1 serving (124 grams) contains 20 calories, 1.5 grams of protein, 0.4 grams of fat, and 3.5 grams of carbohydrates.
Calories |
40.0 | ||
---|---|---|---|
% Daily Value* |
|||
Total Fat | 0.8 g | 1% | |
Saturated Fat | 0.2 g | 1% | |
Polyunsaturated Fat | 0 g | ||
Cholesterol | 0 mg | 0% | |
Sodium | 16 mg | 0% | |
Total Carbohydrates | 7 g | 2% | |
Dietary Fiber | 2.4 g | 8% | |
Sugars | 5.0 g | ||
protein | 3.0 g | 6% | |
Vitamin D | 0 mcg | 0% | |
Calcium | 40.0 mg | 3% | |
Iron | 0.8 mg | 4% | |
Potassium | 560.0 mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Zucchini and asparagus are nutrient-packed, versatile vegetables commonly used in a variety of cuisines, from Mediterranean to Asian dishes. Zucchini, a type of summer squash originating from the Americas, is rich in vitamins A, C, and K, and provides dietary fiber for digestive health. Its low-calorie content makes it a great addition to weight management plans. Asparagus, a spring vegetable native to Europe and Asia, is a powerhouse of nutrients, including folate, potassium, and antioxidants, which support heart health and aid in detoxification. Both vegetables are low in fat and carbs, making them ideal for balanced diets. Zucchini’s mild flavor pairs well with savory ingredients, while asparagus lends a slightly earthy, nutty taste. They’re often grilled, roasted, or sautéed, allowing their natural flavors and nutritional benefits to shine. Avoid overcooking to preserve their vitamins and crisp texture.