Tis the season for squash
We all know that there are many different varieties of squash, but did you realize that some are considered summer squash, while others are referred to as winter squash? Whatever you choose, they both contain an abundance of nutritional content.
Summer squash, such as zucchini, crookneck, and chayote contain calcium, iron, manganese, magnesium, potassium, phosphorus, sodium, zinc, copper, and numerous B vitamins, Phyto chemicals include beta -carotene, myristic acid, pectin, and lutein. It has been discovered that contents in the pulp and seeds of summer squash can inhibit the development of viruses and carcinogens in the intestinal tract. Summer squash also strengthens the immune system, fights depression, and can help prevent birth defects. It is strongly recommended to eat the whole squash, meaning the skin, meat, and seeds! Raw squash is also tasty. I grate mine and add them to salads for sweetness and variety. The blossoms are also edible and add a stunning addition to salads and vegetable platters.
The deep orange flesh of winter squash is loaded with beta-carotene. When eaten in abundance, winter squash can help minimize the risk of cataracts and helps to preserve normal eyesight. The part eaten is the flesh.
Key nutrients in winter squash include calcium, iron, magnesium, potassium, phosphorus, iron, vitamin c, etc. Phytochemicals include alpha-carotene, beta-carotene, and lutein. Unlike summer squash, the longer they stay on the vine, the sweeter they become. The different varieties include butternut, acorn, spaghetti, and banana. The winter squash is treated differently than the summer, meaning they are usually baked or used in cooked dishes with grains etc. I mash the butternut variety and give it to my dogs with their meat dishes. They love it! Squash is also easy on the digestion of dogs and can be an asset when it comes to digestive issues.