Squash: composition, caloric content and beneficial properties of the product

Squash - A relative of the pumpkin and zucchini, a fancy-shaped vegetable, similar to a flying saucer. He is from South America and is known worldwide. Cooks love it not only for its high taste and nutritional value, but also for its beneficial properties, in the quantity of which the squash exceeds its “brethren” - zucchini and pumpkin.

Chemical composition and nutritional value of squash

Squash, or dish pumpkinIt is valued for its high content of beneficial substances, mineral salts, trace elements, pectins, starch and fiber, which have a beneficial effect on the human body.

The squash contains vitamins of beauty and health A, B, E, PP, C, as well as calcium, potassium, phosphorus, copper, iron, molybdenum, cobalt, aluminum, titanium, zinc, lithium. Fruits of yellow color contain in addition ascorbic acid and carotene.

Nutritionists advise to eat this vegetable, because, having all the necessary nutrients for the body, the squash is very low-calorie: 100 grams of the product contains only 19 kcal, 0.6 g of proteins, 0.1 g of fats and 4.3 g of carbohydrates.

What is useful squash

An exhaustive list of vitamins and chemical elements - this is not all, than patissons are useful for the body.

Useful properties of seeds

For example, in seeds This vegetable contains nutritious edible oil, which is a high-quality protein product containing as much lecithin as eggs. In addition, the composition of the seeds of many other active substances, resins, unsaturated fatty acids and glycosides, useful in diseases of the cardiovascular system.

The usefulness of the pulp and juice of squash

The juice and pulp of the squash contains luteinwhich, when released into the circulatory system, acts as an antioxidant and contributes to the removal of excess salt, stimulates the gastrointestinal tract,prevents liver and kidney diseases, soothes the nervous system and improves eyesight. Lutein also accelerates the metabolism, neutralizes cholesterol and removes free radicals that can cause cancer.

The use of patisson for cosmetic purposes

Cosmetologists and nutritionists call patisson a vegetable of youth for its high content of vitamins A, E and B vitamins, which are responsible for cell regeneration and skin hydration, strengthening hair and nails and normalizing metabolism.

However, the squash is not only useful as a food product. It is also possible to prepare various anti-aging and nourishing cosmetics from it, which return skin elasticity. Depending on which ingredients you mix the juice or pulp of the squash in, You can make a mask for any skin type.

For example, for oily and combination skin You can use a mask of grated patisson pulp (2 parts) mixed with oatmeal steamed in water (1 part). Apply this mask for 20 minutes and rinse with warm water.

For pronounced dry skin it is enough just to apply gauze with the rubbed pulp of the patisson on the face and neck area. This application promotes deep hydration and skin regeneration.

There is also a universal mask recipe that fits for all skin types, including for normal. Mix one tablespoon of squash juice with egg yolk and apply for 20 minutes, then rinse with warm water. Moisturizing, nourishing, softening and healthy complexion guaranteed!

The use of patissons in traditional medicine

The beneficial properties of squash did not go unnoticed by alternative medicine. Tibetan healers treat gastritis and stomach ulcers with patisson.

Seeds and vegetable juice are taken to relieve swelling and improve the function of the kidneys, liver and gallbladder. Pre-peeled seeds are crushed and take half an hour before meals for 1-2 tablespoons, washed down with water.

Fresh squash juice is mixed with honey (1 tsp. Honey per 100 grams of juice) and taken up to four times a day. Juice also helps to eliminate constipation, it is drunk once a day on an empty stomach in the amount of 100-150 ml.

Squashes have a regenerating effect, so they are used to treat injuries on the skin and mucous membranes. To do this, the affected area should be smeared with a small amount of fresh squash juice or apply cheesecloth with grated pulp.

Squash is an indispensable ingredient in the diet due to its high fiber content. Those who want to lose weight, you must regularly use the squash in raw and stewed form, especially in combination with lean meat or fish.

This will help to stabilize blood sugar levels, improve the bowels, cleanse the body of toxins, remove excess salt and water, and speed up the metabolism.

The use of patissons in cooking

Squash is great and in cooking. Due to its unusual shape and pleasant taste, the vegetable squash gives free rein to the culinary imagination, allowing you to experiment with the form of serving and the combination of tastes.

It can be eaten raw, stewed, pickled, fried, baked, stuffed, and cook cream soups, caviar, jam and candied fruits. Best of all the squash is combined with meat, fish, seafood, rice, mushrooms and spicy seasonings - it takes over the flavors and the slightest flavors.

Small squash fruits with a diameter of 4-5 cm marinate whole or put raw in salads.

Squash can be baked, stuffed with any stuffing - meat, mushrooms, cheese, rice, buckwheat, eggs or vegetables.To do this, the fruit must be cut off the top, put the stuffing inside, cover it with the cut off top, like a lid, and send it to the oven.

There are a great many recipes for making squash, even the most sophisticated gourmet will not remain indifferent to this tasty and healthy product.

Patisson: contraindications and harm

In general, the scallops benefit the human body and practically no harm. But the patisson has not only useful properties, but also contraindications. For example, people prone to diarrhea and intestinal disorders should limit the use of this vegetable.

You can not eat canned squash children. Caution should be used in food to those people who are prone to allergic reactions, and diabetics with problems with the kidneys, gastrointestinal tract and pancreas.