new ovaries in response.
You also need to periodically loosen the earth around the base of the bush. This can be done after the third watering, because the water, being absorbed, forms a crust on the soil, which prevents oxygen from reaching the root system.

Need to loosen the ground

If zucchini squash is grown in greenhouses, then ventilation is mandatory. The hot climate in the greenhouse will not replace the sun, but will only help the development of fungal diseases. In the event of the appearance of diseases and pests, the plant is sprinkled with wood ash or sprayed with non-toxic agents: Narcissus, Zircon, Amulet. To attract insects for more intensive pollination, the bushes are sprayed with a solution of honey.

Growing and harvesting

The plant begins to bear fruit 10-14 days after flowering. You can collect vegetables when they grow 15-20 cm long and 7-8 cm thick. During this period, their stalk is juicy, and the fruits are easily cut with a knife, and you need to collect vegetables along with the stalk, this will contribute to the development of a new crop. On fertile soils, each plant can produce 10 to 15 fruits per season.

You need to harvest regularly, while not allowing the fruits to outgrow. Untimely removal slows down the emergence of new ovaries. And young fruits are much more tender in taste than overripe ones. Ripe zucchini has a hard skin and a hollow sound when tapped.

Important! You can eat not only the vegetable itself, but also its flowers, fried in vegetable oil. This is a popular dish of Mediterranean, Spanish, Mexican cuisine. They are stuffed, fried in batter, added to soups, steamed, baked.

Ripe zucchini keeps well in a dry and cool place. Under optimal conditions, they can lie for up to 6 months without losing their taste. The main thing is not to store in a room with high humidity, this will provoke the development of putrefactive bacteria. If there are no other options, then you need to remember: the fruit starts to rot from the tail, and in order to increase the shelf life, it can be covered with paraffin.

It is better to keep the fruits one by one in boxes with straw, avoiding their contact with each other, or in coniferous sawdust, which will protect the zucchini from moisture and prevent freezing.

Whatever variety of zucchini the gardener chooses, you need to carefully approach the choice of a place for planting and caring for future plants. Not a single crop is protected from diseases and pests on the site without the help of a gardener. It will be a shame if the hopes for the assigned variety are not justified. Or worse, you won't be able to save the fruit until it's ready to serve. Therefore, this mini-guide will help.

Probably, many are interested in: “What is the difference between zucchini and?”. And some may answer that nothing, because zucchini is just a variety of zucchini. But we know that there are certain differences between these vegetables, and we want you to know this too.

general characteristics

Zucchini is a precocious member of the pumpkin family, which is the closest relative of zucchini. By the way, the name of this fruit comes from the Italian "zucca", meaning "". Zucchini differ from other members of the genus in its very tender green or yellowish skin and juicy, crispy white flesh. The main difference between zucchini and zucchini is faster ripening (vegetables can be harvested 4-7 days after the appearance of the ovary). There is also a noticeable difference in the size of both fruits: zucchini is usually larger, and the ideal size for zucchini is 15 cm. Another advantage of zucchini: despite the fact that the chemical composition of all types of zucchini is very similar, this variety is absorbed by the body much easier.

It is believed that the first zucchini appeared in South America 10 thousand years ago. But in those ancient times, wild zucchini was significantly different from those that we are used to eating today. South American tribes used these ancient squashes primarily for their seeds, as their flesh was quite bitter.

In the 16th century, zucchini, thanks to the conquistadors, crossed the ocean and ended up in Europe. Researchers suggest that it was the Italians who were the first to “domesticate” this green overseas guest and learned how to cook the most incredible delicacies from it. And in the 18th century, young zucchini began to be consumed with might and main in Europe. And since the vegetable came to Russia from Italy, there is nothing strange that for many years it was called the Italian zucchini here.

Today, this vegetable is an indispensable ingredient in low-calorie diets, as it has a very low glycemic index. Due to their high content, zucchini contains practically no calories, but they are a good source of some minerals and vitamins. This product is also loved by cooks. Zucchini lends itself well to almost any cooking method.

