Italian Squash, also known as Zucchini or courgette is a summer squash which can reach nearly a meter in length, but is usually harvested immature at 15–25 cm.
In the British Isles, a fully grown zucchini is referred to as a marrow.
Zucchini can be dark or light green, a related hybrid, the golden zucchini, is a deep yellow or orange color.
In a culinary context, zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment.
Botanically, zucchinis are fruits, a type of botanical berry called a “pepo”, being the swollen ovary of the zucchini flower.
Zucchini, like all squash, has its ancestry in the Americas.
However, the varieties of squash typically called zucchini were developed in northern Italy in the second half of the 19th century, many generations after the introduction of cucurbits from the Americas in the early 16th century.
GreenPoint’s Summer Squash includes: Italian, yellow and grey. They take 1000 acres out of cultivation and are commercialized from September to June.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 70 kJ 17 kcal) |
|
Carbohydrates
|
3.11 g
|
| Dietary fiber | 1 g |
|
Fat
|
0.1 g
|
|
Protein
|
1.21 g
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| Vitamins | |
| Vitamin A equiv.
beta-carotene
|
10 μg
120 μg
|
| Thiamine (B1) | 0.45 mg |
| Riboflavin (B2) | 0.094 mg |
| Niacin (B3) | 0.451 mg |
| Pantothenic acid (B5) | 0.204 mg |
| Vitamin B6 | 0.163 mg |
| Folate (B9) | 24 μg |
| Vitamin C | 17.9 mg |
| Vitamin E | 0 mg |
| Minerals | |
| Calcium | 16 mg |
| Iron | 0.36 mg |
| Magnesium | 18 mg |
| Manganese | 0.177 mg |
| Phosphorus | 38 mg |
| Potassium | 261 mg |
| Zinc | 0.32 mg |
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| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
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