is to leave the top off the pot so that the volatile acids can float off into the air. Or you can
stir-fry the zucchini or steam it in very little water so the vegetable cooks before the chloro-
phyll/acid reaction can occur.
Yellow squash stays bright yellow no matter how long you cook it; its carotene pig-
ments are impervious to the normal heat of cooking.
How Other Kinds of Processing Affect This Food
Canning. Canned zucchini has about as much vitamin C as fresh-cooked zucchini.
Medical Uses and/or Benefits
Lowering the risk of some cancers. According to the American Cancer Society, foods rich in
beta-carotene may lower the risk of cancers of the larynx, esophagus, and lungs. There is
no similar benefit from beta-carotene supplements; indeed, one controversial study actually
showed a higher rate of lung cancer among smokers taking the supplement.
Adverse Effects Associated with This Food
Food/Drug Interactions
Summer Squash