With an average annual consumption of 5 kilos per household, zucchini is one of the favorite vegetables of the French. Yet many consumers continue to make a very common mistake with this food. Here is which one.
According to a study carried out in 2021 by the National Establishment for Agricultural and Seafood Products, otherwise known as FranceAgriMer, zucchini is the third most purchased vegetable by the French. The organization reported that households purchased around 5.52 kilograms of zucchini during the year. And even if the zucchini seems particularly appreciated by many consumers, many of them make a crucial error when it comes to conservation. And, like all other vegetables, storage errors can lead to a loss of texture, quality or even nutrients.
To keep zucchini in the best possible conditions, immediately forget about low temperatures. Yes, when placed in the refrigerator, the food is much more likely to lose its nutrients and wilt. To avoid this inconvenience, it is best to store your courgettes in a dry and dark place, such as a garage or cellar. For optimal conservation, it is also important to do not mix zucchini with other vegetables. This results in them ripening faster.
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A trick to preserve the nutrients of zucchini
After keeping your zucchini in the best conditions, it’s time to cook. And, again, there is a trick to retain the nutrients of the vegetable in question. To do this, you have to prepare the zucchini without peeling them. Because yes, most of the nutrients are in the skin of the food. All you have to do is bring your favorite recipe: au gratin, salad, steamed… and savor a good ultra-vitamin meal.