Zucchini caviar: useful properties and recipes for cooking

Zucchini caviar is a simple and at the same time delicious dish, which is considered a real treasure trove of useful substances. Its unusual taste is familiar since childhood, as caviar has always been a major part of the seasonal menu. Zucchini flesh contains proteins, carbohydrates, salts of calcium, potassium, magnesium and iron, as well as pectin, B vitamins and ascorbic acid. Therefore, the benefits of this vegetable are obvious to everyone.

Composition and calories

If we rely on GOST, the caviar should contain fresh zucchini, carrots, onions, tomatoes or natural tomato paste, salt and vegetable oil.

The caloric value of zucchini caviar depends on the recipe used by the manufacturer. But on average it is 95 kcal per 100 grams of product, with carbohydrates - 7.4 g, fat - 7.0 g, protein - 1.2 g.

What are the benefits of zucchini caviar

General benefits

Nutritionists have long established that the benefits of zucchini caviar for the body are enormous. The high concentration of vitamins and trace elements makes it a worthy alternative to pharmacy vitamin complexes. Especially important are vitamins B, C, H, E and retinol.

It is a low-calorie product that is fully absorbed by the body. Due to the high concentration of potassium in the composition, adding the dish to the diet will help get rid of swelling and problems in the gastrointestinal tract.

Caviar is also rich in vitamin C, which, in addition to direct enhancement of immune function, also has a beneficial effect on the cardiovascular system. Thanks to its anti-inflammatory effect, zucchini caviar should be used by people suffering from chronic allergic reactions, arthritis and asthma.

It has been found that zucchini is dominated by pectin substances, which are necessary for the formation of healthy intestinal microflora. They help restore the integrity of the mucous membrane, stimulate peristalsis.

The general benefits of the product:

• normalization of metabolism;
• reduction of cholesterol;
• stabilization of all organs of the gastrointestinal tract;
• improvement of blood circulation;
• strengthening of blood vessels;
• Improvement of general tonus of the body;
• comprehensive cleansing of internal organs and blood;
• excretion of excess fluid and salts.

For women

For women, zucchini caviar is especially valuable preserved after cooking vitamin E. Its benefits to the body are enormous:

• Prevents skin aging and the appearance of age spots;
• reduces the symptoms of premenstrual syndrome;
• Normalizes hormonal background;
• It is considered an effective preventive agent for diseases of the female mammary glands;
• During menopause it compensates for the lack of estrogen.

For men

Specialists recommend to pay attention to zucchini caviar for men suffering from such a delicate problem as hemorrhoids. It promotes a comfortable excretion of feces and helps in the fight against chronic constipation.

When pregnant.

Caviar also contains one of the B vitamins - folic acid. It is responsible for the reproductive health of both men and women. Folic acid must be present in the diet of a pregnant woman, because its deficiency can lead to fetal malformations. It is also important for men's health, because it prevents the development of prostatitis.

Beta-carotene, which is part of the carrot, is useful for people with impaired vision and pregnant women. It improves blood circulation, reduces stress and helps to overcome insomnia.

Potassium is one of the necessary elements at any stage of pregnancy. It is responsible for the proper formation of the cardiovascular system.

It is noted that caviar also contains calcium in sufficient concentration. Without it, it is impossible to form the child's skeleton and teeth. Pregnant women, it protects them from edema.

When breastfeeding

Nutritionists allow women to eat zucchini caviar even during breastfeeding. In addition to saturating the woman's body with nutrients, it also helps in normalizing stools, and this is one of the most common problems that women in labor face. But it is better for young mothers to refuse to buy caviar, giving preference to homemade. And it should not be too much - enough of a 100-gram portion per day.

For children.

As for the presence of zucchini caviar in the children's menu, then here you should also give preference to self-cooked product. The absence of any potentially dangerous components that can provoke an allergic reaction or cause serious harm is a crucial point. Therefore, store caviar can be given to children from 5 years old and only if its composition is safe.

For children, zucchini caviar is useful precisely because of the high concentration of dietary fiber, helping to normalize the daily stool. It is a particularly useful food for kids who do not have enough fiber in their diet. Vitamin C strengthens immunity has not yet formed and helps in the fight against seasonal colds. And B vitamins have a multifaceted effect on the body: they strengthen the nervous system, help the normal absorption of iron, and reduce the risk of seizures.

Is it possible to eat squash caviar while losing weight?

Zucchini caviar is a great product for people who watch their weight or want to lose it, thanks to its low caloric content (not more than 95 kcal per 100 grams). It helps to cope with the many nutritional problems that can provoke excess weight gain. For example, thanks to the large amount of fiber, zucchini caviar helps to free the body from toxins, while perfectly satisfying hunger.

Today you can find a unique diet based on zucchini, which helps to lose up to 5 kg in a week. Its essence is based on the fact that every day for a week you need to eat 350 grams of zucchini caviar with other vegetables. It is also desirable to temporarily exclude white rice, potatoes, flour and any store sweets. During the transition to such a diet it is necessary to add protein - natural homemade chicken or turkey fillet. A large amount of pure drinking water together with caviar will contribute to the natural cleansing of the body.

