What is the difference between zucchini and zucchini?
There is an opinion that zucchini and zucchini are one and the same product. Often these names are used as synonyms, but in fact this is not a completely correct use. There is a difference between these vegetables that must be considered when buying and preparing these products.
Description and Features
Many people are interested in what zucchini is - a separate vegetable or another name for zucchini. In fact, this product is one of the types of zucchini, which, in turn, is recognized as a type of pumpkin. These two vegetables have a very similar appearance, but their descriptions will differ.
Zucchini is a small vegetable, most often oblong. Has a thin peel of green, black or yellow. They are considered green zucchini. Often do not grow more than 15 cm in length.
Zucchini - fruits are mostly elongated yellow, green or white. The peel is stiff, when mature it becomes softer. The dimensions of individual specimens can reach more than 30 cm in length.
Did you know? The name "zucchini" comes from the Italian "zucca", which translates as "pumpkin". The name "zucchini" has a Turkic etymology, but also translates as "pumpkin".
There are also various varietal forms, which have their own distinctive features. For example, there are round varieties characterized by a small fruit size.
What is the difference between zucchini and zucchini?
Products that are so often confused with each other have quite significant differences. Since zucchini is more popular in our latitudes, not everyone knows by what signs zucchini can be distinguished from the usual vegetable for us.
At first glance, both types of vegetables are very similar, but there is a certain difference in their appearance.
You can distinguish one species from another by color, peel, size and quality of seeds inside the fruit:
|Color||Light skin color, mostly greenish, yellow or white.||Most often green or black, there are also yellowish fruits. The color is not necessarily uniform; striped mottles or speckles can occur.|
|Peel||Tough and thick, most often it must be removed before cooking.||Soft and tender, does not need to be cleaned.|
|The size||They can grow to very large sizes both in length and in width. Depending on the variety, there are also small round specimens.||Up to 15 cm in length.|
|Seeds||Large, before cooking, it is advisable to remove them from the vegetable.||Small and almost invisible, it is not necessary to cut before adding the product to the dish.|
Did you know? The birthplace of zucchini is Mexico, where the locals consumed only their seeds. In the XVI century, the product came to Europe and only in the XVIII century they began to be prepared as a food product. Before that, it was grown as an ornamental plant.
Composition and calorie content
These products have almost the same composition.
- vitamin C;
- vitamin PP;
- vitamin B1;
- vitamin B2;
- Vitamin B6
The only difference between zucchini is the presence of more vitamin C. The calorie content of zucchini is 23 kcal per 100 g. Zucchini has an energy value even lower - 16 kcal per 100 g.
Products vary in taste. Raw zucchini is practically not consumed. Due to the dense pulp, this product is best subjected to heat treatment.
Zucchini is often used in its raw form. The reason for this is the unusually delicate taste of the vegetable. The pulp is not as hard as the zucchini, so it does not need to be fried, cooked or stewed.
Important! Healthy are healthy zucchini and zucchini. In the presence of plaque or rot on the fruit, these products are prohibited for use.
- Both types of vegetables have many useful properties:
- low calorie content allows you to use them on a diet and with proper nutrition;
- both vegetables have a beneficial effect on the digestive tract;
- Thanks to useful trace elements and a gentle effect on the body, these products are useful in almost all diseases;
- the pulp of their fruits can be used as the first food for infants.
Different for both vegetables are the necessary growing conditions.
Zucchini is an unpretentious plant that does not need special care in the form of weeding and top dressing. Irrigation of the soil is carried out only on demand, for example, in extreme heat. At the same time, the fruits can ripen by the end of September, if a late-ripening variety is planted.
Zucchini is very demanding. Their cultivation cannot be left to chance. The list of plant care procedures includes regular watering, fertilizing and removing weeds. Also, they do not tolerate cooling and cannot be on the bush if the temperature readings fall below + 5 ° C.
There is a difference in the shelf life of vegetables, on which their shelf life depends. Zucchini do not lie for a long time and require either freezing or quick consumption. Zucchini is a long-term product. Often it can be kept in its original form until next year.
In general, both vegetables are interchangeable and can be used in the same dishes. Cooking guidelines, however, will vary.
Regarding zucchini, you should pay attention to the following tips of experienced chefs:
- the most delicate taste will have young fruits;
- a win-win option will be fried rings, stews, casserole and squash caviar;
- less common, but extremely tasty dishes - stuffed squash slices, deep-fried cubes and risotto with this vegetable.
- For this product, all the recipes listed above, including stuffing and deep fat, are suitable;
- they can be added to salads raw - the dish will have an unusual and pleasant taste;
- a raw product, sliced in small cubes, can be served with carrots, celery and spicy sauce - this appetizer is called pinzimonio and is an excellent option for parties.
Important! Before cooking, vegetables should be washed and must be dried naturally or with a napkin.
Zucchini and zucchini are products that have many different features. However, these vegetables belong to the same species and differ in many positive characteristics. With proper preparation, dishes from these products will take pride of place on your table.