Differences between zucchini and squash
Representatives of the pumpkin family of vegetables, squash and squash, have a lot in common. They go well in dishes and, if necessary, replace each other well. The difference between zucchini and squash still exists - it is useful for all gardeners, housewives and cooks to know about it.
Differences between zucchini and squash
Appearance
Patissons differ from zucchini in appearance.
The first ones have a round and flattened shape, resemble a flower or a plate with corrugated edges (their other name is a dish-shaped pumpkin). The second ones are similar in shape to large cucumbers, they are oval and oblong.
Both vegetables are consumed unripe. At this time, squash reaches a diameter of 7-15 cm, and the length of zucchini is 10-20 cm, depending on the variety.
Of course, these vegetables continue to grow, and when overripe, they can reach the size of a large pumpkin. But overripe specimens are not suitable for food, with the exception of cooking squash caviar.
Taste
The taste of zucchini and squash is in many ways similar, but also has its own differences. While the former have a neutral taste, the latter are somewhat specific.
Zucchini easily adopt the taste of other products during cooking, so even sweet dishes (compotes, jams, etc.) are made from them.
With squash, such a number does not work - these vegetables cooked in any form retain the spicy notes inherent only in them. Overripe tastes change for the worse.
In young zucchini, the flesh is more juicy, while it is so tender that it is sometimes added to salads raw. As for the dish pumpkin - its pulp always requires heat treatment.
Patisson has a dense structure, which, when overripe, becomes tough and hard. Some gourmets compare the taste of a fried vegetable with the taste of gourmet porcini mushrooms.
Agrotechnics
There is no particular difference in the agricultural technology of these vegetables: both plants are capricious, they prefer fertile soils, an abundance of light and good moisture.
If the soil temperature has not reached 10-12 ° C, the seedlings will not germinate. They need to be planted in different places to avoid cross-pollination.
With the seedling method of growing, the fruits reach the desired maturity a week earlier than when planting with seeds.
As for the yield, dish-shaped pumpkins (squash) yield first place to their oblong congeners.
Caring for vegetables is easy even for a novice gardener. All they need is moderate watering and feeding, as well as sunlight. If the plants do not have enough sun, you can pick a few leaves from the bush and provide additional access to light. In addition to shading, these vegetables have a negative attitude towards acidic soils and frost. They endure a short drought firmly.
Storage
Vegetables can be stored frozen until spring
Zucchini can be stored fresh or frozen. To store fresh vegetables, they must be harvested fully ripe, leaving a few centimeters of the stalk on each.
They are stored in a well-ventilated basement - in a cardboard box, on a shelf with hay or suspended in nets.Before sending vegetables for storage, they are not washed, but wiped with a dry cloth.
It is very important to select only healthy fruits, to discard rotten and frozen ones.
In the basement, according to all the rules, this vegetable can be stored for several months.
An alternative way is to cut it into cubes and put it in the freezer. It will remain frozen until spring.
This method is also suitable for squash, which cannot be sent fresh for storage. Of course, its fruit can also be stored in this form, but after a few days it will harden and become inedible.
Calorie content and useful properties
The calorie content of both vegetables depends on the cooking method.
- Raw or boiled per 100 g: zucchini - 24 kcal, squash - 18-20 kcal.
- When baked, these vegetables contain 30-35 kcal, stewed - 40-45 kcal, and fried - 90-120 kcal.
Both vegetables are rich in fiber, vitamins and minerals, they include:
- Iron;
- Magnesium;
- Manganese;
- Zinc;
- Sodium;
- Potassium;
- Phosphorus;
- Molybdenum;
- Vitamins of groups: A, B, C, PP.
The fruits are considered dietary and do not cause allergic reactions. It is not for nothing that they are recommended to be used by pregnant women and given to young children during feeding. Both vegetables normalize bowel function, reduce bad cholesterol, improve vision and activate metabolic processes in the body.
Conclusion
The main differences between zucchini and squash relate to their appearance, taste and structure of the pulp. Both vegetables are rich in composition, beneficial properties and low in calories. Their agricultural technology is simple and accessible even for novice gardeners.