This vegetable improves brain function and concentration, calms and strengthens the nerves, improves your digestive system and helps during detoxification.
Because of its wide use in cooking, excellent taste, low calories and a favorable impact on the health, zucchini becomes a favorite dish of many cuisines. They are best vegetables when our bodies need vitamins and our brain needs power. Zucchinis are mandatory ingredient of Mediterranean cuisine. Originating from West India and Mexico. This vegetable has low caloric value – 100 grams of zucchini has just 11 calories. This juicy vegetable is ideal for consuming throughout the year because it contains high percentage of water – 93%.
Why should we eat zucchini?
They contain lots of vitamins, minerals, they are especially rich in vitamin C, potassium, calcium, phosphorus and selenium. Zucchini’s rind contains large amounts of magnesium and carotenoids. In addition, zucchini activate cell metabolism, supplying valuable nutrients and make us slim. Important are the bitter substances because they encourage bowel movement, strengthen the liver and help during detoxification. Consumption improves the functioning of the brain and concentration and you will handle stress much better. Antioxidants, vitamin C, beta-carotene and folic acid in this vegetable reduce the level of blood cholesterol. Consuming zucchini strengthens muscles and heart and can be constipation. They excess water and every harmful substance from the body. So it is very important to consume with meat and fish.
Despite the high nutritional value, zucchini belongs to the group of foods that contains oxalate, salt of oxalic acid, which can cause health problems to people who suffer from kidney and bladder malfunctioning. These people should avoid consuming this vegetable.
There are many ways you can prepare zucchini. You can boil them, fry them, cook, fill with different sauces and nuts or prepare them as a tasty salad with other vegetables. They are best combined with vegetables of intense flavors, such as tomatoes, eggplants, onions and peppers.