Zucchini, like melon and cucumber, is a member of the Cucurbitaceae family. From a botanical standpoint, it is regarded a fruit, but from a culinary standpoint, it is considered a vegetable. It has a considerable quantity of provitamin A, vitamin B9, minerals, and antioxidant carotenoids while being low in calories. Zucchini is a low-energy vegetable since it is 95% water. Carbohydrates account for the majority of its caloric intake, with proteins and lipids accounting for only a minor portion. Potassium, phosphorus, calcium, manganese, copper, and other minerals and trace elements are abundant in them. Its meat and skin contain a variety of vitamins, including provitamin A (beta-carotene); group B vitamins, including B9 (folate or folic acid); vitamin C; vitamin E; and vitamin K. Lutein and zeaxanthin, two carotenoids that are not provitamin A components but have antioxidant qualities, are also abundant in this food. It also includes rutin, a flavonoid-related antioxidant molecule. It has a considerable amount of fibers. Their composition changes over time: immature zucchini contains a high number of soluble fibers (pectins and protopectins); as it grows, the amount of insoluble fibers rises (cellulose and hemicelluloses). Nutritional and caloric values ​​of zucchini For 100 g of cooked zucchini: