❶ Zucchini: Composition, Useful And Medicinal Properties

Zucchini is a plant of the pumpkin family. Brought to Europe from the New World, it was grown for almost two centuries exclusively for decorative purposes, but since the eighteenth century it has become one of the most popular among gardeners in many countries. Location: Location:

Firstly, because of its taste and high yield. Zucchini dishes can decorate any table - both everyday and festive.

Secondly, because it is a very useful plant. Zucchini (especially young ones) are rich in B vitamins, trace elements - first of all, potassium, iron, magnesium and calcium. In addition, zucchini pulp contains a lot of pectins, carotene, ascorbic acid (vitamin C).

Thirdly, zucchini is one of the lowest calorie foods. 100 grams of zucchini contains only about 20 kilocalories, making them great for a diet. In addition, which is important, they are very easily absorbed by the body, well stored, practically without losing their useful qualities.

Zucchini are used not only for purely culinary purposes, but also for medicinal purposes. Due to their composition, they contribute to the rapid elimination of "excess" fluid and salt from the body. Nutritionists recommend to include dishes from zucchini in the diet for various diseases of the gastrointestinal tract, heart, liver. Excretion of salts from the body has a beneficial effect on human joints, and helps to treat arthritis. And the ability of zucchini to remove excess fluid from the body makes them an indispensable remedy for impaired renal function. Zucchini is also great for normalizing and cleansing the intestines. They are also used for medical and cosmetic purposes: their grated pulp serves as an anti-cellulite agent, for whitening and rejuvenating the skin … As you can see, few plants can boast such a set of useful properties!

It must be remembered that the most useful are relatively small, not yet ripe, zucchini, 20-25 centimeters long. In order to preserve their healing properties as much as possible, heat treatment of zucchini should be minimized.