Zucchini Nutrition

The calcium content of zucchini is quite high, and it is one of the best vegetables for calcium supplementation. It is suitable for both young and old, and it is very good to eat more of it.

squash

Also known as American pumpkin and wild rice squash, it is a variety of pumpkin , a species of the genus Cucurbitaceae, with a cylindrical fruit, small in size and smooth on the surface. The young fruit is picked for vegetable use. Zucchini is popular among people for its thin skin, thick flesh, rich juice, and can be eaten as a meat or vegetable, or as a filling.

Zucchini originated in southern North America. It was cultivated in China in the mid -19th century and is now distributed all over the world, most commonly in Europe and America. Zucchini contains a lot of nutrients such as vitamin C and glucose, especially calcium. Chinese medicine believes that zucchini has the functions of clearing heat and promoting diuresis, relieving restlessness and thirst, moistening the lungs and relieving cough, and reducing swelling and dispersing nodules. It can be used as an auxiliary treatment for edema, abdominal distension, thirst, sores, nephritis, ascites due to liver cirrhosis, etc.

effect

1. Zucchini is rich in water and can moisturize the skin.

2. Zucchini regulates human metabolism and has the effects of weight loss, anti-cancer and cancer prevention.

3. Zucchini contains an interferon inducer, which can stimulate the body to produce interferon, improve immunity, and play an anti-viral and anti-tumor role.

4. Zucchini contains more nutrients such as vitamin C and glucose, especially calcium.

5. Zucchini has the functions of clearing away heat and promoting diuresis, relieving restlessness and thirst, moistening the lungs and relieving cough, and reducing swelling and dispersing nodules.

6. It can be used as an auxiliary treatment for edema, abdominal distension, thirst, sores, nephritis, ascites due to liver cirrhosis, etc.

7. Its fruit tastes bitter and has the effects of relieving fatigue, refreshing and relieving pain.

Storage instructions

Choose zucchini with undamaged skin and place it in a cool and ventilated place indoors. Do not get it wet and do not move or bump it at will. Keep the temperature around 0℃ . This method can generally preserve the zucchini until the Spring Festival.

Cooking knowledge

1. Do not eat raw.

2. Do not overcook the food to avoid loss of nutrients.

Dietary precautions

1. It is edible for the general population.

2. People with weak spleen and stomach should eat less.

Delicious food

Red Pepper Zucchini

Ingredients: one zucchini (half a zucchini), 4-5 wood ears, one red pepper ( 1/4 a zucchini ), 1/2 teaspoon salt, 1/4 teaspoon sesame oil, 1/2 teaspoon vinegar, 2 drops of Maggi sauce .

Method: 1. Wash and cut zucchini and red pepper into shreds, and soak the fungus in cold water in advance.

2. Cut the zucchini into shreds and marinate with 1/4 teaspoon of salt for 10 minutes. Wash the fungus, blanch it in boiling water, then cut into shreds and set aside.

3. Squeeze out the water from the pickled zucchini shreds, add 1/4 teaspoon of salt and other seasonings to the pickled fungus shreds and red pepper shreds, mix well and serve. If you like chili, you can add some chili.

Zucchini Scrambled Eggs

Main ingredients: 200 grams of zucchini, 150 grams of eggs.

Seasoning: 4 grams of salt, 2 grams of MSG, 10 grams of green onion, and 30 grams of vegetable oil.

Method: 1. Beat the eggs, add salt and MSG and mix well.

2. Heat oil in a wok, put the eggs into the wok and fry until cooked.

3. Heat oil in a pan, add chopped green onion and stir-fry until fragrant, add zucchini and stir-fry, add salt to taste.

4. When the zucchini is cooked, add the eggs and stir well before serving.

Home remedies for curing diseases

Zucchini can clear away heat and promote diuresis, relieve restlessness and thirst, moisten the lungs and relieve cough. Cook the zucchini into cooked food and eat it for a long time.

Nutrients contained (per 100g)

Calories Kcal

Protein grams

Fat Grams

Carbohydrates 3.8 g​

Dietary fiber 0.6 g

Vitamin A 5 micrograms

Carotene 30 mg

Thiamine mg

Riboflavin 0.03 mg​

Niacin 0.2 mg​

Vitamin C 6 mg

Calcium mg

Phosphorus mg

Sodium mg

Magnesium mg

Iron mg

Zinc mg

Potassium 92 mg