The Amazing Health Benefits of Zucchini!
Zucchini is rich in vitamins - they contain vitamin D, and in a very high concentration, vitamins A, K, B1, B3, B12, B2, folate, and especially, vitamin C.
Zucchini, a favorite spring vegetable, is at every turn these days and can be prepared in countless ways. This is an absolute imperative if you take care of your health because zucchini is a real small treasure trove of precious nutrients.
Zucchini is rich in vitamins - they contain vitamin D, and in a very high concentration, vitamins A, K, B1, B3, B12, B2, folate, and especially, vitamin C. In addition, 100 grams of zucchini contains 261 mg of potassium, as well as sodium, magnesium, plant fibers, saturated fatty acids, protein, and only 16 calories!
Since they are an excellent source of magnesium, which plays an important role in maintaining the health of the cardiovascular system, increased consumption of zucchini will help save the heart, but also the brain. In addition, folic acid from zucchini "breaks down" homocysteine, which in higher concentrations causes heart attack and thrombosis, and regulates blood pressure.
Thanks to antioxidants, zucchini also has an anti-inflammatory effect and reduces the risk of gout, arthrosis, and rheumatoid arthritis. Also, these vegetables contain ingredients that store photoreceptors in the retina and vitamin A, so it also contributes to eye health. They are especially present in the diet of people who want to lose weight because they are a low-calorie food that is rich in nutrients.
You can fry it, grill it, bake it, and sometimes even eat it fresh. However, the best way to use this delicious vegetable is to make a rich soup that strengthens immunity, cleanses blood vessels, and strengthens eyes and eyesight...
Components:
- 1 zucchini
- 1 onion
- 1 clove garlic
- oil, a few tablespoons to taste
- 100 grams of spinach
- teaspoon of salt
- 2 tablespoons cornstarch
- sour cream to taste
Preparation
Heat the oil, then fry the finely chopped onion on it, and add the zucchini that has been previously cleaned and diced. Simmer until soft, then pour water to taste. After it boils, add finely chopped spinach and cook.
After a short cooking time, pour in the cornstarch and stir until the soup thickens. In the end, season with garlic and a teaspoon of salt. After removing from the heat, chop everything further with a stick mixer. If the soup seems too thick, add a little more water and cook for a few minutes. Finally, if you like, add a little sour cream and garnish it with spinach leaves.
