Zucchini contains a variety of vitamins, minerals, and beneficial plant compounds. Cooked zucchini is particularly high in vitamin A, though raw zucchini contains slightly less.
Several antioxidants that may provide various health benefits. The highest levels are found in the fruit’s skin.
Rich in water and fiber, two compounds which can promote healthy digestion by reducing your risk of constipation and symptoms of various gut disorders.
Its fiber may increase insulin sensitivity and stabilize blood sugar levels, potentially reducing your risk of type 2 diabetes.
The fiber, potassium, and carotenoids in zucchini may lower blood pressure, cholesterol, and other risk factors for heart disease.
Also, rich in manganese, lutein, zeaxanthin, and vitamins A and C nutrients which contribute to healthy vision and may lower your risk of age-related eye conditions.
Help reduce hunger and help you feel full potentially leading to weight loss over time.
Benefit bone, thyroid, and prostate health. It may also have anticancer properties. However, more research is needed before strong conclusions can be made.
Zucchini can be eaten raw or cooked in soups, stews, sandwiches, salads, baked goods, and more.
For more tips, follow our today’s health tip listing.