Zucchini, Smaller is Better

2010-09-01 00:00

Similar in size and shape to cucumbers, the zucchini is one often overlooked vegetable that is particularly attractive to people on diets. First cultivated in the Americas, the most widely eaten variety of zucchini today was cultivated in Italy outside of Milan near the end of the 19th century. Botanically speaking, the zucchini is actually an immature fruit produced by the female zucchini flower. But, in kitchens worldwide, it is treated as a vegetable. One reason for its popularity is the ease with which is cultivated in temperate climates.

With a high water content, a large zucchini still has only about 40 calories. This vegetable also contains a high amount of vitamin C and has anti inflammatory properties. It is believed in some cultures to help cure asthma. Not only healthy, zucchinis can help to prevent diseases like scurvy and other diseases which arise because of vitamin C deficiency. It is also particularly useful against multiple sclerosis by helping to prevent it. Zucchini also includes vitamin C, A and luetin which are good for the eyes.

While a mature zucchini can grow up to 3 feet long these larger zucchinis become fibrous and are not appetizing. When picking a zucchini select one that isn’t over 8 inches long. Make sure that is has a thin glossy skin and that there are no blemishes to its exterior.

Niphon Goodyear

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