Zucchini: benefits and harm to health. Calorie content, properties, vitamins and description of the zucchini plant.

Residents of the American continent knew zucchini several thousand years ago; the plant was brought to European countries only in the 16th century. Now zucchini is one of the most common vegetables on the planet.

Composition and calorie content of the product

Zucchini contains only 24 kcal per 100 g. product. The fruit is almost 95% water, the remainder consists of carbohydrates, proteins, sugars and unique mineral salts (potassium, calcium, magnesium, phosphorus, sodium, iron and others). Also, ordinary zucchini contains a large amount of vitamins (C, A, B, PP, etc.) and microelements (molybdenum, zinc, fluorine and others).

The benefits and harms of vegetables

Photo: Zucchini

Zucchini is recommended for consumption by all groups of the population, including: elderly people, young children, patients suffering from gastrointestinal diseases, etc.

— zucchini has a mild diuretic and choleretic effect, allowing you to remove excess salt from the body; this property is invaluable for anyone who suffers from edema and high blood pressure;

— the vegetable is useful for the human nervous system (due to the presence of B vitamins);

— people suffering from overweight and/or diabetes can prepare a variety of zucchini dishes in order to reduce caloric intake and normalize sugar levels;

— for everyone who suffers from constipation, colitis and other intestinal diseases, zucchini is also recommended. This vegetable is the basis of the diet of hospitals and boarding houses dealing with digestive problems.

Zucchini does not harm the body: it is hypoallergenic, low-calorie, does not contain fat and does not accumulate harmful compounds.

How to use zucchini?

Salads, casseroles, pancakes, fried, baked, stewed dishes are prepared from the vegetable. The greatest benefit lies in young fruits; with their small size, they can be used for cooking, without first peeling and removing seeds.

You can also make an anti-allergy medicine from zucchini. To do this, take 10-12 flowers of the plant, pour half a liter of boiling water, infuse for 3 hours, this dose is divided into 5 doses, which must be consumed during the day (separate from food).

Procurement for future use

The main method of preparation is canning. The vegetable retains excellent taste in the form of various salads, stews, caviar and other dishes.