Nutritional value and benefits of zucchini

Zucchini is an indispensable vegetable on our table. Let’s learn about its nutrition and benefits.

Nutritional value of zucchini

Zucchini contains a lot of nutrients such as vitamin C and glucose, especially calcium. The nutrient content of each 100g edible part (fresh weight) of different varieties is as follows: protein 0.6-0.9g, fat 0.1-0.2g, cellulose 0.8-0.9g, sugar 2.5-3.3g, carotene 20-40 micrograms, vitamin C 2.5-9 mg, calcium 22-29 mg.

Zucchini Benefits

Traditional Chinese medicine believes that zucchini has the functions of clearing away heat and promoting diuresis, relieving restlessness and quenching thirst, moistening the lungs and relieving cough, and reducing swelling and dispersing lumps. It can be used as an auxiliary treatment for edema, abdominal distension, thirst, sores, nephritis, ascites caused by liver cirrhosis, etc. Zucchini contains an inducer of interferon, which can stimulate the body to produce interferon, improve immunity, and play an anti-viral and anti-tumor role. Zucchini is rich in water and has the effect of moisturizing the skin.

Suitable for

It is edible for most people.

Applicable amount

82 grams each time.

Kind tips

It should not be eaten raw, and should not be overcooked to avoid nutritional loss. People with weak spleen and stomach should eat less.