Pumpkin is a herbaceous plant in the Pumpkin family. About 8 thousand years ago, pumpkin was first cultivated in South America. The vegetable came to Europe after several millennia thanks to sailors. The shape of the pumpkin varies from round to flattened ellipse. The color of this vegetable is also ambiguous, it can be either bright orange or dark green, depending on the variety, stripes on the fruits can also be observed. The weight of the pumpkin is on average about 3-8 kg, but some varieties can reach a huge size and weight (up to 200 kg). The vegetable is very practical to use, able to maintain its beneficial properties for up to six months, while not requiring special storage conditions. The nutritional value of pumpkin is very high, so eating it is not only tasty, but also useful.
Types and varieties of pumpkin
According to the ripening speed, varieties are divided into:
- early ripening;
- mid-season;
- early ripening;
- late ripening.
According to the destination of pumpkin fruits, several categories are distinguished:
- dining rooms (intended for human food);
- feed (as feed for livestock);
- decorative (for thematic decorations).
And also there are a number of pumpkin varieties that differ in appearance:
- large fruited;
- hard-core;
- nutmeg.
The most popular pumpkin varieties are not demanding on growing conditions. The following varieties live in the middle zone: Arina, Butternat, Smile, Kherson, Winter Sweet, Mozoleevskaya, Almond, Gribovskaya, Marble, Akorn, Zorka, Russian. Pumpkin is unpretentious, can grow on different land, including on not the best. The vegetable is planted not only for food or food, but also for decoration, even during growth, it attracts attention with its bright appearance. The fruits and large leaves of pumpkins can decorate any suburban area.
Useful properties of pumpkin
The rich chemical composition and nutritional value of pumpkin determine its popularity. It contains a large number of nutrients. The vegetable consists of the following components: vitamins B1, B2, C, E, P, beta-carotene, and in addition the minerals necessary for the human body: calcium, potassium, zinc, magnesium, copper, fluorine, manganese, cobalt, iron, sodium and phosphorus. Pumpkin is often used to prevent diseases of the cardiovascular system and intestines. The fetus contains potassium, which supports the work of the heart muscle, and a low content of dense dietary fiber is less irritating to the gastrointestinal tract.
The nutritional value of pumpkin is very high, so the vegetable is considered a dietary food product, doctors recommend eating it even with a stomach ulcer and gastritis. The product is capable, if not rejuvenating, then at least stop the aging process. Pumpkin has a positive effect on the hair and skin. Of particular benefit are pumpkin seeds, and the nutritional value of the juice is due to the preventive properties against helminths.
Fresh pumpkin puree can heal burns and other wounds. Leaves are also used, they are very pleasant to taste, so they are often added raw to the salad. Boiled leaf is perfect for soup and borsch. Pumpkin lovers can enjoy it raw, pickled, boiled and baked. Add to jam, soups, mashed potatoes, cereals, etc.
Pumpkin composition
Scientists such as V. Tutelyan and I. M. Skurikhin carried out detailed work on the study of pumpkin composition and noted the data in the reference book “Calorie table and chemical composition of food products in Russia”. The calorie content of the pumpkin fruit is 23 kcal per 100 g of product. Carbohydrates are synthesized at 78% in energy, proteins at 18%, fats at 4%.
The nutritional value of pumpkin in 100 gr. pulp:
- B6 - 0.12 mg;
- B9 - 14.1 mcg;
- E - 0.4 mg;
- PP - 0.7 mg;
- C - 8 mg.
The pulp is also rich in pigment - beta-carotene (1500 mcg), which gives the vegetable an orange color. The nutritional value of pumpkin is contained in the following trace elements:
- phosphorus and calcium - 25 mg;
- potassium - 203 mg;
- sulfur - 18 mg;
- chlorine - 19 mg;
- magnesium - 14 mg;
- copper - 18 mg;
- fluorine - 85 mcg.
