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A low-calorie vegetable with a high water content.
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Raw Black Zucchini (196 g) has 33 calories. That works out to 17 calories per 100 g. It contains 6.1 g of carbs, 2.4 g of protein, 0.6 g of fat and 2 g of fiber. Its 35.1 mg of Vitamin C covers 39% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 196 g
33
KCAL / 196G
Carbs
6.1g
· 2% DV
Protein
2.4g
· 5% DV
Fat
0.6g
· 1% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 24% · Fat 14%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 33 kcal | |
| Total fat | 0.6 g | 1% |
| Saturated fat | 0.16 g | 1% |
| Trans fat | 0 g | |
| Sodium | 16 mg | 1% |
| Total carbohydrate | 6.1 g | 2% |
| Fiber | 2 g | 7% |
| Protein | 2.4 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 196 g | 33 kcal |
| ½ piece (half) | 98 g | 17 kcal |
| 100 g | 100 g | 17 kcal |
| 1 cup (shredded) | 113 g | 19 kcal |
| 1 piece (small) | 118 g | 20 kcal |
| 1 cup (chopped) | 124 g | 21 kcal |
| 1 serving (medium) | 150 g | 26 kcal |
| 1 piece (large) | 323 g | 55 kcal |
Calculated from 17 calories per 100 g.
Yes, raw black zucchini is safe to eat when it is fresh and thoroughly washed. Slice, grate, or shave it into ribbons for salads, sandwiches, or a dip platter; discard it if it tastes unusually bitter.
No, peeling raw black zucchini is usually unnecessary. Its thin skin is edible and adds texture; scrub it under running water, then trim the ends. Peel only if the skin is damaged or unpleasantly tough.
Wash the raw black zucchini, then slice it thinly, grate it, or use a peeler to make ribbons. Toss it with lemon juice, olive oil, herbs, and a little salt shortly before serving so it stays crisp rather than watery.
Raw black zucchini tastes mild, fresh, and slightly sweet, with a crisp texture and a hint of cucumber-like freshness. Its gentle flavor pairs well with lemon, fresh herbs, garlic, and creamy dips.
Rinse raw black zucchini under clean running water and rub the skin with your hands or a clean produce brush. Do this before cutting, and skip soap or detergent, which is not meant for washing produce.
Keep raw black zucchini unwashed and dry in the refrigerator’s crisper drawer, loosely wrapped or in a perforated bag. Refrigerate cut pieces in a covered container and use them promptly, since cut zucchini loses moisture and freshness faster.
Yes, you can freeze raw black zucchini, but thawed pieces turn soft and watery, so they are better for soups and cooked dishes than salads. For a firmer result after freezing, briefly blanch the slices, cool them, and drain well first.
No—do not eat raw black zucchini that tastes distinctly bitter. Strong bitterness can signal naturally occurring cucurbitacins, which may cause stomach and intestinal upset; discard the zucchini rather than trying to hide the taste with seasoning.
Yes, the small, soft seeds in raw black zucchini are edible and do not need to be removed. In an overgrown zucchini, the seeds and central pulp can become firm and fibrous, so scoop out that section if the texture bothers you.
Neither form is automatically better; raw black zucchini stays crisp and works well in salads, while cooking softens it and makes it easy to add to warm dishes. Choose the preparation you enjoy, and avoid overcooking if you want it to hold its shape.
Vitamins
Vitamin C
35.08mg · 39% DV
B6
0.32mg · 19% DV
B2
0.18mg · 14% DV
Folate
47.04µg · 12% DV
Minerals
Manganese
0.35mg · 15% DV
Potassium ⭐
512mg · 15% DV
Copper
0.1mg · 11% DV
Phosphorus
74mg · 11% DV
Sodium
16mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 33 calories in 1 piece (medium) (196 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Raw Black Zucchini is a dark-skinned summer squash served uncooked, usually while young and tender. Thinly sliced or grated, it works in salads, slaws and vegetable platters; zucchini is also commonly cooked, but this form keeps its fresh crunch.
Its flavour is mild and lightly vegetal, with a juicy, crisp texture. It is mostly water and low in calories, with 17 calories per 100 g. Try it with lemon, olive oil and herbs, or serve the slices with a dip. Choose firm, smaller zucchini for the most tender texture, and wash the skin well before using.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 1
Unprocessed
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
0.16g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.18g
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Nutrition data compiled from USDA FoodData Central and scientific sources.