The zucchini season has begun, so you it’s time you enjoy the benefits of this delicious vegetable. Besides being an excellent source of potassium and manganese, zucchini is rich in vitamins B1, B6 and C. In addition, it contains important nutrients like phosphorus, copper, magnesium, folic acid, zinc, iron, calcium, vitamins A And K.
Here are some of the benefits of including zucchini in your summer diet:
Due to its antioxidant content, zucchini helps reconstruct nerve cells. The high content of carotenoids (lutein) turns the zucchini into a perfect remedy for sight problems. It also has excellent anti-aging properties, and it can improve memory and reduce infectious processes.
Because it is rich in quality fiber, potassium and water, zucchini also stimulates digestion. Nutritionist Eric Favre recommends zucchini juice to treat constipation and diarrhea.
Zucchini is ideal for overweight persons and those who suffer from diabetes.
100 grams of zucchini contain only 15 calories, so this vegetable can be included in any slimming diet. Zucchini is rich in water and fiber, so it fill the stomach quickly and keeps hunger at bay.
Due to its high magnesium and potassium content, zucchini is indicated in the treatment of cardiovascular illnesses. By its iron content it increases the level of oxygen in the blood, and as a result the body can bear more pressure.
Zucchini also eliminates excess body fluid, and its antioxidants help fight aging.
According to some studies, zucchini extract could have beneficial properties on prostate disorders, especially in the prevention or amelioration of benign prostatic hypertrophy.
Zucchini reduces the risk of colon cancer. Being rich in fiber, zucchini helps maintain a healthy intestinal transit, and vitamin C, folate and beta-carotene protect cells from the action of free radicals and prevent inflammation in the body.
Below is a simple zucchini recipe, which can be served as a light dinner.
- 1-2 tomatoes
- 200-250 g zucchini
- 1 bell pepper
- 20 g cream
- 1.5 tablespoons milk
- 1 egg
- 25-30 g hard cheese
- Salt, pepper or other seasonings depending on taste
– Cut zucchini into approximately 0.5 cm thick slices
– Clean the pepper
– Slice the tomatoes and peppers
– Place the sliced vegetables into a baking bowl
– Sprinkle the spices on top, and then add the cream
– Separately, whisk the egg with the milk
– Sprinkle the vegetables with shredded cheese and then pour over the egg mixture
– Place the bowl into the oven preheated to 180 degrees and bake for 30-35 minutes
– Served hot with cream or with your favorite sauce