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Patty pan squash Vegetable Health Benefits

Patty pan squash is a variety of summer squash (Cucurbita pepo) notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer.

 

Patty pan squash comes in yellow, green, and white varieties. The squash is most tender when relatively immature; it is generally served when it is no more than two to three inches in diameter.

 

Patty pan squash is low in saturated fat and sodium and contains no cholesterol. It provides an excellent source of vitamins and minerals.

 

One cup of cooked patty pan squash provides 38 calories and 43 percent of your daily value of Vitamin C, 13 percent of your daily value of folate, and substantial amounts of vitamin B-6, magnesium, potassium and Vitamin A.

 

Patty pan squash has many disease-fighting elements. Its fiber content helps reduce the risk of colon cancer and reduce dietary cholesterol.

 

The vitamin C found in patty pan squash can also help prevent oxidation of cholesterol in the blood vessels, which in turn can decrease risk for atherosclerosis.

 

These squash are small enough to be cooked whole, and they can be steamed, boiled, or baked after they have been poked to release any pressure which might build up during the cooking process.

 

Patty pan squash can also be halved, stuffed, and baked or broiled, and it may be used chopped in an assortment of dishes where squash might be desirable.

 

Patty pan squash is abundant in antioxidants that keep free radicals at bay. With its high beta-carotene content, summer squash is a great source of protection from pollutants and chemicals that lead to cancer.

 

The magnesium quantity has been shown to reduce the risk of heart attack and stroke. Along with its potassium content, magnesium is good for reducing high blood pressure.

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