Nutritional Value of Baked Vegetables

For additional nutrition, I grated a raw zucchini into double batch of brownies. I am now wondering if it makes a difference, because heat kills vitamins and the fiber is negligible. Any thoughts on the subject?


Holly from Richardson, TX

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July 10, 20080 found this helpful

Well regardless of some vitamin loss, there is a lot of fiber in zuchinni, so that helps. Anything that adds vegies or fruit, can't be bad!

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By Lynda (Guest Post)
July 11, 20080 found this helpful

You're so right, it kills all nutrients. Best to steam or eat peeled and sliced raw with healthy homemade dips.

: )

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July 11, 20080 found this helpful

Well, heat kills 80% of water soluable vitamins that I remember from health class, but I can't remember if it does anything to the fat soluable ones.


At the very least, you're cutting calories from the brownies which is always good for you.

That I've found, the nutritional value of a zucchini is:

Potassium - 345.6 mg
Phosphorus - 7.2 mg
Magnesium - 43.2 mg
Calcium - 48.6 mg
Sodium - 1.8 mg
Iron - .65 mg
Manganese - .38 mg
Selenium - .36 mg
Zinc - .7 mg
Also contains small amount of copper.
Vitamin A - 516.6 mg
Vitamin C - 9.9 mg
Niacin - .92 mg
Folate - 36 mcg
Contains some other vitamins in small amounts.

Plus 2.5 grams of fiber.

So you're at least going to get some of the water-soluable Bs and Cs, plus a good amount of Vitamin A, and some minerals to boot.

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July 12, 20080 found this helpful

Baking zucchini into the brownies sounds like a good idea to me. It will add fiber and the vitamins of the zucchini will go into the brownies (not to mention moisture).


There is always some vitamin loss when cooking but it still will be healthier brownies. And we have to use up all the zucchini somewhere.

Susan from ThriftyFun

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