What happens to your body when you eat yellow squash regularly

Eating regularly yellow squash can offer a range of health benefits, thanks to its high antioxidant, vitamin and fiber content.

1. Packed vitamins and nutrients

The yellow squash is low in calories and rich in vitamins and other nutrients, making it a healthy add to your diet.

A medium yellow squash A:

• Calories: 38
• Protein: 2 grams
• Fiber: 2 grams
• Magnesium: 40 mg
• Potassium: 444 mg
• Vitamin C: 39 mg
• Vitamin A: 16 mcg (like beta-carotene)

2. Help protect from chronic diseases

The yellow squash contains a variety of antioxidants, including carotenoids (such as beta-carotene, lutein and zeaxanthin), vitamin C and polyphenols. These compounds help reduce oxidative stress in the body by neutralizing free radicals – unknown molecules that can damage cells over time.

Oxidative stress has been linked to the development of several chronic conditions, including heart disease, cancer and age -related diseases. Although most studies have not examined the yellow squash alone, its antioxidant profile align with wider research suggesting that a diet rich in vegetables and fruits can support long -term health.

The American Cancer Society recommends eating a variety of non -starchy vegetables, such as squash, as part of a healthy food model that can help reduce the risk of certain cancers. Vegetables rich in carotenoids have been widely studied for their potential protective effects.

3. Promoses digestive health

The yellow squash is a good source of fibers, in particular insoluble fibers, which helps to promote regular stools and a global digestive function. Insoluble fiber adds bulk to stool and helps foods to move more effectively in the digestive tract.

For people with constipation of irritable colon syndrome (IBS), fibers – especially the type found in fruits and vegetables – help relieve symptoms.

According to the American Gastroenterological Association, certain types of fibers can improve intestinal function and support intestinal health. The inclusion of fiber -rich vegetables such as yellow squash as part of a balanced diet can contribute to better digestion over time.

4. Rich in carotenoids that protect vision

The yellow squash contains lutein and zeaxanthine, two carotenoids known to benefit ocular health. These compounds act as antioxidants and help filter blue light, which can contribute to oxidative damage in the retina.

Several studies have shown that higher contributions of lutein and zeaxanthine can help protect against age -related macular degeneration (AMD) and cataracts, especially in people at risk of ocular disease.

Since the body does not produce these nutrients alone, eating yellow and orange vegetables as well as yellow squash is a useful way to pass your diet.

5. Potential advantages of the skin

The same antioxidants that benefit ocular health can also support your skin. The yellow squash provides beta -carotene, lutein, vitamin C, vitamin E and polyphenols – nutrients that help protect the skin cells from oxidative stress and support the function of natural skin barrier.

Studies suggest that carotenoids can accumulate in the skin over time, providing slight protection against sun damage and helping to improve skin hydration and elasticity.

However, these effects are modest and should not be considered as a replacement for sun protection measures experienced as a sunscreen and protective clothing.

6. Contributes to bone health

The yellow squash offers several important nutrients to maintain healthy bones, including potassium, magnesium, vitamin C and carotenoids. Research suggests that these nutrients play a role in bone metabolism and can help maintain bone mineral density.

Large studies have shown that diets rich in fruits and vegetables are linked to stronger bones and a lower risk of osteoporosis. This is probably due to the combination of micronutrients and plant compounds which help regulate bone renewal and reduce bone degradation.

Foods rich in potassium and antioxidants, such as yellow squash, can help balance the load of food acid, which has been proposed as another mechanism supporting bone.