Which pesticide is zucchini most sensitive to?

Zucchini is a vegetable with high nutritional value, and many people like to eat it after a simple stir-fry. For growers, do you know which pesticide zucchini is most sensitive to?

1. Pesticides zucchini is most sensitive to

The pesticides zucchini is most sensitive to are trichlorfon, cyanophos, and similar products. Zucchini is sensitive to phoxim and carbaryl, and is prone to pesticide damage.

2. What are the values of zucchini

1. Nutritional value

Zucchini contains relatively large amounts of vitamin C, glucose and other nutrients, and its calcium content is especially high. For different varieties, the nutrient content per 100 g of edible portion (fresh weight) is as follows: protein 0.6-0.9 g, fat 0.1-0.2 g, fiber 0.8-0.9 g, carbohydrates 2.5-3.3 g, carotene 20-40 micrograms, vitamin C 2.5-9 mg, calcium 22-29 mg.

2. Medicinal value

Traditional Chinese medicine believes that zucchini has the effects of relieving restlessness and thirst, moistening the lungs and stopping cough, clearing heat and promoting urination, and reducing swelling and dispersing nodules. It has an auxiliary therapeutic effect on symptoms such as excessive thirst, edema and abdominal distension, sores and toxins, as well as nephritis and ascites due to cirrhosis; it can enhance immunity and exert antiviral and antitumor effects; it can promote the secretion of insulin in the human body, can effectively prevent and treat diabetes, prevent liver and kidney lesions, and help enhance the regenerative capacity of liver and kidney cells.

3. Edible value

The zucchini fruit is cylindrical, relatively small, with a smooth surface, and young fruits are picked for use as a vegetable. Zucchini is deeply loved by people for its thin skin, thick flesh, abundant juice, suitability for meat or vegetarian dishes, and use as either a dish or a filling. If zucchini is found to taste bitter when eaten, it may contain the bitter substance “cucurbitacin”, so do not eat it.