Nutritional characteristics

Thanks to its rich nutritional profile, this variety of zucchini is very beneficial for humans and has many health benefits. Zucchini is one of the lowest calorie vegetables. 100 g contains no more than 17 kcal and none at all or. But this vegetable is an excellent source of fiber.

It is important to say that this variety of zucchini is an excellent source of antioxidant substances, such as vitamin C. It protects human cells from free radicals that oxidize DNA, causing mutations in the body. Sufficient intake of this vitamin helps maintain the health of the cells of the nervous system, promotes proper metabolism, and strengthens the immune system. 100 g of fresh vegetables contain almost 20 mg of vitamin C, which is about a quarter of the daily requirement.

Zeaxanthin and lutein are two phytonutrients from the carotenoid family (beta-carotene is a source of vitamin A). And these substances are found in sufficient quantities in zucchini. The benefit of these components is that they are indispensable for eye health. Consumption of these substances will protect against diseases that cause blindness, as well as significantly reduce the risk of developing age-related macular degeneration. 100 g of vegetable contains almost half of the recommended daily portion of these substances.

The chemical “cut” of zucchini is a combination of many minerals, one of which is manganese. The importance of this fact is that manganese is also needed by the body to protect against free radicals. In addition, this mineral promotes healthy bone development, it allows the body to produce collagen, which is necessary for effective wound healing and maintaining healthy skin, cartilage, and connective tissue. Due to the presence of potassium, the vegetable is good for the heart and maintaining healthy blood pressure. In addition, the vegetable contains iron, phosphorus, zinc and some other minerals, as well as a considerable amount of folic acid and others, A, E and K.

Nutritional value per 100 g of raw vegetables

	17 kcal
	1.21 g
	0.32 g
	3.11 g
	1 g
	25 mcg
	17.9 mg
	0.12 mg
	4.3 mcg
	0.04 mg
	0.09 mg
	0.45 mg
	0.2 mg
	0.16 mg
	24 mcg
	261 mg
	8 mg
	0.37 mg
	16 mg
	18 mg
	0.18 mg
	38 mg
	0.32 mg
	0.2 µg

Benefits for the body

There is a lot to be said about the benefits of zucchini. This vegetable is useful for weight loss and strengthening the heart, it regulates cholesterol and prevents diseases of the genitourinary system, has anti-inflammatory properties and protects against diabetes.

Favorite vegetable for the heart

This variety of zucchini is high in potassium, which helps keep blood pressure at a healthy level. In addition, zucchini is a source of folic acid, which is necessary to prevent heart attacks and strokes. A significant amount of magnesium also allows you to maintain normal blood pressure, but, in addition, prevents arrhythmia and tachycardia. In addition, zucchini contains quite a lot of the very useful polysaccharide that is part of and. This substance is also very useful for the cardiovascular system, as it lowers cholesterol in the bloodstream, has a beneficial effect on the arteries and reduces the risk of developing disease-causing inflammation.

Improves digestion

Zucchini and other types of zucchini are recommended to be included in the diet of people suffering from devirticulitis and other intestinal diseases. Studies show that this vegetable prevents inflammation in the organs of the gastrointestinal tract. Fiber-rich zucchini is useful for treating constipation and diarrhea.

Prevents gout

Gout occurs due to excess uric acid in the body and is manifested by inflammation of the joints. Zucchini is a source of anti-inflammatory carotenoids and beneficial fatty acids that help the body counteract the effects of uric acid. This vegetable reduces the overall acidity of the body, which is also an important factor in alleviating the condition in case of illness. In addition, we should not forget about the antioxidant vitamins contained in this variety of zucchini, which help the body fight against various diseases, including gout, osteoarthritis and rheumatoid arthritis.

Benefits for the eyes

The fact that zucchini contains substances from the group of carotenoids, which are extremely beneficial for vision, we have already said. But the benefits to the eyes don't end there. Slices of a fresh vegetable can get rid of puffy eyes and bags under them.

