Which one has more fibers and water content?

Zucchini and cucumber belong to the family of cucurbitaceae plants and share many similarities: they are both green and moisturizers of summer vegetables rich in antioxidants, fiber and potassium.

Cucumbers are generally consumed raw or marinated, while zucchini is often cooked. The two vegetables are part of a healthy diet, depending on whether you prefer the slightly sweet flavor of the zucchini or the slightly bitter crunch and refreshing raw cucumbers.

Cucumbers are slightly more moisturizing

While zucchini and other summer squash is 94% water, cucumbers are slightly more moisturizing with 96% water.

Cucumber is similar to watermelon in terms of hydration which it offers, according to Sherry Gray, MPH, RD, a recorded dietitian and a nutrition educator at the University of Connecticut.

Since cucumbers are generally consumed raw, they keep their water content, while cooking zucchini can reduce it.

Zucchini have more fibers

Cucumber and zucchini are rich in fiber, a carbohydrate that helps manage blood sugar and prevent constipation.

Zucchini have a little more fiber than cucumber: A part of 100 grams of unpailed zucchini at 0.8 grams of fiber, while the same amount of cucumber not blown away at 0.5 gram.

“Most fibers are in the skin of zucchini or cucumber. So you would like to have the skin,” said Gray.

More vitamin C in zucchini, more vitamin K in the cucumber

In addition to the fibers, zucchini contain higher amounts of potassium, magnesium, folate and vitamins A, C and E.

“Courgettes have more nutritional value. It has more vitamins and minerals than cucumber,” said Gray.

But, for vitamin K, choose cucumber on zucchini, she added.

Most adults need between 90 and 120 micrograms (MCG) of vitamin K per day to support blood coagulation and bone construction. A cucumber cup peeled at 9.6 mcg, and the same amount of zucchini not peeled at 5.3 mcg.

Zucchini is a more versatile ingredient

Most people eat raw or marinated cucumbers, but zucchini can be toasted, sautéed, sautéed, added to meatballs, used as noodles or folded in pastries.

“Wash them before eating or preparing, even if you are going to peel them,” Kentweltian Jen Bruning, MS, RDN, LDN, a recorded dietitian based in Chicago and a spokesperson for the Academy of Nutrition and Dietetics, told Kentweltian and Dietetics, said very well-being in an email.

Rub the vegetables under running water to remove any dirt or bacteria. It is not recommended to use soap or washing products on fruits and vegetables as it can be absorbed by products.

You can keep the cucumbers in a plastic bag in the refrigerator for a week and keep the zucchini not washed in the refrigerator up to two weeks. Gray said that one nor the other freezes well due to the high water content. After having thawed, the two would have a pasty texture.