Zucchini, a type of pumpkin, was brought to Europe in the early 16th century. For a long time it was used as an ornamental plant, but later it began to be used for food. It was then that its beneficial properties were noticed.
The benefits of zucchini
There are many recipes for zucchini dishes. Of these, there are many options for making baby purees, due to the easy absorption of this pumpkin relative and the low ability to cause allergic reactions. Most dishes are based on cooked zucchini, but even as it is, it retains most of its beneficial properties.
For example, zucchini contains a whole complex of vitamins: A, B, C, H, PP and, of course, E. The latter is especially important, because, being a vitamin of youth, it promotes the elimination of toxins, fights free radicals and maintains a fresh look. Weakened people and those with reduced immunity should also not ignore zucchini, since vitamin C and beta-carotene strengthen the body and increase resistance to colds.
The first zucchini were used as food by Italians. They tried the unripe zucchini by adding them to the salad.
The minerals that make up the vegetable marrow are also essential. Potassium, magnesium, phosphorus, sodium and iron are fundamental to health. They are able to remove excess sodium salts from the body. They perfectly support the general condition of people suffering from heart disease, hypertension and anemia.
The low coarse fiber content of the squash pulp is beneficial when used in diets suitable for people with gastric ailments. And the high content of pectin helps to eliminate cholesterol, which protects against atherosclerosis. In addition, regular consumption of zucchini in the diet leads to the elimination of bile and the normalization of the intestines.
A small amount of carbohydrates and sugar allow overweight people to consume zucchini.
Zucchini is quite watery, so it can have some diuretic effect, while removing salts, purifying the blood and lowering pressure.
Zucchini is very useful in cosmetology. Zucchini masks (essentially raw mashed potatoes) smooth out wrinkles and even out complexion. Zucchini juice is used as a lotion against skin inflammation and dryness.
The calorie content of zucchini is only 27 kcal per 100 g, the taste does not differ in brightness, which means that it can be used in combination with a variety of products that will only increase its benefits. For example, with onions when cooking squash caviar.
Is there any harm?
As such, there is no harm from zucchini. But an excess of hard seeds can have an unpleasant effect on the stomach, so it is better to cut the core of an elderly vegetable. It is also worth treating the zucchini carefully for people with low pressure.
