benefits of zucchinis

Benefits of Zucchinis

51. Promotes Men s Health
Many researchers have taken extracts from this squash to conduct certain studies and concluded that this fruit has certain properties that effectively treat an ailment in men called BPH or
52. Keeps You Disease Free
Your overall health will surely improve if you consume zucchini regularly. It helps you prevent all kinds of diseases in a general sense. Studies have already declared that fiber rich foods help to alleviate cancer conditions by washing away the cancer causing toxins from cells in the colon. The vitamin C, folate and beta carotene content in zucchini helps to protect these cells from the harmful chemicals that can lead to colon cancer. Beta carotene and vitamin C also have anti inflammatory properties, thereby naturally curing ailments like osteoarthritis, asthma, and rheumatoid arthritis, where swelling is immensely painful. The copper percentage in zucchini also helps in reducing the aching symptoms of rheumatoid arthritis.
53. Tips for Buying Zucchini
When you buy zucchini, ensure that it s young and sweet in taste. The zucchini squash that has flowers attached are the real fresh and juicy examples. Also, check if the one you are buying is sleek, smooth and firm and has bright colored skin. It is always advisable to store zucchini in perforated plastic bags inside a refrigerator drawer. Try not to keep zucchini fruit stored for more than 3 days, since they can get damaged in overly cold temperatures. If damaged, you will notice hollow pits in the skin surface of the fruit after you take it out of the refrigerator.
54. How to Cook Zucchini
95% of zucchini is water, so when it s cooked, water will ooze out. Therefore, you need to salt the zucchinis first and then allow the excess water to get drained out before the preparation is done. While you are eating this fruit, do not remove the skin because it comprises the important nutrient beta carotene, the vitamin component acting as an antioxidant thereby protecting cells from oxidation damage. The edible flowers of zucchini are often used in French and Italian cooking. One of the easiest ways of having zucchini is by sprinkling grated zucchini or other varieties of summer squash on salads and sandwiches. You can also add zucchini to your favorite bread recipe; thereby reducing the amount of liquid in the recipe, since the zucchini is compensating for moisture in a different way.
55. It s ultra low in calories
Zucchini makes the perfect light side dish for a heavy meal: One cup of sliced zucchini has about 19 calories. That s 40 to 50 percent lower than the same serving size for other low cal green veggies like broccoli and Brussels sprouts. And because it s so versatile, you can enjoy this low calorie food in so many different recipes, from baked fries to pesto roll ups. Of course, you can always grill zucchini with herbs for some savory flavor, too.
56. You can eat the blossoms
Even though zucchini is served as a vegetable, it s technically a fruit because it comes from a flower: It grows from a golden blossom that blooms under the leaves. Grocery stores don t always sell the blooms, but you can find them at farmers markets. And these beauties aren t just for looking at you can eat them, too. The most popular way to prepare them is fried or stuffed, but our friends at Sunset magazine have a unique salad recipe to try. Check out Squash Blossom, Avocado and Butter Lettuce Salad.
57. It may be good for your heart
Zucchini has a good amount of potassium: 295 milligrams per cup, or 8 percent of your recommended daily value. According to the American Heart Association, potassium can help control blood pressure because it lessens the harmful effects of salt on your body. Studies suggest that boosting your potassium intake (while also curbing sodium) can slash your stroke risk and may also lower your odds of developing heart disease. Zucchini is also high in the antioxidant vitamin C, which may help the lining of your blood cells function better, lowering blood pressure and protecting against clogged arteries. One cup of sliced zucchini has 20 milligrams, or about 33 percent of your daily value.
58. You can substitute it for pasta
Sure, you can add zucchini to your spaghetti recipes, but you can also use it in place of noodles altogether. So called zoodles are a great pasta alternative, and they re easy to make with the help of some kitchen gadgets. With a mandolin or a spiral slicer, you secure the zucchini on prongs and push the veggie toward the blades. A smaller and less expensive option is a julienne peeler, which has a serrated blade to create thin strips.
59. It s not always green
You may be used to seeing a vegetable that s green and speckled, but there s a yellow variety of zucchini, and it s easy to confuse with yellow squash, a different type. The easiest way to tell the difference is to look at the shape. Yellow squash usually has a tapered neck, either crooked or straight, whereas zucchini of any color looks like a cylinder from end to end. Though not much is known about the difference between the varieties, some say golden zucchini has a sweeter flavor than the green kind. Because it retains its color after cooking, it also makes a sunny addition to any dish.
60. It has an international pedigree
Italians are thought to have bred modern zucchini from the squash they picked up in colonial America zucca is actually the Italian word for squash. That s why you ll see zucchini referred to as Italian squash in some recipes. Still, summer squash has been around for quite some time. The crop dates back to 5500 B.C.E. where it was integral in the diets of people living in Central America and South America, according to the University of Arizona Cooperative Extension. (And if you re in Europe, it may appear on menus as courgette .)