Similar in shape to a ridged cucumber, Zucchini is a fruit originating from the Americas and were first introduced to Europeans in the late 1900s. Also known as courgette in New Zealand, the fruit is a summer squash and can either be yellow, green or light green in color. The Zucchini is most often used as a vegetable in cooking as an accompaniment or in many different dishes such as fritters, casseroles, tacos, ratatouille and even muffins. Let’s discover the health benefits of Zucchini.
The zucchini is perhaps less known for its nutritional value of which it certainly has plenty of: low in calories (one medium-sized zucchini has just 25 calories) or approximately 15 food calories per 100 g, and large amounts of folate, potassium, manganese and vitamin A.
By incorporating zucchini into your balanced diet, you will reap many health benefits including protection against colon cancer as well as preventing heart disease and related symptoms such as high cholesterol.
When eating zucchini, you should also avoid discarding the rind because it contains the nutrient beta-carotene, a vitamin that acts as an antioxidant thus protecting cells against oxidation damage.
Zucchini is great for cooking because they are available all year round. Avoid ones with bruises or broken skin when picking your zucchini.