ZUCCHINI
May 10th, 2012 → 1:30 am @ Shanti
“Vitamins and minerals in fresh food”
ZUCCHINI
Zucchini, also known as courgette are a juicy summer vegetable and come in a number of varieties and colours. Some varieties are the Golden zucchini, Tatume a large oval shape, The round ones, Costata romanesco a long narrow variety, Yellow crook-necks, which are more crunchy and there are some Middle Eastern types as well.
It is believed to have found its origin in central America and/or Mexico. The are a squash with tender skins and soft flesh. They are very low in calories, but a good source of the B vitamin group.
The zucchini may be eaten raw or just steamed a little, but not over cooked as all the goodness will be lost. It is one of those versatile vegetables and we all know them. The flowers can also be eaten, as so many other flowers from a lot of plants can. Flowers make a nice decoration on many dishes especially raw salads. My daughter sends her little 4 year old out into the vegetable garden to get salad vegetables and he always brings back a heap of flowers as well. She trained him by having him by her side when she goes out to do the same.
Vitamins:C, B6, A, B2, B9, B5, K, B1,B3.
Minerals: Manganese, Potassium, Iron, Phosphorous, Magnesium, Zinc, Calcium.
I like grated zucchini in my salad, together with carrot and of course plenty of lettuce, mushrooms, grated beetroot, some olives and a dressing of olive oil and lemon juice. A raw salad is so important and we should have one every day.
This finishes the vegetable section of “Vitamins and minerals in fresh food and shortly I will be starting on the values of nuts and seeds. Watch for them next month on the 10th of June 2012. I hope you are enjoying the journey.
