We are all waiting for the summer and the first vegetables. But are all vegetables useful, who can eat them in large quantities, and who should limit the rate. And whether the well-known and loved by many zucchini benefits, we will try to sort it out further.
How zucchini differs from zucchini
In fact, zucchini - one of the varieties of zucchini. This European variety has a cylindrical, more elegant shape and a light green or dark green color. The flesh of this vegetable is light, with a faint greenish tinge.
This vegetable crop came to us from America, and more precisely from Mexico, where only its seeds were originally used. In Europe, zucchini turned out to be at the end of the 16th century; at first it was grown in botanical gardens as a wonder. They began to eat food in Italy. And then began the mass distribution of this vegetable in cooking. 
Today, the fruits of this culture have become so popular that without them it is difficult to imagine our kitchen.
Zucchini and zucchini are almost identical in their chemical composition, the only thing that distinguishes them is that the substances contained in zucchini are absorbed faster and better by the body.
Did you know? Translated from Italian zucchini (zucchini) means "small pumpkin". Hence the vegetable has a second name - Italian zucchini.
The rich: calories, vitamins and minerals
All the attractiveness of the Italian zucchini is in a wide vitamin-mineral complex and a huge number of useful properties:
- Cellulose. Normalizes digestion and is an excellent means of preventing constipation, discomfort and various disorders in the digestive system.
- Zucchini have low calorie. This vegetable is included in many dietary menus. If your goal is to get rid of excess weight and cholesterol, then the fruits of this culture should be given close attention.
- Organic Molecules. They help to cleanse the body of toxins and slags in a natural way, improving overall well-being.
- Folic acid. Irreplaceable substance for pregnant women and the feeding women. In the mother's body, this acid takes care of the fetus, contributes to its normal development and prevents anemia.
Folic acid also contains rosemary, ramson, shallots, chives, zizifus, white currant, carrots, cilantro, sea buckthorn, sorghum, champignons.
No matter how strange it may seem, 95% of water is in this strong vegetable. By nutritional value 100 g of zucchini can be represented as follows:- calorie - 23 kcal;
- proteins - 1.21 g;
- vegetable fiber - 1 g;
- carbohydrates - 3.11 g;
- fat - 0.32 g
Pumpkin, eggplant, plum, kumquat, beans, beet, radish, squash, hibiscus, calendula, pear, snyt, yucca, pak choi contribute to lower cholesterol.
This vegetable is rich in such minerals, electrolytes and vitamins:- Vitamin B9 (folic acid) - 25 µg;
- Vitamin B3 (nicotinic acid) - 0.451 mg;
- Vitamin B5 (Pantothenate) - 0.204 mg;
- Vitamin B6 (pyridoxine) - 0.163 mg;
- vitamin B2 (riboflavin) - 94 mcg;
- Vitamin B1 (thiamine, aneurin) - 0.045 mg;
- vitamin A (retinol) - 60 mcg;
- vitamin C (ascorbic acid) - 17.9 mg;
- Vitamin E (tocopherol) - 0.12 mg;
- vitamin K (phylloquinone) - 4.3 mcg;
- phosphorus - 38 mg;
- selenium - 0.2 µg;
- sodium - 8 mg;
- calcium - 16 mg;
- magnesium - 18 mg;
- potassium - 261 mg;
- iron - 0.37 mg;
- manganese - 0.177 mg;
- Zinc - 0.32 mg.
What zucchini is useful for the body
Italian zucchini will serve well as a medicinal product. From its colors, for example, prepare infusions and decoctions that help reduce allergic reactions.
For immunity
Unfortunately, the most useful property of the Italian zucchini is seasonal. In the autumn-winter period, the risk of infection with all sorts of viral and infectious diseases increases. Just at this time, the use of Italian zucchini becomes relevant.
And it helps thanks to ascorbic acid, which is simply indispensable in the fight against such diseases. In addition, vitamin C reduces the symptoms of asthma and arthritis, prevents disorders in the cardiovascular system.
Immunity is increased by safflower, horseradish, garlic, savory, apples, fir, black walnut, aloe, oregano, almonds, white silverweed, Chinese lemongrass, mint, basil, lemon balm.
For the digestive system
Under the glossy peel of zucchini, there is a mass of beneficial elements that have a positive effect on the digestive system. If you regularly use this vegetable, then there will be no problems with the digestive process.
All this is due to fiber, which is contained in sufficient quantity in the skin and heals the intestines. 
Important! In case of violation of the digestive system, it is recommended to add products with uninterrupted dietary fiber to the diet. Such a diet is a good preventive measure against colon cancer.
For sight
Zucchini is also useful for the eyes, because it contains powerful phytonutrients (phytonutrients) - lutein and zeaxanthin (yellow pigment), which have a good effect on vision and help prevent ophthalmic problems associated with age-related changes.
For weight loss
Due to the presence of sodium in this vegetable, consuming it, a person normalizes the water balance in the body and gets rid of a deprived amount of fluid.
In addition, the positive impact of this vegetable on the gastrointestinal tract has attracted the attention of nutritionists, now it is among the ten most effective products for weight loss. Italian zucchini allows a person to take control of their weight and cholesterol levels.
Due to the low calorie content, high water content and lack of fat, Italian zucchini saves from overeating and gets high value in the dietary plan. 
