benefits of eating squash

Benefits of Eating Squash

benefits of eating squash, benefits of eating butternut squash, benefits of eating spaghetti squash, health benefits butternut squash nutrition, can i eat raw squash, health benefits of eating squash, summer squashes, cooking winter squash, freezing winter squash, winter squash calories, preserving summer squash, stuffed summer squash recipe, pickled summer squash. 

benefits of eating squash

BENEFITS:

Summer varieties provide some folate and vitamin A and C.

Winter varieties are extremely rich in vitamin A and are a good source of vitamin C, folate and potassium.

benefits of eating squash

Squashis the members of the same family as MELONS and CUCUMBERS, all types of squash are gourds, fleshy fruits protected by a rind. Squash is divided into two categories summer, which include the chayote, patty pan, yellow crook and staightnecks, and zucchini varieties, and winter, which include the acorn, banana, and spaghetti and turan varieties. The flowers, immature and mature fruits, and seeds are all edible.

benefits of eating squash

SUMMER SQUASH:

Eaten while immature, summer squash has a soft shell and tender flesh, because it has high water content, it is low in calories (20 per cup). A ½ cup serving provides 10% of the Recommended Dietary Allowance RDA of vitamin C, 15 mcg of folate, and small amounts of beta carotene, which the body converts to vitamin A. intensely colored squashes have more beta carotene than paler ones.

Summer squash can be eaten raw, if it is cooked; stir frying or steaming minimizes nutrient loss. The mild flavor complements stews, soups and mixed vegetables, but squash can make some dishes watery. To avoid this problem, lightly salt the squash and place it on absorbent paper towels, rinse it before adding it to the recipe.

benefits of eating squash

WINTER SQUASH:

Harvested when fully mature, winter squash has a hard shell and large seeds. It is larger, darker in coloring, and richer in nutrients than summer squash, like its pumpkin cousins, winter squash is rich in beta carotene, but the amount varies with the color of the flesh. Half a cup of butternut squash contains enough beta carotene to equal more than 80% of the RDA of vitamin A, I cup of light colored spaghetti squash provides only 5%. A ½ cup serving of baked winter squash has 15% of the RDAs of vitamin C and folate., 450 mg of potassium, and 40 calories. Winter squash also has more fiber than summer squash, 1g per ½ cup serving. The strings and squash seeds are high in insoluble fiber, which helps prevent constipation; the flesh contains soluble fiber, which helps lower cholesterol.

Unlike summer squash, which spoils quickly, winter squash can be stored for several months in a cool, dark place. Do not refrigerate it, because temperatures below 40F accelerate its deterioration. Bake or steam winter squash, boiling is not recommended, because it destroys vitamin C and other nutrients. You can serve it with herbs and a little butter or margarine, stuffed and baked, or adds it to breads, soups, and stews; it can be substituted for pumpkin in pies. The seeds can be dried or baked for a snack; they are an excellent source of iron, potassium, zinc, and other minerals. They also provide some protein, beta carotene, and b vitamins.  

benefits of eating squash

benefits of eating squash

benefits of eating squash

benefits of eating squash

benefits of eating squash

benefits of eating squash

benefits of eating squash

benefits of eating squash

benefits of eating squash