As far as the minerals go, zucchini contains small amounts of iron (needed in blood cells and has a variety of function in body), zinc (is cofactor in over 300 of enzymes) and calcium (streghtens and helps rebuilding the bone).
Vitamin A has an important function in your vision and help your immune system. I also like to add that cooked zucchini has slightly more vitamin A and less vitamin C than raw one.
Zucchini, as well as pepper is also rich in antioxidants. These compounds help to protect your body against the damage caused by free radicals. There are more of them in the skin of the zucchini, then in the body (that’s why I don’t peel it off, plus it’s easier). Yellow zucchini has also more antioxidants then the green one, if that’s something worth mentioning to you.
So what are those antioxidants?
Carotenoids, such as lutein, zeaxanthin, and beta-carotene were shown to benefit the skin, eyes, and the heart. There was also a promising study that found out about their involvement in protection of certain types od cancer – for example prostate cancer.
Other benefits
There are way too many benefits of basically each vegetable or fruit. For starters, the zucchini contains a lot of water – this helps your digestion as it softens the stool. Zucchini may also help with blood sugar in type 2 diabetes. The high levels of fibre also helps to prevent spikes of high sugar after a meal. It can also serve as an alternative to pasta, for those with loe carb diet or people who are allergic to contains of pasta.
Pectin, which is also found in zucchini helps with reducing total and the “bad” LDL cholesterol. Potassium is also very interesting containt of zucchini. It may reduce the high blood pressure, because it acts as vasodilator – it makes your vessels “bigger”.
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