The courgette
The courgette (zucchini) is a seasonal vegetable belonging to the large Cucurbitaceae family and is one of the seminal vegetables of the power of green in the VEGETABLE GARDEN. It is a typical late spring-summer vegetable with a low calorie content (21-22 Kcal per 100 g) but a high nutritional value: it is therefore an optimal food for everyone, particularly suitable for those who want to embark on a diet and for infants, since it is one of the first foods to be introduced during the weaning period. It is extremely rich in WATER (about 95%), which makes it a light, easily digestible and diuretic food. MINERAL SALTS, in particular potassium, magnesium, phosphorus and calcium, are found in greater concentration in the skin than in the flesh: eating this raw vegetable cut into julienne strips therefore allows a higher level of these important minerals to be retained. Many VITAMINS are also found, including vitamin C, vitamin A, vitamin E, thiamine, niacin and pantothenic acid. The FIBRE content (1.1 g/100g) is modest but proves very useful in promoting intestinal transit, especially for those suffering from constipation. Courgettes also contain valuable PIGMENTS such as chlorophyll and carotenoids and are an important source of PHYTOCHEMICAL COMPOUNDS that have beneficial effects on health: in fact, they contain POLYPHENOLS such as flavonoids and phenolic acid, with strong antioxidant, anti-inflammatory, antibacterial and cytotoxic properties; they also contain folates, which are essential for the proper development of the nervous system, and therefore vital during pregnancy.
The functional benefits of the courgette
This vegetable has been used in traditional medicine to treat gastrointestinal diseases and intestinal parasites, but also to treat colds and relieve pain on account of its nutritional and phytochemical components, which provide it with ANTIOXIDANT, ANTI-INFLAMMATORY, ANTI-VIRAL, ANTIMICROBIAL and ANALGESIC PROPERTIES!
Most of the properties of courgettes are attributable to the presence of bioactive compounds, including CAROTENOIDS, TOCOPHEROLS, PHENOLATES, FOLATES, CHLOROPHYLL, STEROLS and FATTY ACIDS.
Consumption of this vegetable can be useful in controlling body weight, regulating the lipid profile, cardiovascular diseases, controlling diabetes; it can also be beneficial in cases of eye diseases and during pregnancy.
Thanks to the presence of numerous antioxidant molecules, the introduction of courgettes into the diet can be a valuable aid for the prevention and treatment of cellular and tissue ageing; in addition, the presence of potassium makes it a food with ANTI-HYPERTENSIVE EFFECTS, since it contributes to lowering blood pressure, but also with DIURETIC PROPERTIES and therefore also helpful in counteracting CELLULITE.
The presence of FOLATES makes it particularly suitable during pregnancy, to reduce the risk of defects in the neural tube of the unborn child.
Fibre, as well as aiding intestinal motility, helps to reduce the absorption of starch, thus reducing the possibility of developing metabolic disorders: the fibre contained in courgettes therefore COUNTERS HYPERCHOLESTEROLEMIA and DIABETES.
To maintain the nutritional characteristics of this vegetable, it is important to eat it raw or cooked using simple methods such as steaming.
Most of the properties of courgettes are attributable to the presence of bioactive compounds, including CAROTENOIDS, TOCOPHEROLS, PHENOLATES, FOLATES, CHLOROPHYLL, STEROLS and FATTY ACIDS.
Consumption of this vegetable can be useful in controlling body weight, regulating the lipid profile, cardiovascular diseases, controlling diabetes; it can also be beneficial in cases of eye diseases and during pregnancy.
Thanks to the presence of numerous antioxidant molecules, the introduction of courgettes into the diet can be a valuable aid for the prevention and treatment of cellular and tissue ageing; in addition, the presence of potassium makes it a food with ANTI-HYPERTENSIVE EFFECTS, since it contributes to lowering blood pressure, but also with DIURETIC PROPERTIES and therefore also helpful in counteracting CELLULITE.
The presence of FOLATES makes it particularly suitable during pregnancy, to reduce the risk of defects in the neural tube of the unborn child.
Fibre, as well as aiding intestinal motility, helps to reduce the absorption of starch, thus reducing the possibility of developing metabolic disorders: the fibre contained in courgettes therefore COUNTERS HYPERCHOLESTEROLEMIA and DIABETES.
To maintain the nutritional characteristics of this vegetable, it is important to eat it raw or cooked using simple methods such as steaming.
Key facts
IS RICH IN WATER and SOLUBLE AND INSOLUBLE FIBRES
IS RICH IN POTASSIUM, MAGNESIUM, PHOSPHORUS AND CALCIUM
IS LOW IN FATS AND CALORIES
IS RICH IN ANTI-INFLAMMATORY ANTIOXIDANT substances
HELPS INTESTINAL REGULARITY
DIURETIC and BENEFICIAL in the case of URINARY TRACT INFLAMMATIONS
REGULATES GLYCAEMIA AND CHOLESTEROL
HELPS COMBAT CELLULITE
CONTRIBUTES TO HEALTHY EYES
THE FIRST VEGETABLE IN BABY FOODS
IS RICH IN POTASSIUM, MAGNESIUM, PHOSPHORUS AND CALCIUM
IS LOW IN FATS AND CALORIES
IS RICH IN ANTI-INFLAMMATORY ANTIOXIDANT substances
HELPS INTESTINAL REGULARITY
DIURETIC and BENEFICIAL in the case of URINARY TRACT INFLAMMATIONS
REGULATES GLYCAEMIA AND CHOLESTEROL
HELPS COMBAT CELLULITE
CONTRIBUTES TO HEALTHY EYES
THE FIRST VEGETABLE IN BABY FOODS