It has a similar shape to a ridged cucumber, though a few cultivars are available that produce round or bottle-shaped fruit. Unlike the cucumber it is usually served cooked, often steamed or grilled. Its flower can be eaten fried or stuffed. Culinarily, zucchini is considered to be a vegetable. However, biologically, the zucchini is a fruit, being the swollen ovary of the zucchini flower. Zucchini are traditionally picked when very immature, seldom over 8in/20cm in length. Mature zucchini can be as much as three feet long, but are often fibrous and not appetizing to eat.
Zucchini Nutrition Facts: Calories, Carbs, and Health BenefitsTweet
Zucchini is 94.79% water, 3.11% carbohydrates, 1.21% protein, 1% dietary fiber, 0.58% ash and 0.32% fat. One medium zucchini supplies you with 6.096 grams of carbohydrates, which is 4.69 percent of the minimum of 130 grams of carbohydrates you should have daily, according to the Institute of Medicine (US). That same it has an energy value of 70 kJ (17 Calories) in a 100 g (3.5 Oz) amount and is an important source of Vitamin C (ascorbic acid) (23.87% of the Daily Value). So if your diet contains zucchini, it helps your body to absorb iron from food and defend itself more naturally since vitamin C is an antioxidant, reduce probability of heart disease by fighting cholesterol, improve the efficiency of lymphocytes (or white blood cells) to heal wounds and it is effective against gout (a type of arthritis) attacks by reducing blood uric acid levels, dementia since vitamin C impacts memory positively and the occurrence of cancer. It contains low amount of minerals.