Zucchini :- Nutrition Facts | Planting | Care | Harvest

May 5, 2016 by admin| Leave a comment


Squash is a seasonal vegetable. It is very susceptible to frost and heat damage, but with proper care, it will produce a bumper crop with very few plants. There are many varieties of summer squash to choose from, including it will produce a bumper crop with very few plants. There are many varieties of summer squash to choose from, including zucchini.

Different varieties of Squash that you can get from Biocarve’s Online Store:

Nutrition Facts: Zucchini

Amount Per 1 large (323 g)
Calories 54
% Daily Value*
Total Fat 1 g 1%
Saturated fat 0.3 g 1%
Polyunsaturated fat 0.3 g
Monounsaturated fat 0 g
Trans fat 0 g
Cholesterol 0 mg 0%
Sodium 25.8 mg 1%
Potassium 843 mg 24%
Total Carbohydrate 10 g 3%
Dietary fiber 3.2 g 12%
Sugar 8 g
Protein 3.9 g 7%
Vitamin A 12%
Calcium 5%
Vitamin D 0%
Vitamin B-12 0%
Vitamin C 96%
Iron 6%
Vitamin B-6 25%
Magnesium 14%


  • If you wish to start seeds in green house due to a cold season, sow 2 to 4 weeks before last spring frost in peat polythene pouches of 3×6 inch size . However, we recommend direct-seeding (in the month of February in North India) for squash because they do not always transplant well. If you do transplant, be very gentle with the roots.
  • If you wish to get an early start, it may be better to warm the soil with black plastic mulch once the soil has been prepared in early spring.
  • The soil needs to be warm (at least 15ºC at a two-inch depth) so we plant summer squash after crops of peas, lettuce and spinach.
  • In fact, waiting to plant a few seeds in early summer will help avoid problems from vine borers and other pests and diseases common earlier in the season.
  • The outside planting site needs to receive full sun; the soil should be moist and well-drained, but not soggy.
  • Squash plants are heavy feeders. Work compost and plenty of organic matter into the soil before planting for a rich soil base.
  • Plant seeds about one-inch deep and 2 to 3 feet apart in a traditional garden bed.
  • Or, you could also plant as a “hill” of 3 or 4 seeds sown close together on a small mound; this is helpful in northern climates as the soil is warmer off the ground. Allow 5 to 6 feet between hills.
  • Most summer squashes now come in bush varieties, which uses less space, but winter squash is a vine plant and needs more space. They will need to be thinned in early stages of development to about 8 to 12 inches apart.


  • Mulch plants to protect shallow roots, discourage weeds, and retain moisture.
  • When the first blooms appear, apply a small amount of fertilizer as a side dress application.
  • For all type of squash, frequent and consistent watering is recommended. Water most diligently when fruits form and throughout their growth period.
  • Water deeply once a week, applying at least one inch of water. Do not water shallowly; the soil needs to be moist 4 inches down.
  • After harvest begins, fertilize occasionally for vigorous growth and lots of fruits.
  • If your fruits are misshapen, they might not have received enough water or fertilization.


  • Harvest summer squash when small and tender for best flavor. Most varieties average 70 days to maturity, and are ready as soon as a week after flowering.
  • Check plants everyday for new produce.
  • Cut the gourds off the vine rather than breaking them off.
  • Fresh summer squash can be stored in the refrigerator for up to ten days.
  • Harvest winter squash when rind is hard and deep in color, usually late September through October.
  • Freezing Summer squash: Wash it, cut off the ends, and slice or cube the squash. Blanch for three minutes, then immediately immerse in cold water and drain. Pack in freezer containers and freeze.
  • Pull up those vines and compost them after you’ve picked everything or after a frost has killed them. Then till the soil to stir up the insects a bit.