The choice of losing weight

This incredibly low-calorie product is the best advice for people on a diet. Despite the fact that zucchini contains almost no calories, they give satiety for a long time (due to the presence of fiber). In addition, the vegetable is almost 95 percent water, which is also important during a diet.

Protects against free radicals

In 2006, researchers studied how marrow seeds affect the immune system. Scientists' guesses were confirmed: zucchini seeds reduce the harmful effects of free radicals and prevent oxidative processes in the body. Scientists attribute this ability to a special type of protein found in the vegetable. And since similar proteins have been found in zucchini, the researchers have reason to believe that this variety of zucchini is also able to protect against free radicals.

Helpful for people with diabetes

All varieties of zucchini, as low calorie, low glycemic foods, are an excellent choice for people with diabetes. In addition, zucchini, according to researchers, are useful for preventing the development of diabetes. The pectin contained in the product has the ability to control blood sugar levels.

Zucchini is also beneficial in the early stages of type 2 diabetes, as it helps prevent spikes in blood levels known as hyper- and hypoglycemia.

Improves thyroid and adrenal function

In 2008, researchers from India determined that the peel of various types of squash, including zucchini, contains a high concentration of polyphenols and ascorbic acid. Then the researchers conducted another experiment, as a result of which they determined that this part of the vegetables has a positive effect on the work of the adrenal glands, the thyroid gland, and also regulates the production of insulin. And although scientists have carried out this experiment so far only on rats, they assume that a similar result will be obtained with the participation of people.

Use in traditional medicine

One of the main advantages of this vegetable is that it does not cause allergies. Therefore, it is considered useful even for the smallest children and those prone to food allergies. But the benefits for allergy sufferers don't end there. A decoction of the flowers of the plant is recommended by herbalists as a remedy for allergies.

For anemia and problems with the heart or blood vessels, traditional healers advised drinking freshly squeezed zucchini juice. But no more than 100-150 ml per day (for the first time, the portion may be even smaller), as large portions can cause indigestion. It is useful to use this vegetable as a natural medicine for men. In particular, those who are diagnosed with diseases of the prostate gland.

Raw zucchini seeds are used as an antihelminthic, and an alcoholic tincture of them is useful for calming nerves and relieving tension.

Possible dangerous properties

Zucchini is a very healthy dietary product, but it can still be harmful for some people. This type of zucchini should not be abused by people with an excess of potassium in the body or calcium deficiency (some substances contained in the vegetable impair the absorption of the mineral).

vegetable for beauty

Zucchini, like other vegetables and fruits, are rich in many nutrients that are important for maintaining healthy, beautiful skin and hair. In particular, the use of zucchini in food and the use of masks from the crushed pulp of the vegetable helps to moisturize the skin. This vegetable returns a healthy color to the skin, and helps fight the first wrinkles and age spots. In addition, regular consumption of zucchini promotes the production of collagen, without which the skin becomes flabby and wrinkled. A balanced diet is beneficial for the beauty and health of hair. And zucchini in this case will play a crucial role. This vegetable supplies vitamins to the hair, protects them from dryness, and the scalp from dandruff.

Use in cooking

Young (very small) zucchini can be added to salads raw, older ones are fried, baked, stewed, boiled, stuffed. This vegetable goes well with different types of meat, fish, asparagus,. It is good to add it to stews, soups, vegetable casseroles. As spices, it is good to add tarragon, green onions to zucchini. The younger the vegetable, the more tender it tastes. Tough-skinned zucchinis tend to already contain many hard seeds, and the quality of the flesh is inferior in flavor characteristics.

Zucchini flowers are also a delicacy. The most delicious are the flowers collected in the early morning. Before cooking, the inflorescences are carefully examined for the presence of insects, freed from the green stem and washed. Zucchini flowers are regularly used in French and Italian cuisine as a garnish or to decorate dishes.

Well, do you still think that zucchini is just a type of zucchini? We are sure not! And next time you're choosing between regular squash and zucchini in the market, you might be looking for bright green miniature vegetables with a huge list of health benefits.

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