Fruit and Stuff

living plant-based and loving it
  • Home
  • Plant-based Recipes
  • Glossary
  • Resources
  • About / Contact
  • Tag: calabacita

    • zucchini facts

      Posted at 11:22 am by Mary Ann Lesh
      Feb 26th

      Zucchini (español: calabacita), also known as courgette, is a summer squash in the Cucurbitaceae plant family, which includes melons, spaghetti squash, and cucumbers. It can grow to more than 3.2 feet (1 meter) in length but is usually harvested when still immature — typically measuring under 8 inches (20 cm). Although zucchini is often considered a vegetable, it is botanically classified as a fruit. It occurs in several varieties, which range in color from deep yellow to dark green. Zucchini is delicious raw or cooked. Since the skin of the plant contains high levels of antioxidants, it is best served unpeeled. Zucchini can be grated, sliced, or stuffed. It is delicious boiled, steamed, grilled, baked, broiled, or breaded and fried. It is a healthy ingredient in salads, soups, and breads, and a tasty addition to many favorite dishes. Zucchini contains a variety of vitamins, minerals, and antioxidants. Cooked zucchini is particularly high in vitamin A. It is rich in water and fiber, promoting healthy digestion. Zucchini’s fiber may increase insulin sensitivity and stabilize blood sugar levels, potentially reducing risk of type 2 diabetes. Zucchini may lower blood pressure, cholesterol, and other risk factors for heart disease. It contributes to healthy vision and may lower risk of age-related eye conditions.

      Nutrition Facts: 1 cup of sliced zucchini (113 g)
      calories 19
      carbohydrates 4 g
      copper 8% DV
      fat 0.4 g
      fiber 11 g
      folate 8% DV
      magnesium 10% DV
      manganese 16% DV
      potassium 8% DV
      protein 3% DV
      thiamine 5% DV
      vitamin A 40% DV
      vitamin B6 7% DV
      vitamin C 14% DV
      vitamin K 9% DV
      Sources: healthline
      Posted in FOOD FACTS | Tagged calabacita, fiber, squash, vitamin a, zucchini
    • About Fruit and Stuff

      When I switched to plant-based living after a lifetime of meals planned around a main course of meat, I immediately felt positive effects and found it surprisingly easy, even fun, to change my habits and explore new ways of enjoying food. Fruit and Stuff is a collection of some of the many things I have learned since I started the journey.

      Even if you are not ready to give up meat, you will benefit from adding more plant foods to your daily meals. I hope you’ll find something useful here.

      The most recent articles appear first on the Home page, and the tabs at the top of every page are for locating any article, past or present. The Glossary links to facts about plant-based foods, the Recipe tab will direct you to the recipe index, and the Resources consist of news and opinions about plant-based living.

    • Enter your email address to follow this blog and receive notifications of new posts by email.

    • JOIN THE FRUIT AND STUFF FACEBOOK GROUP

      JOIN THE FRUIT AND STUFF FACEBOOK GROUP
    • Follow Fruit & Stuff on Facebook

      Follow Fruit & Stuff on Facebook
    • Translate

  • Authors

    • Mary Ann Lesh
      • mejadra (rice and lentils) recipe
      • cumin facts
      • cucumber facts
      • corn smut (huitlacoche) facts
      • clementine facts

Create a website or blog at WordPress.com