Store freshly picked,
unwashed zucchini in a plastic bag in the
refrigerator for up to one week. The bag should be perforated or loosely tied,
not sealed tightly. Do not cut the zucchini until you are ready to use it or freeze it.
To freeze, slice zucchini into rounds, blanch for two
minutes, plunge into cold water, drain, and seal in airtight containers or
baggies. Frozen zucchini can be kept for
ten to twelve months.
Nutritional value:
As an outstanding source of manganese and vitamin C,
zucchini is the best source of dietary fiber that will keep your body in the
best shape for the long run. It also contains vitamin A, magnesium, folate,
potassium, copper, and phosphorus . This summer squash also has a high
content of omega-3 fatty acids, zinc, niacin, and protein. Moreover, vitamin
B1, vitamin B6, vitamin B2, and calcium in zucchini assure optimal health.
Zucchini is probably the best example of squash that has such a rich array of
nutrients, including sugar, carbohydrates, soluble and insoluble fiber, sodium,
minerals, amino acids and more. The folate ingredient of zucchini is highly
commendable for pregnant women as well.
Zucchini is extremely low in calories, but it gives you the
feeling of being full. Therefore, zucchini is a great way to satisfy your
appetite without grabbing calories and starting a crash diet plan. Apart from
the low calorie count, zucchini has a high water content and is rich in fiber.
Hence, when you eat zucchini, your stomach is not empty, thereby making
zucchini recipes perfect if you are on diet.
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