Consumption of zucchini that has been processed in a normal manner does not generally lead to cancer, while excessive consumption of fried zucchini or rotting zucchini over a long period of time is likely to increase the incidence of cancer.
Zucchini itself is a vegetable, it is not carcinogenic, appropriate consumption can be supplemented with carbohydrates, vitamins and dietary fiber and other nutrients.
Each 100 grams of zucchini contains 19 calories, of which 3.8 grams of carbohydrates, 0.8 grams of protein, 0.2 grams of fat, 0.6 grams of dietary fiber, vitamin A3 micrograms, potassium 92 milligrams, calcium 15 milligrams. General daily through the steamed, stewed, fried and other ways to processed zucchini, is beneficial to the body.
However, fried zucchini (containing benzopyrene, acrylamide), or rotting zucchini (containing exhibition of penicillin) has a certain carcinogenicity, the human body, if long-term consumption of these carcinogenic substances, may lead to an increase in the incidence of cancer.
Diets should be low in oil and salt, cooked at low temperatures, and fresh foods should be chosen to protect the health of the body.