Squash

Currently, zucchini is well known and widespread in our country. However, few people know that the birthplace of zucchini is America, where only the seeds of this plant were eaten. In Europe, zucchini appeared in the 16th century and was considered an exotic plant, suitable only for growing in botanical gardens. In our usual form, zucchini began to be used by Italians in the 18th century.

Courgette fruits have an elongated oblong shape, their color is diverse - white, yellow and green. The most popular and common zucchini variety in Europe is zucchini. The color of its fruits can range from pale green to dark green.

As a rule, courgettes are consumed after heat treatment. Almost everything is done with them: they are fried, stewed, added to salads, stuffed, marinated, used as a side dish for fish and meat dishes. Surprisingly, courgettes are used even to make compotes. Combined with cherry plum, courgettes acquire a unique, tender taste of pineapples.

The most delicious are considered small underaged squash about 20-25 cm long, which are consumed along with the peel. But still, the youngest courgettes, which are used raw, have the most valuable nutritional qualities. When the squash is fully ripe, it is worth eating them only after processing.

The benefits of courgette

Zucchini is an exceptional vegetable in its usefulness, it is easily absorbed and has a favorable effect on the digestive system and on the health of the skin. The benefits of zucchini are reflected in various areas. Squash seeds are actively used in modern cosmetology as a component of creams that affect the work of sebaceous glands. Traditional medicine recommends using a squash flower decoction to treat skin diseases.

The useful properties of zucchini can be compared to cucumbers and green leaf salad. Zucchini contains a large amount of mineral salts, which are unusually important for maintaining correct metabolism in the body. It includes salts of phosphorus, potassium, calcium and magnesium, as well as a certain amount of salts of iron, sodium, sulfur. The presence of vitamin C, carotene, vitamins B1, B2 and nicotinic acid in zucchini also characterizes this vegetable exclusively from a positive side for human health and demonstrates the undoubted benefit of zucchini.

Eating zucchini does not irritate the stomach and intestines, so they are good for people who have problems with the functioning of the gastrointestinal tract, as well as for people with diabetes. Courgettes have a beneficial effect on blood renewal, block the development of atherosclerosis. Courgettes are recommended for hypertension and for liver disease. In addition, courgette juice has a calming effect on the nervous system.

And it is also very important and pleasant that zucchini is one of the most common and popular dietary products: after all, it has a record low calorie content. The calorie content of zucchini is only 24 kcal per 100 gr.

Damage to courgette

The main harm of zucchini lies in the content of a large amount of potassium in it, so zucchini is not recommended for use in people with kidney diseases, the withdrawal of this substance from the body is disturbed. Raw squash is contraindicated in peptic ulcers and gastritis.