How do zucchini and zucchini differ in appearance, taste and other properties: let’s look at it in detail and no longer confuse it
Everyone is familiar with the plant zucchini. A vegetable that looks similar to it is also sold on store shelves - zucchini. Both were brought to Europe in the 17th century, but they ended up in Russia only in the 19th century. Many people are interested in the question, are these plants the same or different? What are the differences and similarities between them? You will find the answers to these questions in our article.
What is zucchini
Zucchini belongs to the pumpkin family - pumpkin. He came to Russia from Turkey. Characterized by oblong fruits. They can be yellow, white, light green. It is eaten mainly after heat treatment.
Grows well both in greenhouses and in open ground.
What is zucchini
Zucchini is a type of squash with green fruits.. They can also be yellow, sometimes striped in color.
They were originally grown in Italy as an ornamental plant.. It was only in the 18th century that zucchini began to be used as food. The name comes from the Italian word zucca, which means “little pumpkin.” They came to Russia only in the second half of the 20th century.
Can be eaten processed or raw.
This vegetable is demanding on temperature and sunlight.. Even 2ºC is enough for the plant to freeze, while its relative, zucchini, can withstand even slight sub-zero temperatures.
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What is the difference between zucchini and zucchini?
Even though these are two different plants, they have a lot in common and are very useful. They contain such useful components as vitamins C, PP, B1, B2, B6, carotene, iron, potassium. Zucchini contains a lot of vitamin C.
Next we will consider what is the difference between zucchini and zucchini.
Composition and properties of fruits
The content of nutrients in these plants is almost identical. The only difference is that zucchini is digested faster. They consist of fats, carbohydrates, proteins and acids. Among the mineral components they contain magnesium, iron, manganese, sodium, and calcium.
Appearance of plants and fruits
Zucchini grows in the form of a bush with raised leaves. They are larger in size than zucchini and more saturated in color. Their flowers are also brighter and larger than their counterpart. The fruits are often dark green, sometimes striped or speckled. In both vegetables they are oblong, but in zucchini they grow to a maximum of 25 cm.
The zucchini sends out lashes that spread along the ground. Their color is light green. The fruits are white, light green, yellow. Large ones grow in length, especially if you remove other ovaries, which will not happen with zucchini. Even if all the ovaries are removed, they will not grow larger than usual.
Reference. Unlike regular zucchini, zucchini is an early ripening fruit. It is collected already in June. Zucchini will ripen until September.
Availability of seeds
Zucchini and zucchini can be distinguished by their seeds.. The first contains a lot of large seeds, which should be removed before cooking. In the second, they are small and unnoticeable, so it is cooked together with them without removing them.
Taste qualities
In zucchini, especially in adults, the flesh is dense and does not have a distinct taste., and also has a tough skin. Therefore, they are consumed only after heat treatment. During the cooking process, the product becomes tasty due to its interaction with other vegetables or meat.
Zucchini has thin skin and a delicate taste, so they can be eaten raw with the skin. They are often added to various salads. Also, the vegetable can be subjected to heat treatment, but minimally, because with prolonged exposure they will boil into mush.
Storage and transportation
These vegetables differ from each other in keeping quality.
Thanks to its thick peel, zucchini can be stored until spring in a cool, dark room.without losing nutritional and taste qualities. It is advisable to store it at a temperature of 3-10ºC and a relative humidity of 60-70%.
Zucchini, on the contrary, can be stored raw for up to 5 days.. They retain their taste best when frozen.
Clean, fresh fruits free from mechanical damage and damage from diseases and pests are allowed for transportation.. Sorted by degree of maturity. Vegetables are transported in closed containers, folded along the edges so that they do not break or rub against each other. If transported in a carriage, the floor and walls are covered with a 10 cm layer of straw.
Note. Zucchini and zucchini cannot be transported together due to differences in shelf life and softness of the peel.
The benefits and harms of zucchini and zucchini
Considering their identical composition, the positive effect on the body of these vegetables is also similar. The juice and pulp are used in cosmetology - they have a rejuvenating effect. The juice is also used in hair masks to slow down the aging process.
The presence of folic acid makes them useful during pregnancy. Eating these vegetables reduces pain in rheumatoid arthritis.
Due to the high manganese content, plants have a strengthening effect on bones. Their low calorie content and the presence of fiber make them a dietary product: the calorie content of zucchini is 23 kcal per 100 g, zucchini is even less - 16 kcal per 100 g.
Regular consumption of these vegetables supports eye health and helps fight age-related changes.
Zucchini and zucchini reduce cholesterol levels, have anti-inflammatory and antioxidant effects, and are useful for cancer prevention. The manganese and vitamin C contained in them have a beneficial effect on the heart and blood vessels.
Vegetables remove toxins and waste, have a positive effect on the urinary and cardiovascular systems.
Carefully! Given the presence of acids, these vegetables are undesirable for people with kidney failure and gallbladder diseases. They can lead to urolithiasis. For diseases with gastrointestinal dysfunction, it is better to consume them in boiled form. In their raw form, they can cause exacerbation of stomach diseases.
Use in cooking
Both vegetables can be consumed boiled, stewed, fried and baked. They do not have a distinct taste, so when cooked they absorb the aromas of other products and complement them.
Zucchini is best suited for canning, in this case they better reveal their taste. They make wonderful pancakes and the well-known squash caviar. They can be stuffed with meat, cottage cheese and even fish, and stewed with vegetables as a side dish or main dish.
Zucchini, due to its tender pulp and pleasant taste, is used fresh. They are used to prepare salads and light dishes. Young fruits up to 15 cm long are suitable for this. They also make a wonderful soup. In addition, zucchini can be baked with meat, vegetables, cheese, and they are also used in making desserts.
It can be useful:
Conclusion
Zucchini and squash are different plants, but they belong to the same squash family. They are similar in fruit shape and plant appearance. The beneficial components are also almost identical, so vegetables have a similar effect on the body. The differences lie in the size, color and keeping quality of ripe fruits, the thickness of the skin, the number of seeds and preferred use.
In cooking, zucchini and zucchini are used interchangeably, but there are dishes where only a certain vegetable is desired. Young zucchini weighing no more than 700 g and less than 25 cm long can successfully replace raw zucchini.