It's not Eskimo ...

It's not Eskimo ...

The zucchini is a cousin of pumpkin, melons and cucumbers. Since it was born from the union of more plants, the exact origin is unknown, however it is certain, that it belongs to the squash family, and as such it was brought to Europe from America with Spanish and Portuguese settlers in the 16th century.

Although it has been quite of time on the shelves in the supermarkets, we tend to underestimate it’s preparation. It is good to know if you want to peel it or remove its seeds, you are just wasting your time. Zucchini is entirely edible fruit. Because of its low caloric content (100 g in is 15 kcal) it is perfect diet food, it contains numerous minerals (manganese, calcium, magnesium, potassium, copper, phosphorus, zinc), vitamins (A, B1, 2, 6, 9, C) which may be useful to anyone because of beta-carotene. Not to mention it is also full of dietary fiber and folic acid.

If you plan to place zucchini dish on the table, it is advisable to purchase it fresh, because it is not tolerating the long stay in the fridge. The “fresher the better” saying is particularly true for zucchini. Possibilities for culinary use are endless like, patties, soups, stews, fried cake, filled or butter & breaded. If you desire a bit of novelty, you can experiment with the flower as well.

Consumption of it, has a mild laxative, anti-inflammatory and blood cleansing effect on the body. It protects the blood vessel wall, reduces asthma, osteoarthritis and rheumatoid inflammation risk and the risk of prostate problems.

It is an excellent base ingredient for a refreshing smoothie. 🙂

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