Zucchini: Benefits, Properties?
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Properties and benefits of The Zucchini Zucchini (Cucurbita pepo), also known as zucchini, are the fruit of a plant belonging to the family Cucurbitaceae, which has large yellow flowers in the shape of a chalice and flexible stem, creeping or climbing. Originating in South Asia and Central America, zucchini began to spread in Europe in the sixteenth century, and today is a major production in our country. Zucchini, depending on the variety, have an elongated, pear-shaped, round or lobed, while the color may vary from different shades of green, with or without streaks to yellow, orange or almost white.
Among the most common varieties are the zucchini: Genoa, Trieste white, long Florentine ribbed Puglia, Bari streaked, romanesche, round clear of Nice, in Italy striped, streaked Naples. The properties of zucchini Zucchini, low-calorie food (20 kcal / 100 g) made up more than 90% water, have a high digestibility, and for this reason are particularly suitable for feeding children and the elderly. Are rich in potassium (459 mg), also contain calcium (20 mg), phosphorus (90 mg), magnesium (34 mg), vitamin A, vitamin C and folic acid. They have diuretic properties, purifying, refreshing, laxative, anti-inflammatory and detoxifying.
Thanks to the presence of vitamin A, the consumption of zucchini promotes tanning, while the carotenoids present in them play an important anti-cancer activity. Thanks to their properties, finally, are considered useful for urinary inflammation, kidney failure, dyspepsia, enteritis, constipation, asthenia, heart disease and diabetes. How to store zucchini? The courgettes are very fragile and deteriorate easily, so they should be stored in the refrigerator and consumed within a few days. How to eat zucchini? Courgettes can be eaten either raw, in salads, or cooked, although cooking them you will lose some of their nutritional properties, so it is recommended to consume, if possible, even the cooking water. Courgettes are suitable to be fried, au gratin, braised, or as an ingredient for soups, pies, dumplings, meatballs and casseroles. In cosmetics, the pulp is used as an ingredient for softening and moisturizing masks.
Zucchini summer, the most "healing"
Greengrocer can now be found all year round, but especially in summer zucchini and their flowers are richer in nutrients ready to use. Courgettes, which belong to the family Cucurbitaceae (which also belong pumpkins, watermelons and cucumbers) are a mine of water and fiber essential for maintaining clean 's intestine during the hottest time of the year.
Rich in minerals and vitamins and not only ...
The zucchini is a very high percentage of mineral salts (among which potassium, iron and phosphorus) and vitamins, especially the B-group E and those that are essential to the efficiency of the nervous system and to preserve the health of the tissues. But the zucchini are primarily a source of lutein, a carotenoid that has healing effects on the eyes, that "coming summer" tired and are put to the test by the intense light of the sun, from the aggression of wind, heat and salt contained in sea water. Recent scientific research confirms that lutein is not only has an anti-atherosclerotic and anti-inflammatory, but it also protects the retina from degeneration due to aging and stress.
For all these properties zucchini bidding to be the wildcard vegetable to be eaten every day throughout August.
Do not throw the peel, is the most valuable
The most valuable and "healing" of the zucchini is the skin, which is often deleted: tender and tasty, it is an excellent source of folic acid and carotenoids (including lutein) that improve skin elasticity, promote good digestion and also help the visual function.
To consume the peel without risk, just brush the zucchini well under running water and rinse the vegetables with water and baking soda to the limit.
Recipe: Salad that nourishes the retina
The courgettes and their flowers are perfect eaten raw in salads to stock up on vitamins and antioxidants. That's a big salad very filling, diuretic and slightly laxative, therefore perfect to solve the midday meal in the summer.