Zucchini: nutrients preserved during preparation

Interesting facts about zucchini

• Zucchini belong to the cucurbit family and therefore contain a lot water and low in calories. They are easy to digest, even when raw.
• Zucchini contain vitamins A and C as well as vitamin K and vitamins B.₁, B₂ and B₆ in significant quantities.
• Zucchini also contain other nutrients, especially minerals and trace elements. Particularly noteworthy are potassium, calcium and phosphorus. The iron and magnesium content is also considerable.
• Due to the high water content of approx. 93 percent of zucchini contain very little protein, fat and carbohydrates.

This is how you preserve the nutrients during preparation

To the nutrient and to not destroy the zucchini's enzymes when heated, the fruit is best eaten raw. But that doesn't mean you should bite into a completely unprepared zucchini.

• Zucchini are delicious on the salad. Simply cut the zucchini like a cucumber and add the pieces to a green salad with tomatoes, radishes and Corn or with a pasta salad.
• You can also marinate the zucchini in olive oil like antipasti. Add the garlic and salt and let it steep for a few hours.
• Zucchini are also great for making raw food spaghetti. With a spiral cutter, you can cut the fruit into a spaghetti shape in no time and serve with a warm tomato sauce or with pesto.
• Zucchini can also be cut into thicker slices and served with Dip, Herbs, cherry tomatoes or the like can be garnished. Artfully decorated, the zucchini slices are a great addition to any buffet.
• Zucchini can also be cooked gently, but any form of heating above 42 ° C can cause nutrients to be lost. It is best to steam the zucchini or blanch them in hot water for one to two minutes.