Zucchini
The botanical name of this vegetable is Cucurbita pepo var. Giromontina – an annual herbaceous plant from the Cucurbita family. It was first imported to Europe from America.
Iroquois Indian tribes have traditionally used squash for food for 10 millennia and even considered it a staple along with squash, beans and corn.
The fruits of the zucchini have an oblong shape and are green, yellow or white in color.
Nutritional value per 100 grams
• Proteins – 0.6 grams;
• Fats – 0.3 grams;
• Carbohydrates – 4.6 grams;
• Water – 93 grams ;
• Calorie content – 24 kilocalories;
Since 100 grams of raw zucchini contain only 24 kilocalories, and 88 in baked ones, they belong to the group of diet foods.
This vegetable is recommended for consumption by everyone, even people suffering from obesity.
Zucchini – useful properties
The fleshy part of zucchini is easily absorbed by the body without causing irritation to the stomach and intestines, providing a stimulating effect on the latter.
This vegetable contains vitamin C, which is essential for the formation of collagen and which has a beneficial effect on the skin.
Vitamin A, which is also a source of zucchini, is good for teeth and hair and has a good effect on vision.
Also in the composition of this vegetable, the presence of trace elements important for the body, potassium, calcium, iron, magnesium – important for the heart, muscles and liver.
Nutrient fibers in zucchini well absorb toxic substances, excess cholesterol and water and contribute to their removal from the body.
In case of obesity, the consumption of this vegetable creates a feeling of rapid satiety, thus limiting the appetite for other higher-calorie foods.
Zucchini is extremely useful for elderly people.
They activate digestive processes, improve the motor and secretory function of the stomach and intestines, have a beneficial effect on the hematopoietic process, prevent the development of atherosclerosis.
It is recommended to include them in the diet for diseases of the kidneys, liver and hypertension.
Zucchini is a diuretic for overt and hidden swelling. For this purpose, their fleshy part, seeds and flowers are most suitable.
The seeds are not baked, but dried in a hot oven and regularly taken 15-25 of them per day. The flowers that have fallen to the ground by themselves are boiled 7-9 pieces in a quantity of water equal to one cup.
Zucchini is the best food for removing excess fluids from the body.
The most useful for this purpose are those about 20-25 cm long, unripe, used with the skin, boiled for a short time without adding salt, oil or butter.
Zucchini dishes also have anti-allergic, anti-anemic and choleretic effects, stimulate intestinal peristalsis and the emptying of the gallbladder.
As an anti-allergic agent, 1/3 cup of steamed 10-12 flowers of the plant are taken 5-6 times a day between meals, which are poured with 500 ml of boiling water and the resulting mixture is left to stand for 2-3 hours.
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Zucchini dishes are useful for patients suffering from hepatitis, cholecystitis, gallstone disease, chronic colitis, hypertension, atherosclerosis, chronic nephritis and pyelonephritis.
Zucchini seeds are indicated in kidney stone disease due to the deposition of oxalates and urates and in gout and other metabolic disorders.
The calorie content of this vegetable is very close to zero, which means that it can be consumed in unlimited quantities throughout the season.
