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Zucchini Vs Cucumber – What’s The Difference?
The difference between a cucumber and a zucchini is that cucumbers have bumpier and generally smaller skins, whereas zucchinis have more smooth skins that can grow larger. They are both from different scientific genera and possess distinct tastes, textures, and applications.
Cucumbers and zucchini are sometimes placed on top of each other at the grocery store and are frequently confused for one another. But, any botanist will be aware of their distinct features and distinctive characteristics.
Read on to see the main differences between cucumbers and zucchini.
What Is Zucchini?
While zucchini might not turn heads with its plain appearance compared to colorful peppers or carrots, it shines in terms of nutrition and culinary versatility.
Though technically a fruit, zucchini is widely considered a vegetable due to its unique flavors and cooking applications.
Ripening in mid-summer, zucchini is a distant relative to cucumbers and watermelons. Originally cultivated in Central America over 10,000 years ago, it was later introduced to the Mediterranean along with corn and potatoes.
The vegetable we know today offers a balanced bittersweet flavor, which is why it's usually cooked rather than eaten raw.
Health Benefits of Zucchini
- Diet-Friendly: Zucchini is a low-calorie option that can help you feel full, making it a staple in weight-conscious diets.
- Hydration and Digestion: With 95% water content, zucchini is hydrating. Its fiber content also aids in digestion, making it ideal for those dealing with constipation.
- Heart Health: Rich in manganese and vitamin C, zucchini supports a healthy heart. These elements also combat cholesterol oxidation in blood vessels. Folic acid further neutralizes homocysteine, a dangerous byproduct that can lead to heart issues.
- Eye Care: Zucchini is beneficial for eye health, reducing puffiness and fatigue. It's rich in carotenoids like beta-carotene and vitamin A, which can mitigate age-related macular degeneration.
- Overall Wellness: Beyond these specifics, zucchini is a nutrient-dense food, offering dietary fiber, vitamins A and C, manganese, folic acid, magnesium, and copper. It also provides omega-3 fats, zinc, niacin, plant proteins, vitamin B, calcium, and amino acids, making it appropriate for all age groups, including pregnant women.
Selecting and Storing Zucchini
Choose zucchinis that are firm, smooth, and free of blemishes. A textured surface often indicates freshness. Opt for small to medium-sized ones, as larger zucchinis are likely overripe and may taste bitter.
You can store fresh zucchinis for up to two days in a dry, ventilated space or up to 20 days in an airtight container in the fridge.
To freeze, wash, slice, and briefly cook them in salted water before drying and storing in freezer-safe bags.
How To Use Zucchini
Culinary uses for zucchini are diverse. It can be eaten raw, grilled, sautéed, roasted, or turned into zucchini noodles for a pasta substitute. Moreover, it's not limited to savory dishes; zucchini works well in baked goods like zucchini bread and cakes.
The digestibility of zucchini varies depending on the cooking method. Generally, younger zucchinis are easier to digest. Fried versions may be harder on the digestive system.
What Are Cucumbers?
Cucumbers are a popular spring vegetable, primarily composed of water—more than 90%—making them a hydrating option during hot weather. The adage "cool as a cucumber" holds some truth; the vegetable's skin is often 20 degrees cooler than the surrounding air.
Originating in South Asia, cucumbers spread to other parts of Asia, including India, thanks to early explorers.
Ancient civilizations like Egypt, Greece, and Rome valued them not only as food but also for their skin-healing properties.
Today, cucumbers are categorized into two types: those consumed fresh and those intended for pickling.
Fresh cucumbers are usually 25-35 cm long and have skin that ranges from white to green, occasionally featuring stripes or tiny bumps.
Health Benefits of Cucumbers
- Healthy Brain: Cucumbers contain fisetin, an anti-inflammatory flavonol linked to brain health.
- Immune Health: Rich in lignans, cucumbers enhance the immune system and display antibacterial, antifungal, and antiviral properties.
- Antioxidants: Abundant in antioxidants like vitamin C and beta-carotene, cucumbers also offer flavonoids like quercetin, apigenin, and kaempferol.
- Digestive Health: High in both water and fiber, cucumbers contribute to digestive wellness. They offer about 50 grams of fiber per 1,000 calories consumed.
- Fresh Breath: A slice of cucumber on the tongue can eliminate odor-causing bacteria.
Selecting and Storing Cucumbers
Choose firm cucumbers with smooth, bright to dark green skin.
Avoid yellow or wrinkled ones. Store in the fridge to extend freshness.
Though best consumed within a day or two, they can last up to a month in a colder fridge.
Wash well before eating to remove any protective wax coating.
How To Use Cucumbers
Cucumbers are salad staples but are also key ingredients in pickling (gherkins). They feature in various dishes, often accompanying chicken or minced meat.
Cucumber juice, either standalone or blended with other vegetable juices, is another popular option way to get its nutrients.
Zucchini vs Cucumber
Though part of the same plant family, Cucurbitaceae, zucchini and cucumbers differ in genus.
Zucchinis belong to Cucurbita pepo, alongside squashes and pumpkins.
Zucchini is often cooked due to its bittersweet flavor, while cucumber is best enjoyed raw.
Nutritional Comparison of Zucchini Vs Cucumbers
We’ve also included a graph that summarizes the nutritional value of cucumbers and zucchini:
| per 100 grams | Zucchini | Cucumbers | ||
| Calories | 15 | 15 | ||
| Grams/Mg | Daily Value % | Grams/Mg | The % Value of the Day | |
| Fat | 0.4g | 1% | 0.1g | 0% |
| Cholesterol | 0.0mg | 0% | 0.0mg | 0% |
| Total Carbohydrate | 2.7g | 1% | 3.6g | 1% |
| Sugars | 1.7g | 1.7g | ||
| Dietary Fiber | 1.0g | 4% | 0.5g | 12% |
| Potassium | 264mg | 8% | 147mg | 4% |
| Sodium | 3mg | 0% | 2mg | 0% |
| Protein | 1.1g | 0.7g | ||
| Vitamin A | 22% | 2.1% | ||
| Vitamin C | 22% | 4.7% | ||
| Iron | 2.1% | 1.6% | ||
| Calcium | 1.4% | 1.2% |
What’s The Best Substitute For Zucchini?
Zucchini is uncommon in certain regions like Asia. If unavailable, consider substitutes like eggplant or yellow squash, which share similar textures and flavors with zucchini.
We highly suggest you try both when you can. If eggplant or yellow squash doesn’t appeal to you, we have the best substitutes for zucchini guide you may find helpful.
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