Important! Especially helpful are steamed zucchini.To lose weight, it is recommended to use Italian zucchini daily, adding it to salads, preparing mashed potatoes, casseroles and stews.
For men's health
Various studies in the field of cancer claim that the nutrients of the Italian zucchini significantly reduce the manifestations of benign prostatic hyperplasia (adenoma).
Since this is the main male gland is located near the bladder, and with an increase delivers unpleasant sensations during urination and sexual intercourse. Zucchini in combination with grains and legumes have a positive effect on the work of the prostate.
Did you know? The biggest squash weighing 56.24 kg was raised in 1989 by Bernard Lavery (Great Britain).
Use in cooking: how to cook and what is combined
In our territory zucchini grows from early spring and almost to frosts. In cooking, it is better to use soft young fruits weighing up to 300 g and up to 25 cm long.
This vegetable is baked, fried, boiled, salted, pickled and canned. You can add them to any dishes: salads, vegetable smoothies, mashed potatoes, soups, stews, and even make jam from them.
In addition, zucchini - a great side dish that helps the body perceive more heavy protein foods.
Cooks assure that such a magnificent and simple dish like zucchini, stuffed with meat and rice will not leave anyone indifferent. In this case, the fruits are not stuffed with stuffing, but are cut into thin plates and twisted according to the roll principle. You can instead of minced meat and rice to use cheese with ham or chicken with mushrooms.
A special attitude to the Italian zucchini in the Mediterranean cuisine, where no dish can do without it.
Fans of zucchini advise: if you marinate zucchini in lime juice mixed with olive oil before frying, their taste will become more saturated.
Unlike zucchini, zucchini can be eaten raw by adding salt, pepper or with dip (for dipping) sauces.
Cooking this vegetable is not long - when boiling no more than a minute. Although it is better to cook them for a couple or fry. Many wonder if you need to peel zucchini. In fact, it does not matter. You can cook directly in the peel, and you can clean before cooking - as you like.
The Italian zucchini in batter has a good taste. At the same time, it is perfectly combined with parmesan and spicy herbs, with butter and salt (not fine).
Zucchini dishes can be a decent snack on a festive table. For example, fried or cooked rolls with soft cheese or with cottage cheese and herbs will not leave guests indifferent.
Use in traditional medicine and cosmetology
I found the use of zucchini not only in cooking. For example, the seeds of this zucchini are successfully used in cosmetology. Many cosmetic companies add them to drugs that regulate the sebaceous glands.
Since zucchini has a great moisturizing effect, it can be used in various masks for both face and hair. Flesh improves skin color, rejuvenates, normalizes blood microcirculation, protects skin from ultraviolet radiation.
- The simplest and most common mask: grate raw zucchini on a fine grater and squeeze a little. Apply the resulting slurry on the face, after cleaning it. Cover the mask with gauze and keep in this way for 20-30 minutes, then wash your face with cool running water.
- You can use zucchini juice to get rid of a problem like bags and swelling under the eyes. To do this, fresh juice squeezes the skin around the eyes.
- When the appearance of gray hair is recommended to use hair masks on the basis of zucchini juice. The composition should be thoroughly rubbed into the head, then rinsed with warm water. This mask will strengthen the hair structure, feed the roots, give a healthy look and improve the overall condition of the hair.
Traditional medicine is also not paid attention to the Italian zucchini. For example, after poisoning, in order to cleanse the body, it is advised to stick to a squash diet. Here are some more popular recipes:- From worms. 50 g of seeds pour 200 ml of boiling water and cook for 15 minutes. 2 hours insist on a water bath or in a thermos, strain. The resulting broth to drink ½ cup 2-3 times a day in between meals.
- Diabetes. Clear the seeds from the husk, grind and add a little water and honey. The result is a greenish mixture. It is taken daily or every other day in case of malfunction of the liver and kidneys, triggered by diabetes mellitus. Remember: the medicine must be fresh.
Did you know? In Azerbaijan, decoction of squash and pumpkin inflorescences treat festering wounds.
Contraindications
Unfortunately, not everything is so optimistic, because even the most useful product can be harmful if it is used incorrectly. It is worth noting that, compared with healthy qualities, the harm to zucchini is minimized. So, what this vegetable can harm:
- Zucchini are contained oxalates that can cause urolithiasis. For healthy people there is no such risk (if you don’t eat vegetables in kilograms), but if you are prone to such diseases, you should not joke with the Italian zucchini. It is better to consult a doctor.
- Do not advise to use zucchini and people having renal failure and problems with the gallbladder. After all, these organs in the use of zucchini is a serious burden.
- Many are interested in whether it is possible to eat raw zucchini. Experts do not recommend to use these raw fruit with an ulcer or gastritis, because it irritates the mucous membrane.
Important! You can get harm from those zucchini that were grown with the excessive use of chemicals. Preliminary two-hour soaking of the cut vegetable in salted water will help reduce their level. After that, the pieces must be well washed and let the water drain.
Just think how useful a vegetable like zucchini can be for a long time. Possessing a mass of positive effects and almost harmless, it has found application in areas such as cooking, cosmetology, medicine. In addition, he has such a remarkable quality, as the preservation of useful qualities for a long time and thereby help a person even in the winter.
