The fruit of zucchini is cylindrical, small in shape and smooth in surface, so it can be used to pick fresh and tender fruits of vegetables. Zucchini is deeply loved by people because of its thin skin, thick meat, juicy meat and many fillings.
Zucchini contains more nutrients such as vitamin C and glucose, especially calcium. The contents of nutrients per 100g edible part (fresh weight) of different varieties are as follows: protein 0.6-0.9g, fat 0. 1-0.2g, cellulose 0.8-0.9g, sugar 2.5-3.3g, carotene 20-40g, vitamin C 2.5-9mg and calcium 22.
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Like many fruits and vegetables with high potassium and low sodium, zucchini is also a good food choice for patients with hypertension and coronary heart disease. Every100g of zucchini contains 92mg of potassium and 5.0mg of sodium, and also contains a certain amount of trace elements such as calcium, magnesium, iron and selenium.
Cucurbitacin contains a tetracyclic triterpene compound. In vitro and animal experiments show that these substances can inhibit the proliferation of cancer cells such as breast cancer cells and gastric cancer cells. There are many ways to eat zucchini, such as cold shredded zucchini; Fried food tastes better, such as zucchini scrambled eggs and vegetables fried zucchini.
Traditional Chinese medicine believes that zucchini has the effects of relieving vexation and thirst, moistening lung and relieving cough, clearing away heat and diuresis, reducing swelling and resolving hard mass. Can be used for adjuvant treatment of polydipsia, edema, abdominal distension, sores, nephritis and ascites due to liver cirrhosis.
Can enhance immunity, and has antiviral and antitumor effects; It can promote the secretion of human insulin, effectively prevent diabetes, prevent liver and kidney diseases, and help to enhance the regeneration ability of liver and kidney cells.
Baidu encyclopedia-zucchini
People's Network-Zucchini, Water Replenishment Master