Grilled Courgette
Courgette is a low-calorie whole vegetable with high water content, providing vitamin C, vitamin K, and potassium. Grilling can produce small amounts of polycyclic aromatic hydrocarbons (PAHs) on charred surfaces, but exposure from vegetables is far lower than from grilled meats.
What it is
Zucchini (Cucurbita pepo) cooked over direct dry heat; courgette is the British/French name.
Vegetable side / ingredient.
Why it's flagged
- trace PAHs from charring
- occasional bitter cucurbitacin in unusual cultivars
What regulators actually say
"Squash, summer, zucchini, includes skin, raw - Vitamin C 17.9 mg, Vitamin K 4.3 µg per 100 g."
"Grilling and barbecuing of foods may form polycyclic aromatic hydrocarbons (PAHs) on charred surfaces."
Regulatory status
United States — FDA
Permitted whole food.
European Union — EFSA
Permitted; cucurbitacins in cucurbits monitored by EFSA.
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