No wonder traditional medicine so values the fruits of pumpkins, and all recipes are aimed at improving human health. Fruits practically do not contain organic acids and fiber, but are endowed with pectin, which is why they are very useful for digestion. Eating pumpkin in food guarantees a decrease in cholesterol, relieves swelling and has a diuretic effect.
Liver treatment
The healing properties of pumpkin are clearly visible when used to clean the liver. For medicinal recipes, not only pulp is used, but also pumpkin seeds. The chemical composition and nutritional value of the fetus are well studied to use pumpkin for medicinal and prophylactic purposes. With improper nutrition, abuse of drugs, alcohol and tobacco, liver cells, hepatocytes, are destroyed. Pumpkin can restore part of these cells and help the liver in their division. The pulp of the fetus cleanses the liver of toxins and waste. If you spend one day eating only pumpkin, the liver is able to bounce back. For these purposes, it is recommended to use a raw fruit.
Gallbladder treatment
Pumpkin pulp can improve the flow of bile. For the normal functioning of the gallbladder, prepare a healing medicine based on a vegetable:
- Peel 500 g of pumpkin, chop the raw pulp with a blender or meat grinder.
- Pour 100 ml of sunflower or olive oil into the resulting porridge.
- Add 2 tbsp. l buds of warty birch.
- Leave the mixture to infuse for a week. After taking the medicine 3 times a day for 1.5-2 tbsp. l before eating.
If you have any chronic illnesses, it is best to consult your doctor.
Contraindications
As mentioned above, the nutritional value of pumpkin and its seeds is very high, but the question arises, are there any contraindications? Only the skin of the fetus can cause harm to the body, especially if a person has chronic diseases and a sensitive stomach. The negative effects of pumpkin can affect the following number of people:
- Which have decreased acidity of the stomach.
- Patients with diabetes (pumpkins are rich in various sugars).
- Obese.
Gallstone disease is also a contraindication for eating pumpkin.
The nutritional value
Boiled pumpkin is very useful, it is used for making soup, mashed potatoes and as an additive to porridge. To understand how useful the pumpkin is, it can be noted that even infants are allowed to enter the vegetable as a first feeding.
Pumpkin has a number of nutrients:
- proteins - 0.71 g;
- fats - 0.08 g;
- carbohydrates - 4.8 g;
- dietary fiber - 1 g;
- water - 93.7 g;
- ash - 0.63 g.
Among the particularly beneficial components, vitamin A, alpha and beta-carotene predominate. In the ripened fruit, the starch content decreases, on the contrary, sugar accumulates. Fruits 30-40 days old consist of 13% of starch and 3-4% of sugar. After a cold snap, the amount of sugar increases due to starch, the best pumpkin varieties accumulate up to 10-11% sugar.
Pumpkin fruits, which have received a sufficient amount of sunlight, contain about 60 mg of carotene. It is better to leave for the winter those that have a strong crust. The peduncle is not completely trimmed, leaving a small tail. Storage is carried out in a cool, humid place (1-3 degrees of heat and 70% humidity). So that the pumpkin is better preserved, after harvesting it must be held in the sun.
Oven Baked Pumpkin Recipe
The nutritional value of a vegetable does not weaken when exposed to high temperatures. The fruit can be baked whole, after cutting the top and peeling the vegetable from seeds. Remember to wash the fruit thoroughly before cooking. Consider a classic baked pumpkin recipe in cubes.
For a delicious lunch you need:
- cut the pumpkin into cubes;
- cover the form or baking sheet with parchment;
- Spread the product evenly;
- sprinkle sugar cubes;
- send the pumpkin to the preheated oven (180-200 degrees);
- after the appearance of a golden crust, remove the dish from the oven.
The pumpkin can be cut with a peel, and choose the size of the cubes as you wish, the main thing is that it be the same, so the dish is baked evenly. Sugar can be replaced with honey, as often children like to eat such a dish. Baked pumpkin is combined with any kind of cereal, so this recipe is perfect for a diet breakfast. Pour a serving of cubes into the baking tray syrup.