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Low-calorie, with vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
18
KCAL / 100G
Carbs
3.5g
· 65%
Protein
1.2g
· 22%
Fat
0.3g
· 13%
Fiber
1.1g
Vitamins
Vitamin C
20.5mg · 23% DV
B6
0.16mg · 9% DV
B2
0.08mg · 6% DV
Folate
25µg · 6% DV
Minerals
Potassium ⭐
276mg · 8% DV
Phosphorus
39mg · 6% DV
Magnesium
19mg · 5% DV
Calcium
17mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.06g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Both work well. Raw ribbons stay crisp and fresh, while a very quick sauté softens the texture and helps the lemon flavor coat the zucchini more evenly.
Salt and lemon draw out moisture, so dress the zucchini close to serving time. If needed, let the ribbons drain briefly in a colander and pat them dry before mixing.
Yes, but the texture is best when fresh. For meal prep, keep the zucchini ribbons and the lemon dressing separate until just before serving.
They are usually best within about 1 day in a sealed container. After that, the ribbons tend to soften and release more liquid.
Freezing is not ideal. Zucchini has high water content, so the ribbons usually become soft and watery after thawing.
They go especially well with grilled fish, chicken, yogurt-based sauces, fresh herbs, and olive oil. Adding a protein source and some healthy fat makes the dish more satisfying as a meal.
On their own, they are very light, so they may not be enough for fueling or recovery around harder training. Pairing them with protein and, if needed, an extra carbohydrate source makes them more practical.
Yes, they are generally a light evening option. However, the lemon may bother people who are sensitive to acidic foods or prone to reflux.
No, not completely. Acid does not erase the food’s value, though long storage and high heat can reduce some more delicate vitamins over time.
People with reflux, gastritis, or sensitivity to acidic foods may find the lemon irritating. Anyone on a medically restricted diet should also pay attention to added salt and any extra ingredients used in the dish.
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Nutrition data compiled from USDA FoodData Central and scientific sources.