After cooking, it can be pulled into strands that resemble spaghetti. Spaghetti squash is a large, orange-fleshed winter variety. Unlike other winter varieties, both the seeds and the rind of butternut squash are edible after cooking. It’s frequently used in soups and also a common choice for baby food. It can be enjoyed in a variety of ways but is usually roasted. Antioxidants help protect your cells from damage, which may prevent certain chronic diseases ( 8).įor example, a high intake of beta carotene is associated with a lower risk of certain cancers, including lung cancer, while vitamin-C-rich diets may protect against heart disease ( 9, 10).īutternut squash has a sweet, earthy taste. This type is an excellent source of vitamin C and beta carotene, both of which act as antioxidants in your body. One cup (140 grams) of butternut squash contains ( 8): Butternut squashīutternut squash is a large winter variety with a pale rind and orange flesh. It can be roasted with a savory stuffing, such as sausage and onions, or drizzled with honey or maple syrup as a dessert. It’s also rich in fiber and carbs in the form of natural starches and sugars, which give the fruit a sweet taste ( 7).Īcorn squash is usually prepared by slicing it in half, removing the seeds, and roasting it. This type is packed with vitamin C, B vitamins, and magnesium, which is a mineral vital to bone and heart health. One 4-inch (10-cm) acorn squash contains ( 7): Acorn squashĪcorn squash is a small, acorn-shaped variety with a thick, green rind and orange flesh. Here are a few of the most widely available winter squash. Most types are harvested in late summer and early fall. These fruits are known as winter squash because of their long shelf life. Unlike summer varieties, they can be stored for long periods due to their thick, protective rinds. They have firm rinds and hard seeds, which most people remove before eating. Winter squash are harvested fairly late in their life. Varieties include yellow squash, zucchini, and patty pan. Young fruits with tender seeds and rinds that can be eaten. Like yellow squash, patty pan are mild in flavor and can be sautéed, baked, grilled, or used to make casseroles. This can help you feel fuller on fewer calories ( 6). Replacing high-calorie foods with low-calorie, nutrient-rich ones like patty pan may aid weight loss by reducing the number of calories you eat but not the volume of food. This type is exceptionally low in calories and contains a variety of vitamins and minerals, including vitamin C, folate, and manganese, as well as small amounts of fiber and protein. One cup (130 grams) of pattypan squash provides ( 5): They’re saucer-shaped with a scalloped edge and thus also called scallop squash. Pattypan squash, or simply patty pan, are small, ranging from 1.5–3 inches (4–8 cm) in length. You can also cut zucchini into thin ribbons with a spiralizer to use it in place of pasta or noodles in any recipe. Like yellow squash, it can be sautéed, grilled, or baked. This variety is mild in flavor but has a firmer texture than yellow squash, making it well-suited for soups and stir-fries. One medium (196-gram) zucchini packs ( 4): Zucchini is a green summer squash that has become a popular low-carb, low-calorie alternative to noodles. It can be sautéed, grilled, baked, or used as the star ingredient in casseroles.
Potassium is a mineral that plays vital roles in muscle control, fluid balance, and nerve function ( 2, 3).īecause of its mild flavor and slightly creamy texture when cooked, yellow squash can be prepared in many ways. This variety is also an excellent source of potassium, with one medium (196-gram) fruit providing more potassium than a large banana. One medium (196-gram) yellow squash contains ( 1):
Yellow squash includes many different types, such as crookneck and straightneck squash, as well as some zucchini cross breeds like zephyr squash. Here are 3 of the most common summer squash. Though most varieties are in season during the summertime, they’re really named for their relatively short shelf life. Summer squash are harvested young - while they’re still tender - and their seeds and rinds are typically eaten.
0 kommentar(er)
