We all know zucchini caviar since childhood. Some gladly include it in their diet, others - not too much. Have you ever wondered why they call it caviar? After all, it is made of zucchini? In general, this dish is rather mysterious - squash caviar. Its benefits and harm to the body - the question is quite interesting and controversial.
Let's get into it.
Squash caviar: calories and history
Squash caviar is an invention of the Soviet food industry in the 1930s. On the appearance - it is rather vegetable puree, than caviar. You cannot find the meaning of the word caviar in the sense of finely chopped and fried vegetables in any explanatory dictionary. Before the revolution, the main supplier of caviar to the dining tables was fish. But during the period of collectivization, caviar began to be “mined” from zucchini.
It was then that the cooks invented a vegetable mixture based on zucchini with the addition of onions, tomato and carrots. All this was fried, salted, added spices, put in a jar and called caviar. Why caviar? There is no unequivocal answer: maybe the color gamut of a new food product has contributed to this or is it a marketing ploy.
Today, nutritionists talk about an inordinate amount of vitamins in caviar from zucchini. And the fact that caviar is mined by chopping vegetables, which are sometimes used even after freezing, is fried, and, after packaging, it is pasteurized or sterilized in cans, that is, heat-treated, somehow lowered. I would like to ask what vitamins remain after such procedures?
In one, nutritionists are not cunning: squash caviar is an extremely low-calorie product. Its nutritional value is only 91 Kcal per 100 g of caviar. By the way, this is the second place after water. We look at the label: proteins - 1.0 g, fats - 7.0 g, carbohydrates - 7.0 g per hundred grams of ready-made caviar.
Caviar squash: the benefits and harm
In the previous section, we touched on the ingredients of traditional zucchini caviar. To understand how useful it is, you need to study its composition. Let's read the label again.
So, the composition of squash caviar:
- sunflower oil;
- flour (probably to increase calories);
- tomato paste;
Shelf life - 3 years.
What is useful squash caviar?
Now a word to nutritionists. They claim that squash caviar has the following beneficial properties:
- it contains vitamins A, B, C, H, E, PP and many others;
- the product is useful for its very low-calorie composition;
- Caviar contains many minerals: zinc, potassium, calcium, magnesium;
- caviar is rich in biologically active compounds - vegetable fatty and organic acids.
Let's analyze. In all likelihood, this is more likely not about caviar, but about raw zucchini, because after heat treatment at the cannery, only a third of the listed vitamins remain in the product.
And what about minerals? For example, for the assimilation of zinc by the body, vitamin A is needed, which evaporates after heat treatment of the product. Accordingly, zinc is not absorbed by the body. For the absorption of potassium need vitamin B6. It does not collapse under the influence of temperature, but if you want to get potassium into the body, go to the factory for fresh zucchini caviar right on the packaging. Vitamin D is needed for the absorption of calcium and magnesium, but it was not even found in raw zucchini. Calcium during heat treatment becomes inorganic and is not absorbed by the body at all.
Thus, the answer to the question about the benefits of zucchini caviar, except for taste sensations (for product lovers) and the feeling of hunger quenching, is obvious. If you like vegetable caviar and want to preserve the beneficial properties of zucchini, cook it yourself in a pressure cooker at home.
Squash caviar in a pressure cooker has several advantages:
- you will always use only fresh vegetables for cooking;
- eating caviar you will be fresh too;
- when cooking caviar in a pressure cooker, the product loses its beneficial properties in smaller quantities.
Who is harmful squash caviar?
It is believed that due to the high content of potassium in the product, squash caviar is contraindicated in urolithiasis and kidney pathologies, since it is poorly excreted from the body. Although this is a moot point, you and I have already seen that potassium, in principle, does not reach the body as a result of heat treatment when cooking caviar. However, in order to avoid problems, people with these diagnoses should take care of themselves and not overeat squash.
This is all that we managed to find out about squash caviar. We hope our information will be useful for you. And yet, if you still prefer home-made caviar, then we advise you to buy it in August-September, when the product is prepared from freshly prepared zucchini, and this is important for its healthy and taste qualities.