Nutritional value of zucchini

April 12, 2023
Zucchini with thin skin, thick flesh, juicy, tasty by the public's favorite, it not only has a good weight loss and slimming effect, but also good anti-disease effect, beneficial to human health. Here to see the nutritional value and effectiveness of zucchini.

Nutritional composition of zucchini

Fresh zucchini is light green, can provide the body with a large amount of phosphorus, iron, vitamin A and vitamin C. In addition, zucchini is also rich in glucose, carbohydrates, minerals, large amounts of water, citrulline, adenine, fenugreek alkaloids and other substances. Zucchini low calorie, in addition to supplementing the body's needs of various nutrients, but also to make the skin more hydrated and lustrous, suitable for people with dull yellow skin.

Prevent constipation

Zucchini is rich in fiber, has excellent detoxification effect, often eat zucchini can promote gastrointestinal motility, accelerate the body's metabolism, play a role in the prevention and treatment of constipation.

Improve the body's immunity

Zucchini contains anti-interferon inducer, can help the body to improve immunity, regulate metabolism, with weight loss, anti-virus effect.

Zucchini's therapeutic benefits

Zucchini itself is rich in nutrients, often eat zucchini can assist in the treatment of some diseases, edema and bloating, sores, nephritis, liver cirrhosis, liver ascites and other diseases of people can usually eat more zucchini.

Prevention of diabetes and liver and kidney disease

Eating zucchini can promote the body's insulin secretion, effective prevention of diabetes; also helps to enhance the regenerative capacity of liver and kidney cells, to prevent liver and kidney disease.

Zucchini eating contraindications

Zucchini is suitable for diabetics, liver disease patients and kidney disease patients, it should be noted that zucchini should not be eaten raw, the spleen and stomach cold people to eat less; zucchini in cooking should not be cooked too bad, that easily lead to nutrient deficiencies.

Zucchini recipe

Ingredients: zucchini, amaranth, salt, soy sauce, balsamic vinegar, sesame oil, pepper, monosodium glutamate, gluten Directions: Peel and thinly slice fresh zucchini, boil water, put the sliced zucchini, amaranth and gluten into the pot, then boil the water and add MSG, salt, sesame oil, soy sauce, balsamic vinegar and pepper. Efficacy: Zucchini gluten soup has soft and juicy gluten, zucchini fragrance, summer consumption has a very good effect of reducing heat and detoxification.
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