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Low calorie, high fiber, rich in vitamins and minerals
In season: Spring · Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Steamed Zucchini (130 g) has 23 calories. That works out to 18 calories per 100 g. It contains 4 g of carbs, 1.6 g of protein, 0.4 g of fat and 1.3 g of fiber. Its 23.3 mg of Vitamin C covers 26% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 100 g
18
KCAL / 100G
Carbs
3.1g
· 1% DV
Protein
1.2g
· 2% DV
Fat
0.3g
· 0% DV
Fiber
1g
· 4% 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%
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
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 18 calories in 100 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.
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
0.07g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
Cut the zucchini into evenly sized pieces and arrange them in a fairly single layer in the steamer basket. Remove it as soon as it is tender when pierced with a fork, as oversteaming makes it watery and soft.
Bitterness can come from naturally occurring cucurbitacins, and zucchini that tastes intensely bitter should not be eaten. Cooking does not reliably remove this bitterness, so discard strongly bitter zucchini.
Cool it promptly rather than leaving it at room temperature for a long time, then refrigerate it in a sealed container. For the best texture, use it within 2 to 3 days and reheat it only briefly.
Yes, although it will release water and become softer after thawing. Cool it completely, freeze it in portions in an airtight container, and use thawed zucchini in soups, fritters, or saucy dishes.
Garlic, dill, mint, black pepper, lemon zest, and chili flakes add flavor without overwhelming its mild taste. A little olive oil and lemon juice also make a simple steamed zucchini dish more satisfying.
Yes, a garlic yogurt sauce is a fresh, creamy accompaniment to steamed zucchini. Unsweetened plant-based yogurt is a suitable alternative for those avoiding dairy.
Neither is better in every respect. Steaming limits contact with cooking water, so it may preserve more water-soluble nutrients than boiling, while raw zucchini retains more heat-sensitive compounds.
On its own, it is a light option that is unlikely to feel heavy before exercise. After training, pair it with a protein food such as eggs, yogurt, fish, legumes, or tofu for a more balanced meal.
For most people, it is a light vegetable choice for an evening meal. If zucchini or a garlic-based sauce triggers bloating or reflux for you, choose a smaller serving and avoid eating it immediately before bed.
Steaming softens the zucchini while allowing less moisture to evaporate than pan-cooking. To reduce excess moisture, avoid overcooking it and let it stand briefly uncovered after steaming.
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Nutrition data compiled from USDA FoodData Central and scientific sources.