Nutritional value

Zucchini contains more vitamin C, glucose and other nutrients, especially calcium. The nutrient contents per 100g edible part (fresh weight) of different varieties are as follows: protein 0.6-0.9g, fat 0.1-0.2g, cellulose 0.8-0.9g, sugar 2.5-3.3g, carotene 20-40 micrograms, vitamins C2.5-9 mg, calcium 22-29 mg.

Efficacy

Traditional Chinese medicine believes that zucchini has the functions of clearing heat and diuresis, relieving irritability and quenching thirst, moistening the lungs and relieving cough, and reducing swelling and dissipating stagnation. It can be used to assist in the treatment of edema, abdominal distension, polydipsia, sores, nephritis, liver cirrhosis and ascites. Zucchini contains an inducer of interferon, which can stimulate the body to produce interferon, improve immunity, and play an antiviral and tumor role. Zucchini is rich in water and can moisturize the skin.

Suitable for the crowd: It can be consumed by most people.

Applicable amount: 82 grams each time.

Warm reminder

It should not be eaten raw, and should not be overcooked during cooking to avoid loss of nutrients. People with spleen and stomach deficiency should eat less.