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Zucchini - Nutritionist Karen Roth

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Uploaded on Jun 9, 2010

http://www.karenrothnutrition.com - Peak season for zucchini is May through July when they will be at the tastiest and most nutritious. Nutritionist Karen Roth reveals health benefits of this delicious vegetable.

Karen Roth Nutrition Health Channel is dedicated to helping educate the public on ways to achieve optimum health and disease prevention.

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Karen Roth MS, CNC is a Holistic Nutritionist, Author, Speaker, Video Blogger and Health Expert who maintains a private practice in La Jolla, CA. She consults with clients nationwide via phone, Skype and FaceTime.

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More About This Subject:

You wouldn't know it but zucchini is a great food to add to your diet for bone health. It contains many of the nutrients your bones need, such as magnesium and phosphorous, manganese and copper. These nutrients strengthen the bones and support bone metabolism.

It's also a great food to add if you are watching your weight. One cup is only 36 calories.

Eat it raw. Cut your zucchini into sticks and use for dipping hummus. You can grate it like you would a carrot and toss in salads.

They have high water content. Lightly sauté chunks of zucchini in vegetable broth, for no more than 5 minutes to preserve the nutrients, then sprinkle with Italian seasoning and serve as a side dish. You can make it more interesting by sautéing it along with onions and mushrooms.

Zucchini is great on kabobs and wonderful in scrambled eggs. Just chop it up in smaller pieces. Add smaller chunks of zucchini to spaghetti sauces for extra crunch.

And remember that when you buy foods in season, and local, you save money!

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