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?

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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.

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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).

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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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