Doctors insist on the use of young zucchini

Already it is time tasty and healthy seasonal squash.

According to research, young zucchini, which are sold at the beginning of June in the vegetable departments of supermarkets, contain large amounts of potassium. While its ratio with sodium can be considered ideal is 1 to 1 000, which positively affects the assimilation of these mineral elements.

Potassium is indispensable to the heart and nervous system of the body. It helps, for example, full transmission of nerve impulses. In addition, this substance is of great importance for the healthy development of pregnancy.

To treat anemia, a common disease among children and expectant mothers, zucchini is one of the best medicines. Due to the high content of iron and phosphorus the fruit of this plant is an important part of prevention and therapeutic diets for those suffering from low hemoglobin levels.

Zucchini contains tocopherol natural form. This vitamin is a natural antioxidant that protects cells and tissues from toxins, destruction. It is a lot of squash caviar. The time to prepare it for the winter. Tender young courgettes are suitable for this perfectly.

And another plus: zucchini is low in calories, but perfectly combine with other vegetables and to prepare delicious meals that help to keep a diet, to make it more balanced and effective. Therefore, those wishing to lose weight since the beginning of the season of zucchini include them in your daily diet.

A big plus of zucchini – huge variety of dishes for every taste that can be prepared with its use. They can braise, bake, broil on the grill, stuffed, added to various stews and even to make jam and muffins. This kind of “squash” diet will find its fans among adults and children.

Who can’t eat zucchini?

However, there are people who should be wary to use this product, especially raw. It is prohibited when:

stomach ulcers,
gastritis with high acidity,
peptic ulcer disease duodenal ulcer,
the gastroenterocolitis.

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