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Zucchini Print E-mail

Characteristics:
It is true that zucchini in shape and color are not the most attractive vegetables and hardly compete with colorful peppers or fresh carrots, but in taste and nutritional value it surpasses most of the gifts of nature.
Zucchini are vegetable of Cucurbitaceae family and are a close relative of the cucumber. They are low-calorie gift of nature, rich in minerals, hence its many advantages in nutrition. Zucchini is actually an annual plant, which is unranked, with creeping stems and modified leaves, forming tendrils, and its color varies from yellow to green.
-Zucchini are relatively easy to grow and not fussy. Usually harvested 2 to 7 days after flowering and it is important not to reach a length of more than 15 cm, because it significantly alters taste qualities.
It is believed that Zucchini come from America, where initially only their seeds were used. Their spreading on the old continent is only in the 16th century when sailors carry them along with other plants. An interesting fact is that the Zucchini are grown only in botanical gardens and only later their mass cultivation started. Rooted for centuries in Mediterranean cuisine, it was the Italians who in the 18th century began to cook Zucchini in the ways that we know today.
Zucchini are very interesting vegetables - they are not rich in vitamins, but instead they have a high mineral content - especially rich in potassium, dietary fiber, phosphorus and calcium. They are also rich in vitamin C and group B vitamins.
Zucchini contain 95% water, 0.8 - 1% nitrogenous substances, nitrogen-free extract 5.75% substances 0.95% cellulose, 0.69% pentosans, 0.5% mineral salts. The nutritional value is similar to that of cucumbers. A big advantage is that they have a small amount of sugar, of which only a tiny fraction is a significant amount of sucrose and Insulin plant substances, which makes them important and valuable food for diabetics.
Mineral salts in Zucchini help the body metabolism. They contain larger amounts of phosphorous and potassium salts, calcium, magnesium, manganese, iron, copper, sulfur and chlorine, as well as trace elements molybdenum, titanium, arsenic, aluminum, lithium, zinc and others.
Zucchini are a precious gift from nature that has many benefits to the body. Besides being a regular part of many weight loss diets, Zucchini are used for diseases of the cardiovascular system, hypertensive disease, liver disease, and others. Recommended are on the menu for children and people who are recovering from illness. Those of us who have digestive problems can find serious support in the form of delicious zucchini because they are low-calorie and easily digestible.

 


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