Zucchini: Properties, Benefits, Side-effects?


Zucchini: Properties, Benefits, Side-effects?
Squash: l 'summer vegetable coloring
Summer is coming and our boards are colored fruits and vegetables tastes and nutritional properties disparate. Among the most, without a doubt the infamous zucchini, also called Cucurbita pepo, which belongs to the plant family Cucurbitaceae, the same as cucumbers, watermelons, melons and squash. Native to Central and South America and South Asia, this vegetable with a thousand benefits, began to spread in our European countries around the sixteenth century, and then be borrowed from all continents and be commonly used for the preparation of a thousand dishes .

Like all cucurbitacce from tropical countries, zucchini love the temperate climate and is reluctant to sudden cold. The time of year when you pick it up and eat it in the spring, but thanks to greenhouses that mimic their ideal environment for survival, it can be found until autumn and winter.

There are different types of zucchini, three of the most well-known:

zucchini long: the most widespread and readily available on our benches market. Dark green or in the variant with lighter streaks. Typical of this family notes, "Striata of Italy" "Marrow of Milan," pale green, "Courgette Genovese", stretched with bulging ends, "Cocuzzella of Naples" dark green with lighter streaks;
Round zucchini is the most used in the kitchen for recipes with fillings. Its fruit is spherical typical of the "Tonda di Piacenza" very dark, "Tonda Nice", clearer and flattened at the ends and "Tonda di Firenze".
Then there are the zucchini "atypical", which do not show the shapes and colors of the most common, including "zucchini-old" or "sechio" pear-shaped, green or ivory. Belonging to the family of so-called "zucchini eccentric", comes the "Crooknet" with yellow skin and a rather strange shape, the gooseneck.
food properties
The courgettes have many beneficial properties for the body. They are great sources of potassium (which regulates the amount of fluid in the body), vitamin A (through which it promotes tanning and fights aging), vitamin C, carotenoids, such as lutein and zeaxanthin, in vitamin E (which protects against free radicals) and folic acid, which exerts an effective digestive action. Among the therapeutic properties of zucchini stand the laxative and anti-inflammatory, detoxifying and diuretic also - contain 95% water - are also very useful to combat urinary tract inflammation, impaired kidney dysfunction in the gut such as diarrhea and constipation.

The reduced their calorie intake, only 18 kcal per 100 g, means that are used in weight-loss diets: are low in salt, no fat, very few carbs (only 2 grams per 100 grams of product) and protein (about 20 grams per 100 g of product).

Eating zucchini does not mean get benefits only for the body but also the mind take advantage of it: to promote sleep, relax the mind and can give great support in cases of general malaise and fatigue.

Did you know ...
When buying a fresh zucchini looks pretty hard to the touch, with the skin taut and firm without any recess, to view bright and vivid. Those small and thin with a slight fuzz on the skin are synonymous with young zucchini and sometimes are preferable to those big and swollen. To recognize a zucchini cultured for a short time, just stopping on the flower that needs to be bloated, live, attached to the stem and without any type of wrinkle. Once you buy can be stored in the refrigerator for 5 to 7 days, as long as placed in the bottom drawer where you keep fresh vegetables.

Another little curiosity: do not panic if sighted around the zucchini bees, these insects are in love with the flowers of zucchini so their presence encourages more pollination!

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asked Jul 3, 2014 by Lancomega Level (10,245 points)