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Low calorie, good fiber source, contains vitamin C and potassium
CALORIES
GI
POTASSIUM
FIBER
Raw zucchini is an unprocessed vegetable with a mild, fresh flavor and a light nutritional profile. Per 100 grams, it provides 17 calories, 1.2 grams of protein, 3.1 grams of carbohydrates, 0.3 grams of fat, and 1 gram of fiber.
With a glycemic index of 15, raw zucchini is a low-GI food. It fits vegan, vegetarian, keto, paleo, gluten-free, Mediterranean, and other flexible eating patterns. Thinly sliced zucchini can add a crisp texture to salads or be served as part of a raw vegetable platter.
Selected: 100 g
17
KCAL / 100G
Carbs
3.1g
· 62%
Protein
1.2g
· 24%
Fat
0.3g
· 14%
Fiber
1g
Vitamins
Vitamin C
17.9mg · 20% DV
B6
0.16mg · 9% DV
B2
0.09mg · 7% DV
Folate
24µg · 6% DV
Minerals
Potassium ⭐
261mg · 8% DV
Phosphorus
38mg · 5% DV
Magnesium
18mg · 4% DV
Calcium
16mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
0.07g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Slice it thinly, shave it into ribbons, or grate it into salads. Lemon juice, olive oil, fresh herbs, yogurt, and a little salt complement its mild flavor; salting briefly also softens the texture.
Yes. The skin is edible, so simply wash the zucchini thoroughly under running water and trim the stem and blossom ends before eating.
Do not eat zucchini that tastes distinctly bitter. Rarely, cucurbitacins can cause intense bitterness and digestive illness, and cooking or seasoning does not make a bitter zucchini safe to eat.
Keep whole, dry, unwashed zucchini in the crisper drawer for about 4 to 7 days. Once cut, store it in an airtight container and use it within 2 to 3 days for the best quality.
It can be frozen, but it will become soft and release water after thawing. For best results, briefly blanch it first and reserve frozen zucchini for soups, fritters, sauces, or sautéed dishes rather than raw salads.
Both are mild, refreshing vegetables, but cucumber is usually crisper and more watery. Raw zucchini has a firmer texture and more neutral flavor, making it especially useful for ribbons, slaws, and yogurt-based salads.
Raw zucchini works well with lemon, garlic, yogurt, feta, parmesan, chickpeas, basil, mint, dill, and toasted nuts or seeds. Adding olive oil or tahini can make the dish more satisfying and helps the body absorb fat-soluble plant compounds from the meal.
Raw zucchini alone is best treated as a light side rather than a complete pre- or post-workout food. After exercise, pair it with a protein-containing food such as yogurt, eggs, beans, fish, or cheese as part of a balanced meal.
Many people tolerate it well, but raw vegetables can cause gas or bloating in people with sensitive digestion or irritable bowel syndrome. If it bothers you late in the day, have a smaller serving, chew thoroughly, or choose cooked zucchini instead.
Zucchini is generally considered a lower-oxalate vegetable and may fit many kidney-stone eating plans. However, the right approach depends on the type of stone and any kidney-related dietary restrictions, so individualized medical advice takes priority.
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Nutrition data compiled from USDA FoodData Central and scientific sources.