Squash is a generic name for plants in the gourd family. All of these plants have soft flesh surrounding a seeded core, and many have hard skins.
There are a dazzling array of edible squashes, which fall into the categories of summer and winter squash. Winter squash is a vine plant and comes in yellow to orange colors. They take longer to mature than summer and are harvested in the fall. All squashes are equally delicious, and they have myriad uses depending on the type of squash and the goals of the cook. Members of the squash family range from the humble zucchini to the stringy spaghetti squash, two familiar examples of summer and winter squash, respectively.
Though all varieties of squash are good nutrition choices, winter varieties tend to be more nutrient-dense. They generally contain much more beta-carotene and more of several vitamins B than summer squash.
Summer squash (zucchini) contains vitamin C as well as beta-carotene, folate and fiber. These nutrients make summer squash a tool in preventing cancers, heart disease and diseases of inflammation such as arthritis and asthma.
Butternut squash’s (winter squash) beta-carotene content even rivals that of mangoes and cantaloupe. And that’s a boon in the fight against cancer, heart disease, and cataracts.
Beta-carotene may also play a role in reducing lung inflammation and emphysema. Winter squash also contain beneficial amounts vitamin C, potassium and fiber, which are just right for filling you up, not out.
Zucchinis contain useful amounts of folate, potassium and vitamin a. zucchinis are also an excellent source of vitamin c. the darker the squash, the more the nutrients. With their high water content (more than 95 percent), zucchini squashes are very low in calories. Skin of the zucchini has the most nutrients.
Squash helps cure asthma, as it contains Vitamin C, which is a powerful antioxidant and has anti-inflammatory properties.
The vegetable is known to help prevent diseases like scurvy and bruising, caused by the deficiency of vitamin C.
Regular intake of zucchini effectively lowers high homocysteine levels in the human body.
The vegetable can help prevents risk of having multiple sclerosis (MS).
Estimate per 1/4 pound raw zucchini:
Per Serving: calories: 18
Protein: 1 g
Carbohydrate: 1 g
Fiber: 1 g
Calcium: 17 mg
Sugar: 2 g
Sodium: 11 mg
Estimate per 1/4 pound raw “all varieties” winter squash: (acorn squash, spaghetti squash and butternut squash)
Protein: 1.10 g
Carbohydrate: 10 g
Fiber 2 g
Sugar: 2.55 mg
Sodium: 5 mg
Iron: 1 mg
Calcium: 32 mg
Summer and Winter squash is an excellent source of potassium and manganese. Also, it can provide your body with a substantial part of your daily dose of vitamins, especially Vitamins C, B1 and B6. Other important elements and nutrients we can receive from zucchinis include dietary fiber, proteins, phosphorus, copper, magnesium, folate, zinc, iron, calcium, Vitamins A and K, riboflavin, niacin.
Health tips for Squash
Squash has a reputation for fiber. Eating squash is particularly satisfying, because the bulk fills you up, allowing you to forgo second helpings.
Squash is actually the fruit of various members of the gourd family; it comes in a wide array of colors and sizes. Whether it’s tasty summer squash or sweet, flavorful winter squash, this vegetable is a great addition to any healthy diet.
For dieters and health enthusiasts alike, squash is a great addition to a healthy eating program.
Winter squash is as delicious as it is colorful. These hard, tasty squash can fill up your garden and your stomach, becoming a healthy addition to your eating plan that you’re sure to enjoy.