The main differences between zucchini and zucchini
The competition with ordinary zucchini is the trendy variety of zucchini - more and more often it appears in recipes and on tables. These two vegetables are close relatives, and therefore are very similar. But there is a difference between zucchini and zucchini, which is useful to know for everyone who grows these vegetables.
The main differences between zucchini and zucchini
Mexico is considered the birthplace of zucchini, from where they came to Europe in the 16th century. At that time, the nutritional and taste properties of these fruits were not yet appreciated. Only seeds were consumed (as in other pumpkin species).
The Italians were the first to guess the taste of the flesh of an unripe squash, after which they gladly entered it into the list of culinary products.
They soon bred a new variety of pumpkin vegetables, crossing an ordinary zucchini with crooknek pumpkin. So the first zucchini appeared. From zucchini, they adopted the appearance, and from kruknek - taste and nutritional properties. Both vegetables arrived in Russia only in the 19th century.
Both vegetables are rich in vitamins and trace elements (potassium, sodium, iron), carotene and organic acids. However, zucchini has much more vitamin C. Fiber and carbohydrates easy for digestion contribute to digestion, normal metabolism, and cleansing the body of toxins.
Vegetables are low-calorie, and therefore are welcome with any diet.
The calorie content of 100 g of zucchini is 24-26 kcal, and 100 g of zucchini is 17-20 kcal.
The fruits do not cause allergies, therefore, are indicated for the first infant feeding, as well as for pregnant women. They are recommended to be included in the diet for diseases of the liver, kidneys, gall bladder, heart, and circulatory system.
Vegetables create a good prevention of atherosclerosis and hypertension. Their regular use improves vision, the condition of the teeth, the structure of hair and skin.
Appearance and taste
First of all, these vegetables differ in appearance. Zucchini has a green skin with dark stripes (or without them), but may be yellowish. His fellow is usually pale green and significantly lighter.
In size, the zucchini can be compared with a good pumpkin if it is allowed to ripen and overripe. It has a thin and delicate skin. The pulp has a higher density.
Zucchini has a stiffer peel, and the pulp is juicy and tender, the fruit does not exceed 25 cm in length, and it is recommended to pick them even earlier - when they reach 15-18 cm. In addition, it looks very elegant, and its counterpart is more rounded .
Both of them are similar in taste, but, and zucchini - The seeds of the first are small, which allows you not to choose them when cooking. Zucchini seeds are much larger, which is especially evident in ripened fruits.
There are no differences in crop cultivation
As for the cultivation between zucchini and zucchini, there is not much difference - you will have to do the same thing. Both species are thermophilic, prefer fertile soil, need plentiful watering and good lighting. Sudden frosts, acidic soils and lack of light can destroy them.
However, there are small differences that gardeners need to know:
- Zucchini fruits are small and compact. Therefore, the distance between the bushes can be saved. However, for zucchini you can do the same if you pluck them young. But if you plan to leave the fruits for full ripening, the distance between the holes should be at least a meter.
- Both vegetables love warmth. A temperature of 20-25 ° C is acceptable for zucchini, and 22-25 ° C for zucchini. When reduced by a few degrees, the first will rise faster, and the second will be behind in growth. Therefore, they will not be prevented by additional heating of the soil - they can be planted in high beds or in heaps with a high content of compost.
- Zucchini is different in that it ripens faster. On the 8th day of ripening, it can already be plucked. In any case, the fruits should not outgrow the size of 15-17 cm. Young zucchini is harvested when they reach 15-20 cm, and copies for storage or seeds are left in the garden until ripe.
- If we compare zucchini and zucchini of the same size, the keeping quality of the first one will be better - it can be stored for a week in a cool and ventilated room. A young zucchini will lie down for only a few days, but fully ripened can be stored for months.
How to use
The main difference is that zucchini can be eaten raw with the skin. They are added to salads or eaten individually, grinding on a grater. The rest of the cooking methods are the same for both fruits: they can be fried, stewed, boiled, marinated, baked. These vegetables go well with most foods and can add value to any meal.
As for the fully ripened and overripe zucchini - they are not so tasty in fried and baked form, but are quite suitable for making caviar. At the same time, their hard peel must be cut off, and large grains should be selected.
In addition, dried zucchini seeds are used as well as zucchini flowers (for example, fried in breading).
Zucchini and zucchini are close relatives with very similar properties and characteristics. Features and differences of zucchini relate to its appearance, taste, ripening dates and methods of consumption. It is more suitable for preparing a variety of dishes, but it can not be stored for a long time, like a completely ripened zucchini.