Zucchini caviar in medicine

If properly prepared and using organic products from the beginning, zucchini caviar can help in the fight against a number of ailments. But it should not be relied on as a full-fledged cure, but rather as a supplement in a meager daily diet.

For Diabetes.

Zucchini is one of the vegetables worth considering for diabetes. It contains micronutrients that people need when their blood glucose levels are high. It will also be useful for diabetes, which is accompanied by edema, because it removes excess salts from the body.

Zucchini has a low glycemic index, but after cooking it increases. To prevent this, it is better to add zucchini and cabbage to it, but reduce the amount of carrots. To make zucchini caviar even more useful dish for people suffering from diabetes, the traditional sunflower oil should be replaced with cold-pressed olive oil. You should also add fresh herbs and spices to taste.

Important: The glycemic index of zucchini caviar is 75 units.

For pancreatitis.

Doctors assure that zucchinis, which have undergone mandatory heat treatment, can be present in the diet of people with pancreatitis. But zucchini caviar is contraindicated in exacerbations of the pancreas. This is due to the fact that it contains oil, tomatoes and carrots, and in some cases even vinegar is added to it. Such an amount of controversial components can provoke an inflammatory process.

Zucchini caviar also stimulates the production of pancreatic juices, and their enzymes can increase pancreatic pathology.

How to be a patient in remission? If pancreatitis has not turned into a severe form, and on the contrary, there is a relief of the course of the disease, then some amount of homemade zucchini caviar is acceptable in the diet. But when cooking it is better to refuse to fry, choosing only to stew.

For gastritis

Zucchini and all dishes derived from it are allowed for gastritis. This is due to the unique composition of the vegetable, which helps to restore the damaged mucous layer of the stomach. It also regulates metabolic processes and with systematic use can be useful in the treatment of gastrointestinal diseases. But there are also pitfalls:

1. The caviar should not contain garlic and spicy spices - they are sure to provoke an aggravation.
2. Do not overcook the vegetables - it is better to stew them.
3. No need to add acid, including vinegar, to the prepared homemade dish.

For constipation

For such problems, zucchini caviar is an effective, and most importantly, affordable and safe means for regulating daily stools. It should be added to each meal in an amount not more than 2-3 tablespoons. At the same time, it is important not to overeat and reduce the amount of carbohydrates. If there are no other problems with the stomach or intestines (in particular intestinal obstruction and bleeding), you can add 1 coffee spoonful of vegetable oil to the caviar. It can be linseed oil or olive oil. The specificity of oils is that almost all of them have a laxative effect. In combination with fiber, this will facilitate the excretion of stools.

In case of gout

In gout, following a diet is an important condition for maintaining health and recovery. As for zucchini caviar in such a complex disease, it is embarrassing to have tomatoes because of their purine content. But recent research proves that a small amount of tomatoes can be added to the menu, but not during an aggravation. Accordingly, zucchini caviar can be eaten with gout, but in a minimal amount (no more than 100 g per day) and not more than several times a week.

It is desirable to go only to homemade caviar, because in store products can be garlic and hot spices, which are strictly forbidden in gout.

In cholecystitis

For cholecystitis, zucchini, carrots and tomatoes are allowed to eat. Zucchini relieves bile stagnation and reduces the burden on the liver. Even in the absence of gallbladder, these products will not harm the body, but in order not to overload it, all the components of the caviar should be stewed, not fried. This approach will also preserve in zucchini the greatest number of micro- and macronutrients, as well as antioxidants that help in the fight against aging.

Harms and contraindications

From the use of zucchini caviar should be abandoned in case of individual intolerance to the components, in particular to tomatoes or carrots. In addition, its excessive amount in the diet can provoke digestive problems.

Most often, the harm can come from a store product. Such caviar may contain preservatives and stabilizers. These are harmful additives that in large quantities can provoke cancer. If the jar does not indicate that the product meets exactly the state standard, it means that it can add starch, flour, flavor enhancers and other components that do not carry any health benefits. Therefore, if possible, zucchini caviar is better to prepare yourself.

How to store zucchini caviar correctly

Buying the finished product, it is better to give preference to caviar in glass jars. This makes it possible to clearly trace its color, consistency, added amount of oil. You can also determine the quality by the date of production. Natural zucchini caviar should be made in the ripening season of its main component - zucchinis. This period lasts from early July to mid-October. If the product is made in winter or spring, then this is a reason to doubt its naturalness.

The shelf life of zucchini caviar is indicated on the jar itself. After opening it, it should be stored only in the refrigerator under a regular (if the jar has a proper thread) or kapron lid for no longer than 3 days. Closed jar can stand up to a year, provided that the temperature in the room does not rise above 20 degrees. Also on the jar must be indicated that the caviar was sterilized. If there is no such inscription, such a product can not be eaten.

