Zucchini vs Cucumber Taste: Cucumbers are generally eaten raw while zucchinis are cooked. However, cucumbers can also be cooked and zucchini may be eaten raw or pickled. Tastewise, cucumbers have a fresh taste and are juicy due to high water content. On the other hand, zucchinis have a heartier flavor and may even tend to be slightly bitter. When cooked, zucchini holds its shape better than cucumbers that wilt easily. However, zucchini softens when cooked while cucumbers will maintain a slight crunch.
It is also important to note that zucchini flowers are edible while cucumber flowers are not. Zucchini vs Cucumber Calories: Cucumbers have a slightly lower calorific value as compared to zucchini.
Zucchini is richer in vitamin B and vitamin C as compared to cucumbers. Both vegetables have relatively equal amounts of calcium but zucchini is richer than cucumbers in potassium and iron.
Zucchini also has a higher amount of protein and fiber. A cold cucumber can be quite refreshing on a hot summer day. Cucumbers typically find themselves in salads or sandwiches. They can also be used to flavor water. On the other hand, zucchinis taste better when baked or stir-fried. Apart from being chopped and used as vegetables, zucchini is often made into the shape of noodles that are popularly known as zoodles.
Zucchini can also be shredded and baked in loaves of bread and muffins. Dark Skin Staying Healthy. Thank Doctor Thank. Cucumber vs Zucchini Cucumbers and Zucchinis have always been a problem vegetable for a lot of people to distinguish apart. Actually it is very hard to distinguish between the two because when these two vegetables are placed right next to each other they both have the same exact dark green skin, pale and seedy flesh, and long cylindrical shape.
However when you touch them you will soon see that what might appear as twins which are not. Cucumbers have a cold and waxy bumpy feeling exterior and Zucchinis have a rough and dry exterior. Cucumbers are a member of the gourd family. It is also a creeping vine that roots into the ground and travels up a trellis. The plant itself has large leaves that form a canopy like top over the fruit. Zucchini on the other hand is a part of the cucuribita family.
The female flower of the plant has a golden blossom on the end of each zucchini plant. The male flower on the other hand grows on the stem of the plant and is smaller than the female plant. The flowers of the cucumber plant are not edible while the flowers of the zucchini are edible and many consider them a delicacy. A cucumber is basically classified as a fruit while a zucchini on the other hand is most generally classified as a vegetable which means that it is prepared differently.
Another big difference between Cucumbers and Zucchini is the way that they are cooked. When cucumbers are cooked they become wilted but still maintain a slight crunch. Zucchini on the other hand will sweeten up and brown when they are cooked either on the top of the stove or the oven.
When these vegetables are eaten raw you will see yet another big difference. Cucumbers will be juicy, cool, and crisp. When choosing zucchini, the main indication that the vegetable is fresh is its prickly surface.
It is best to choose medium to small zucchini because the larger ones have a lot of seeds and, in most cases, are overripe and very likely to have a bitter taste. Zucchinis stay fresh for no more than days in a dry and ventilated place. If stored in the refrigerator, this period jumps to 20 days , but it is important that they are placed in an airtight box or bag.
If you want to keep fresh zucchini in the freezer, first clean them, cut, and blanch for a few minutes in salted water. Allow them to dry, store them in envelopes, and freeze. Zucchini has a wide culinary application — they are eaten raw, grilled , roasted, boiled, and fried. They can also be stripped or spiraled into long noodles to make zucchini noodle dishes, a healthy alternative to heavy pasta. Not only is zucchini good for savory meals, but it can also be used to make sweet bread and cakes, from zucchini bread to zucchini brownies.
Young zucchini is the most suitable for all types of culinary purposes and are also the easiest to digest. In fact, the digestibility of zucchini depends on how they are prepared. When they are boiled, they are easily digested, while fried zucchini are more difficult to digest. Cucumbers originated in South Asia thousands of years ago.
Early explorers and tourists brought these vegetables to India and other parts of Asia. They were particularly popular in the ancient civilizations of Egypt, Greece, and Rome, which used them not only as food but also because of their beneficial properties for the skin. The species that are nowadays cultivated are divided according to whether they are eaten fresh or marinated. Cucumbers that are eaten fresh are cylindrical in shape and about cm long.
Their skin, which vary from green to white, can be either solid or striped and have small bumps all across the surface. The inside of the cucumber is very pale green, dense and crunchy. Cucumbers that are grown to be pickled or marinated are much smaller in size.
Gherkins are one of the varieties of cucumbers grown for this purpose. The choice of cucumbers is determined by the fact that they are hard, with rounded edges, and their color is from bright to dark green. Those cucumbers that are yellow, wilted, or wrinkled at the tips should be avoided. These vegetables need to be stored in the refrigerator , where they can be kept fresh for several days.
It is recommended to use within one or two days , but you can generally keep them for around a week in a colder refrigerator. Cucumbers and other tender vegetables are sometimes treated with wax to protect them from injury during transport, which means that they must be peeled before consumption.
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