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    Zucchini nutrition facts

    Zucchini squash (courgette) is one of the most popular summer squashes in Americas and Europe. As in gourds, it too belongs within the Cucurbitaceae (cucurbita-pepo) family of vegetables.

    Summer squashes are believed to be originating in the Central America and Mexico. Several different cultivars of summer squash are grown throughout the United States during warmer, frost-free seasons. Almost all members of the squash family vegetables feature smooth skin, tender, crunchy flesh with small edible seeds and high moisture content.

    Summer squash crops, including zucchini, exhibit bush habit spread rather than vine spread in winter-squashes. Its fruits shall be ready for harvesting about 40-50 days after seed implantation.

    Some popular varieties are:

    • Golden zucchini features brilliant golden-yellow skin that retains its color even after cooking.

    • Round varieties are dense, heavy, and nearly seedless with smooth surface.

    • Tatume, which is common in Mexico, has similar features of round variety but has the large oval shape.

    • Costata romanesco also known as cocozelle is a long, narrow variety with slight bulge at the bottom end. It features pale, raised ribs with mottled green skin. When solid and young, this squash is juicy and sweet.

    • Middle-Eastern types are stocky, pale green, tapering ends with a thick dark-green stem. They have smooth shiny skin and solid, crispy and flavorful flesh.

    • Yellow crooknecks have thick warty skin with markedly curved neck. They are crunchy in texture with sweet delicate flavor.

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