Ingridients: the Truth About Zucchini

Zuc­chini has been known since hun­dreds of years ago by res­i­dents of Cen­tral Amer­ica and North Amer­ica. Fur­ther­more, zuc­chini spread and widely known to many coun­tries around the Mediter­ranean val­ley and African.

Zuc­chini is a fam­ily of Cucurbitaceae.At first glance, zuc­chini looks like a cucum­ber, but it’s just has dark green skin. Com­pared with the cucum­ber, zuc­chini flesh and seeds are soft and not too watery like cucumber.

In terms of nutri­tion, Zuc­chini con­tributed quite enough fiber that is 1.6 g/100g. It Also con­tains 0.9 g pro­tein; 0.3 g fat; 4.3 g carbs and 20 calo­ries. To get the fiber as much as pos­si­ble, prefer­ably do not peel when you cook zucchini .

Zuc­chini, French Kitchen’s Mainstay.

Zuc­chini

Zuc­chini is the cur­rent main­stay of veg­eta­bles in the France kitchen and Italy. One very pop­u­lar dish from Provence, France is rata­touille. zuc­chini often to be steamed , made to pick­les, bak­ing. In addi­tion, Zuc­chini flow­ers are also processed into a deli­cious meal. The most com­mon is the way the dough dipped in flour, then fried.

Although Zuc­chini is more widely used in the West­ern kitchen, it is also suit­ablef for being cooked with spices and tastes of Asia. For exam­ple, pan-fried with sim­ple spices, processed into soup, sliced like match­sticks to mix Shahe fen noo­dles fried or boiled, or dough filled with meat or shrimp.

If served raw in sal­ads, for exam­ple, do not have to zuc­chini peeled, sim­ply cut to length or cross­wise, and then dipped or doused with sauce.