Many people mistakenly believe that zucchini and squash are the same vegetable, but have different names.
It is true that both the first and the second are indeed vegetables. But they are not the same thing – they are different.
What is a squash? A type of pumpkin. Typically uniform in appearance, i.e. without stripes or spots.
And zucchini is an Italian variation of squash. Its skin is dark green, sometimes (and often) with stripes.
Compared to zucchini, squash has a softer and more delicate flavor, while the former is crispier and firmer.
While zucchini can be sweet or slightly bitter, zucchini is always “neutral” and fresh in this regard.
What they have in common is that they contain few calories – only 16 kcal per hundred grams.
Zucchini contains more potassium and vitamins B1, B6, B2, while squash contains vitamins B1, B2, B9, A, E, PP and iron.
Doctors recommend consuming both vegetables to ensure the normal functioning of the cardiovascular system and to prevent heart disease.
And the dietary fiber they contain nourishes the intestinal microflora and reduces cholesterol and blood sugar levels.
