Zucchini and zucchini: how they differ from each other and what is healthier

Many people confuse zucchini and zucchini, thinking that they are the same product. However, this is not true: they have different shapes, chemical composition and nutritional value.

Zucchini and zucchini are very popular in many countries around the world and are part of a healthy diet. They can be boiled, fried, baked, eaten fresh, used to prepare stews, salads, soups and other dishes.

Botanical differences

Zucchini and zucchini belong to the same genus Cucurbita, but differ in appearance.

Although these fruits are often considered vegetables and used accordingly, they are technically fruits.

The zucchini is a variety of pumpkin with an oblong green, yellow, black or white fruit whose color is always uniform, without stripes or speckles. It is always slightly thickened at the bottom.

Zucchini is a variety of zucchini native to Italy, bright green or dark green in color with stripes reminiscent of melon. The fruit is oblong in shape and stretches evenly along its length. The leaves are strongly indented, often with a silvery pattern.

Flavor characteristics

Vegetables differ not only in appearance, they also have different flavors.

For example, zucchini has a delicate texture, the flesh quickly boils. Light varieties have a sweet flavor, while dark varieties have a bitter taste.

Zucchini has a tender and crisp texture and a thinner skin that does not need to be peeled before cooking. It has a fresh, neutral flavor with a slight bitterness. In addition, it has smaller seeds and there are fewer of them, so this vegetable is more convenient to use when cooking than zucchini.

Nutritional value and useful properties

Doctor-dietitologist of the medical center “Medscan”

“Both zucchini and zucchini are low-calorie (16 kcal per 100 g of product) and very close in composition, so there is no big difference between them.”

Zucchini contains carbohydrates (3 g per 100 g), proteins (1.5 g per 100 g), fats (0.2 g per 100 g), a lot of potassium, which helps to cope with high blood pressure. The vegetable is also rich in vitamins A, B1, B6, B2, folic acid, manganese, magnesium, copper, phosphorus, omega-3 fatty acids, zinc and calcium.

Zucchini, in turn, contain vitamins B1, B2, B9, A, E, PP, trace elements – iron, magnesium, zinc, potassium, which makes this vegetable indispensable for people with diseases of the cardiovascular system. It can be used for the prevention of arterial hypertension, with coronary heart disease, arrhythmia.

Dietary fiber of both vegetables nourish intestinal microflora, which improves stools, reduces cholesterol and blood sugar levels.

Ideally, the diet should include both vegetables. If there are no contraindications (severe kidney disease or gastrointestinal tract, allergies to zucchini and zucchini) they can be eaten every day – 500 g per day (for adults). They can cover the needs of the body in many important substances and well diversify the diet.

Scope of application

It should be remembered that zucchini contains a lot of vitamin C, so this vegetable is better to consume in raw form, since ascorbic acid does not like heat treatment. However, the versatility also allows you to boil, roast, and bake zucchini. They are often used for side dishes due to their denser texture – they make a great addition to meat and vegetable dishes.

If you want to grill vegetables, then zucchini should also be given preference. The fact is that they contain less water, so the flesh holds its shape and even crispy during heat treatment.

Zucchini easily turns into mashed potatoes on the grill. Dense zucchini can also be used as an alternative to high-carbohydrate spaghetti or as a base for lasagna.

Zucchini is great for making salads, stews and appetizers. Their tender texture and ability to absorb flavors well make them a great ingredient for these dishes.

As for soups, you can use both vegetables, but keep in mind that zucchini will have a slightly more pronounced flavor than zucchini.