Pumpkin: nutritional value, chemical composition, calorie content and beneficial properties

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pumpkin is a herbaceous plant from the Cucurbitaceae family. About 8 thousand years ago, pumpkins were first cultivated in South America. The vegetable came to Europe after several millennia thanks to navigators. 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 average weight of a pumpkin is 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 retain 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 he althy.

Types and varieties of pumpkin

According to the speed of maturation, varieties are divided into:

• early ripe;
• mid-season;
• precocious;
• late ripening.

According to the purpose of pumpkin fruits, several categories are distinguished:

• canteens (intended for human food);
• feed (as livestock feed);
• decorative (for themed decorations).

And there are also a number of varieties of pumpkins that differ in appearance:

• large-fruited;
• hard-skinned;
• muscat.

The most popular pumpkin varieties are not demanding on growing conditions. The following varieties live in the area of \u200b\u200bthe middle lane: Arina, Butternat, Smile, Khersonskaya, Winter Sweet, Mozoleevskaya, Almond, Gribovskaya, Marble, Acorn, Dawn, Rossiyanka. Pumpkin is unpretentious, can grow on different soils, including not the best. A vegetable is planted not only for feed 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 amount of useful substances. The vegetable consists of the following components: vitamins B1, B2, C, E, P, beta-carotene and, in addition, minerals necessary for the human body: calcium, potassium, zinc, magnesium, copper, fluorine, manganese, cob alt, iron, sodium and phosphorus. Pumpkin is often used to prevent diseases of the cardiovascular system and intestines. The fetus contains potassium, which supportsthe work of the heart muscle, and the 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, doctors recommend eating it even with stomach ulcers and gastritis. The product is able, if not to rejuvenate, then at least to stop the aging process. Pumpkin has a positive effect on hair and skin. Pumpkin seeds are of particular benefit, and the nutritional value of the juice is due to the preventive properties against helminths.

Fresh pumpkin puree can heal burns and other wounds. The leaves are also used and are very palatable, which is why they are often added raw to salads. Boiled leaf is perfect for soup and borscht. Pumpkin lovers can enjoy it raw, pickled, boiled and baked. Add to jams, soups, purees, cereals, etc.

Composition of pumpkin

Scientists such as V. A. Tutelyan and I. M. Skurikhin carried out a detailed study of the composition of pumpkin and noted the data obtained in the reference book "Table of calorie content and chemical composition of food products in Russia." The calorie content of the pumpkin fruit is 23 kcal per 100 g of the product. Carbohydrates are synthesized by 78% into energy, proteins by 18%, fats by 4%.

Nutritional value of pumpkin in 100 gr. pulp:

• B6 - 0.12mg;
• B9 - 14.1 mcg;
• E - 0.4 mg;
• PP - 0.7mg;
• C - 8 mg.

The pulp is also rich in pigment - beta-carotene (1500 mcg),which gives the vegetable its orange color. The nutritional value of pumpkin lies in the content of 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.

It is not for nothing that traditional medicine appreciates pumpkin fruits so much, and all recipes are aimed at improving human he alth. The fruits practically do not contain organic acids and fiber, but are endowed with pectin, which makes them very useful for digestion. Eating pumpkin in food guarantees a decrease in cholesterol levels, relieves swelling and has a diuretic effect.

Liver treatment

The healing properties of pumpkin are clearly visible when used to cleanse the liver. For medicinal recipes, not only the pulp, but also pumpkin seeds are used. The chemical composition and nutritional value of the fruit have been studied well enough to use pumpkin for therapeutic and prophylactic purposes. With malnutrition, abuse of drugs, alcohol and tobacco, liver cells - hepatocytes - are destroyed. Pumpkin can restore some of these cells and help the liver in their division. The pulp of the fruit cleanses the liver of toxins and waste. If you spend one day eating only pumpkin, then the liver can return to normal. For these purposes, it is recommended to use the raw fruit.

Gallbladder treatment

Pumpkin pulp can improve the flow of bile. For the normal functioning of the gallbladder, preparevegetable-based healing medicine:

• 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. warty birch buds.
• Leave the mixture to infuse for a week. After use the medicine 3 times a day for 1, 5-2 tbsp. l. before meals.

If you have any chronic diseases, it is better 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 peel 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 range of people:

• Who have low stomach acid.
• diabetics (pumpkin is rich in various sugars).
• Obesity.

Cholelithiasis is also a contraindication for eating pumpkin.

Nutritional value

Boiled pumpkin is very useful, it is used to make soup, mashed potatoes and as an addition to porridge. To understand how useful a pumpkin is, it can be noted that even babies are allowed to introduce a vegetable as a first complementary food.

Pumpkin has a number of nutrients:

• proteins - 0.71 g;
• fats - 0.08g;
• carbohydrates -4.8g;
• dietary fiber - 1g;
• water - 93.7 g;
• ash - 0.63

Among the most useful components, vitamin A, alpha and beta carotene predominate. In a ripened fruit, the starch content decreases, sugar, on the contrary, accumulates. Fruits 30-40 days old consist of 13% starch and 3-4% sugar. After a cold snap, the amount of sugar increases due to starch, the best varieties of pumpkins accumulate up to 10-11% sugar.

Pumpkin fruits that have received a sufficient amount of sunlight contain about 60 mg of carotene. It is better to leave for the winter those of them that have a strong crust. The stalk is not cut to the end, leaving a small tail. Storage is done in a cool, damp place (1-3 degrees heat and 70% humidity). To keep the pumpkin better, keep it in the sun after harvesting.

Oven Baked Pumpkin Recipe

The nutritional value of a vegetable does not weaken when exposed to high temperatures. The fruit can be baked as a whole, after cutting off the top and clearing the vegetable of seeds. Remember to wash the fruit thoroughly before cooking. Consider the classic recipe for baked pumpkin cubes.

For a delicious lunch you need:

• cut the pumpkin into cubes;
• lay a mold or baking sheet with parchment;
• spread product evenly;
• sprinkle cubes with sugar;
• send the pumpkin to a preheated oven (180-200 degrees);
• after the appearance of a golden crust, remove the dish from the oven.

Pumpkinyou can cut it with a peel, and choose the size of the cubes at your discretion, the main thing is that it be the same, so the dish will bake evenly. Sugar can be replaced with honey, as children often eat this dish willingly. Baked pumpkin is combined with any kind of cereal, thus this recipe is perfect for a diet breakfast. Drizzle a portion of the cubes with the syrup from the pan.