Can I freeze

Zucchini caviar can be frozen. But this can only be done with caviar prepared at home. The finished product should be cooled, transferred to plastic bags, tightly tied and placed in the freezer. Even after freezing, its taste does not change, and the consistency does not become liquid. If a little oil will be released during defrosting, you just need to stir it in. It is ideal if there is a vacuum machine. It eliminates the contact of the product with oxygen, which prolongs its shelf life.

How to cook zucchini caviar at home

Simple recipe

One of the easiest recipes for cooking zucchini caviar, which even a novice hostess will be able to handle.

List of products:

• zucchini - 4-5 pcs;
• carrots - 4 pcs;
• tomatoes - 5 pcs;
• vegetable oil - 2 tablespoons;
• salt - to taste.

Sequence of actions:

1. Zucchini are carefully washed, carefully remove the thin skin, remove the seeds and cut into small but equal cubes.
2. Also rinse the carrots under running water, peel and grate them. The size of the grater is up to your discretion.
3. Put a frying pan on medium heat, pour oil and add zucchini and carrots to it. Lightly fry until the vegetables are soft.
4. Reduce the heat to low and stew the vegetables under a closed lid for 1 hour.
5. Since zucchini is a watery vegetable, the cooking process will release a lot of water. It should be drained. Otherwise, the caviar will turn out too watery and not tasty.
6. Dip the tomatoes in boiling water for a few seconds, remove the skin and grate them. The resulting puree add to the carrots and zucchini.
7. All thoroughly mix, salt according to personal preference and stir once again.

Recipe for winter

Those who want to make caviar for the winter, will like the following recipe:

• zucchini - 2 kg;
• carrots - 1 kg;
• onions - 0,5 kg;
• tomato paste - 1 tbsp. or fresh tomatoes - 6 pcs;
• salt - 2 tbsp;
• sugar - 7 tbsp.

The cooking process:

1. The first thing we do is to prepare all the products. Zucchini wash, peel from the skin, if there are seeds, remove them. Cut it into small cubes. Carrots are also washed thoroughly, cleaned and chopped on a grater. Let the tomatoes be steeped with boiling water, remove the skin and chop them into a puree. Onion is chopped into small cubes.
2. The first thing we do is fry the onion in a pan until golden. Add softened tomatoes or pasta and stew for about 10-15 minutes.
3. Carrots fry in a separate pan until fully cooked. Zucchini put into a saucepan with a thick bottom and fry them in the remaining sunflower oil.
4. Combine all remaining ingredients in a saucepan. Stir and bring to the boil.
5. Next, grind to the consistency of mashed potatoes. The easiest way to do this is to use a food processor. The resulting mass of salt and mix thoroughly. Add sugar and again stir it. Return it to the pot and simmer for an hour.
6. After laying out mashed potatoes in jars of the required size (be sure to pre-sterilize them), roll up, turn, so that the lid was at the top, cover with something warm.

What do you eat zucchini caviar with?

The taste of zucchini caviar depends directly on the prevailing ingredients in it. The most universal in terms of compatibility with other products is considered a classic recipe consisting of zucchini, carrots and tomatoes.

It is best to eat zucchini caviar for breakfast together with proteins and carbohydrates, for example, with omelet. It will also enhance the taste of any cereal - from buckwheat to rice of any kind. Traditionally, zucchini caviar is excellent with baked or boiled potatoes, pickles and lard. Zucchini caviar will enhance the taste of any meat, and if it is not fried pork, it will also help in the fight against extra pounds.

All lovers of pasta can also try to eat them together with caviar.

Can I Eat Zucchini Caviar During Lent

Zucchini caviar is allowed to eat during Lent. It is good both as a separate dish and as an addition to the side dish. Moreover, it is an excellent appetizer and can be part of any meal. For example, it would be a good alternative to traditional sandwiches with sausage and cheese. Spread on a small piece of whole-grain bread, it will satiate and give energy.

Interesting facts about zucchini

1. Zucchinis were first introduced to Europe in the 16th century and for a long time they were grown exclusively as an ornamental plant.
2. With regular consumption of zucchini, you can delay the first appearance of gray hair.
3. French cuisine has unique dishes in which the zucchini flower is a key element.
4. Even though zucchini does not taste sour at all, it has a very high concentration of vitamin C.
5. The zucchini is native to Mexico. However, before the first colonizers, the local population used to eat only the seeds, not the pulp.
6. The first to realize that it was the flesh of the fruit that had to be eaten were the Italians.
7. The taste of zucchini strongly depends on its maturity. The tastiest are the young ones.
8. Zucchini is a fast-growing vegetable. The first fruits appear within 45 days after planting.
9. A mask of zucchini pulp is great for dry skin.
10. Some varieties can be eaten raw.
11. Allergic reactions to zucchini have never been found worldwide.

Photo of zucchini caviar