rich in iron, antioxidants and vitamin c.
- Vitamin A
- Vitamin B1, B2, B3, C, E
Zucchini (of the pumpkin familia, means little pumpkin in Italian) originates from Mexico and only found its place in European kitchens in the seventies. Since then, the zucchini has become a staple in food cultures across the board thanks to its versatility and mildness in flavour. Eaten raw, fried or roasted, the slightly nutty flavour of zucchini allows for a good basis, and thanks to its low glycemic index can be eaten in plenty. For vegetarians, this vegetable presents itself as a valuable source of iron, though if you are one, you may want to skip the next sentence: the iron in zucchini is even better absorbed by the body if eaten in combination with meat. (I didn't make that up!)
It's a match! Pair zucchini with:
- goat's cheese
Zucchini supports a healthy immune system in part due to its high vitamin C content, protects against colon cancer, is a diuretic (great for water retention in pregnancy), and supports adrenal function by regulating insulin in the blood.