Helath Benefits of Zucchini And Its Side Effects

Zucchini is a summer squash vegetable which can grow upto nearly a meter in length. It may be dark or light green in colour and its hybrid, the golden zucchini has a yellow-orange colour. Botanically zucchinis are fruits but are treated as vegetables and used in savoury dishes. The zucchini flower may also be used while cooking. It has a smooth skin with crunchy flesh containing high amounts of moisture.

Zucchini has an extremely low-calorie content, only 17 calories per 100gm. It is an excellent source of potassium and has a high antioxidant value. It is rich in vitamin A. Zucchini contains moderate levels of thiamin, pyridoxine, riboflavin and minerals like iron, manganese, phosphorus, and zinc.

Mentioned below are the best health benefits of eating Zucchini. This vegetable is easily availble in your local market. You can eat Zucchini which are helpful in kidney and gerd problems. It is also good for pregnent women and diabetes patient also consume this vegetable.

It is a highly versatile food that can suit many recipes. Mix it into soups, salads, or frittatas, serve it as a side dish with meat dishes, or make “zucchini fries,” served with an onion dip as an appetizer. Zucchini “noodles” can be made using a vegetable peeler.

Zucchini might cause digestive issues in people suffering from Irritable Bowel Syndrome (IBS). Bitter zucchini might also cause stomach cramps or diarrhea. Zucchini might cause allergies in individuals like nausea and pruritus (severe skin itching).

Since zucchini is a very good source of beta-carotene large doses of it might be inadvisable for pregnant and lactating women, people who smoke and individuals who have undergone angioplasty.

Zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called 'zucchini' were developed in northern Italy in the second half of the 19th century, many generations after the introduction of cucurbits from the Americas in the early 16th century.