Zucchini 80%
Extra-virgin Olive Oil
Sea Salt
Garlic, mint, chili pepper, acidifier: citric acid
Additional information
Zucchini
| Source area | Nolan Countryside – Italy |
|---|---|
| Nutritional Intake | A vegetable with a good presence of potassium, phosphorus, sodium, magnesium, calcium, iron, zinc, copper and manganese. The fresh vegetable is rich in vitamin A, B (B1,B2,B3,B5 and B6) and C. Among the antioxidants, we have lutein and zeaxanthine. |
| Period of transformation | From the first week of June to the first week of September |
| Trivia | For those who love the garden at home: every zucchini plant (or pumpkin plant) produces both female and male flowers. They are both safe to eat, but completely different. Female flower: stuck to its ovary (zucchini or pumpkin), with an enlarged free-pollen pistil. Male flower: stuck to its stem, with its warp covered with pollen. In other words, zucchini flowers are obtained from male flowers, while the simple zucchini are obtained from female flowers. |
