Zucchini, also known as courgette, and turai in Urdu is a popular summer vegetable, although it is technically a fruit that is part of the squash family.
It is primarily eaten in the form of a curry in Pakistan, while at most high-end restaurants complement a variety of entrees be it steak or grilled chicken.
Here are five reasons why you should add zucchini to your diet; Aids weight loss.
Zucchini contains dietary fiber, which promotes digestion and prevents constipation.
Furthermore, it has high water content (nearly 95%) and is low in calories: this means that regular intake will keep you feeling full for a while, and therefore help you lose weight in the process.
Boosts heart health. Due to the presence of essential minerals such as potassium and magnesium, regular intake of zucchini is believed to help reduce the risk of strokes, arrhythmias and heart attacks. This is because research has concluded that these to nutrients can help maintain blood pressure and cholesterol levels.
Prevents diseases. Zucchini is rich in vitamin C which can boost your immune system and ward immune system and ward off a host of diseases. If you are suffering from arthritis or osteoporosis, minerals such as copper and manganese can help strengthen your joints and maintain your skeletal system.
Furthermore, zucchini is a good source of vitamin B6 which can help improve overall cognitive health and prevent fatigue, as well as vitamin K, which can help ensure optimal blood coagulation and healthy bones.
Maintains eye healthy. Zucchini contains beta-carotene (vitamin A) and lute in, which help improve eyesight, delay the onset of cataracts and prevent age-related macular degeneration. Placing zucchini slices on your eyes can help reduce puffiness and dark circles.
Adds glow to your skin. Zucchini contains xetaxanthin and zeaxanthin-two antioxidants-which can help reduce wrinkles and improve your complexion, and give it that ‘glow’
|Total Fat||0.1 g||0%|
|Dietary Fiber||1.1 g||4%|
|Vitamin A||200 IU||4%|
|Vitamin B6||0.2 mg||11%|
|Vitamin C||17.0 mg||28%|
|Vitamin K||4.3 mcg||5%|
By Rubiya Naveed. The writer is a nutritionist.