Green zucchini or zucchini squash, Japanese zucchini, is a new kind of pumpkin that has been introduced into Vietnam. Green zucchini – “plant provides nutrition” necessary for the body. Green zucchini is a nutritious food that slows down the aging process, loses weight, and prevents many cancers. Origin and shape of green zucchiniB ..
Squash is a plant of the genus squash, its scientific name is Cucurbita Pepo. There are two types of zucchini, the green zucchini and the yellow zucchini.
In our country, squash sitting plants are grown mainly in the land of Dalat. Because of its natural conditions, the soil climate is suitable for the zucchini to grow and have the highest productivity.
Green squash has a long, slender, smooth body and is about 25-27cm long. The outer shell is medium green, less grainy, thick meat, juicy. Squash is planted year-round, giving fruit from 1-3kg. Zucchini fruit is a false, high yielding fruit. Time for harvest is after 39-40 days of sowing.
Squash is studied by nutritionists and listed as one of the species with the highest nutritional value, bringing many benefits and preventive and curative diseases.
Like many other root vegetables, green zucchini contains fiber. An abundance of fiber helps prevent toxins that cause common colon cancer. Use zucchini regularly to stabilize the intestinal peristalsis and promote digestive health.
Plant vitamins A and C in green zucchini are powerful antioxidants, which prevent malignant cancer by destroying free radicals.
95% of green squash is water. In the summer, put zucchini in the menu and a wise choice. Eating zucchini squid will help provide water for the body, limiting dehydration due to hot weather.
Green squash is low in calories but packed with water and important nutrients. For obese people who are overweight, choose zucchini to satisfy hunger, feel fuller and can lose weight more effectively.
