Pumpkin has many nutritional values, it is rich in vitamins and minerals, especially the zinc essential for men, and at the same time it is low in calories. Fresh pumpkin seeds help get rid of pinworms, tapeworms, and other parasites. Check what other healing properties the pumpkin has and try out recipes for pumpkin dishes.

Pumpkinis a seasonal vegetable that we largely associate with Halloween. There are many varieties of pumpkin, but each pumpkin has nutritional value. It is these nutritional values ​​of pumpkin already appreciated by the Mexican Indians. Pumpkin has been used both in Mexican natural medicine and in cooking (recipes for pumpkin preparations are passed down from generation to generation).

The firstpumpkin piewas made by some of America's first settlers, a hollow pumpkin filled with honey, milk and spices and then baked.

Currently, pumpkins are grown primarily in the United States. The"pumpkin capital of the world"is considered to be Motron, Illinois. In the USA, pumpkin is used not only in the kitchen. It is also a symbol of Halloween that was born in this country. However, of those intended for "scares" on Halloween, it is not necessarily possible to prepare tasty dishes, because pumpkins fall into two main categories - edible and ornamental. Not all of them are orange - there are white, bluish and even European red varieties.

Pumpkin - nutritional properties

Nutritional information of pumpkin (in 100 g - raw / cooked)

  • Energy value - 26/20 kcal
  • Total protein - 1.00 / 0.72 g
  • Fat - 0.10 / 0.07 g
  • Carbohydrates - 6.50 / 4.90 g (including simple sugars 2.76 / 2.08)
  • Fiber - 0.5 / 1.1 g
  • Vitamin C - 9.0 / 4.7 mg
  • Thiamine - 0.050 / 0.031 mg
  • Riboflavin - 0.110 / 0.078 mg
  • Niacin - 0.600 / 0.413 mg
  • Vitamin B6 - 0.061 / 0.044 mg
  • Folic acid - 16/9 µg
  • Vitamin A - 8513/5755 IU
  • Vitamin E - 1.06 / 0.80 mg
  • Vitamin K - 1.1 / 0.8 µg
  • Calcium - 21/15 mg
  • Iron - 0.80 / 0.57 mg
  • Magnesium - 12/9 mg
  • Phosphorus - 44/30 mg
  • Potassium - 340/230 mg
  • Sodium - 1/1 mg
  • Zinc - 0.32 / 0.23 mg

Data Source: USDA National Nutrient Database forStandard Reference

Pumpkin - pro-he alth properties

The he alth and actually healing properties of pumpkin have a scientific justification. Scientists from East China Normal University in Shanghai (China) ¹ have found that the substance found in the fig leaf extract - D-chiro-inositol - can replace insulin. This substance stimulates the regeneration of beta pancreatic cells in diabetic rats and regulates the activity of insulin.

But the pumpkin itself, due to its high glycemic index (75), is not recommended for diabetes.

Increasing the level of insulin in the blood leads to a reduction in sugar levels, which in turn results in a reduction in the amount of free oxygen radicals, damaging, among others, beta cells responsible for the production of insulin.

According to scientists, pumpkin extract may not only act prophylactically in people with an increased risk of developing insulin-dependent diabetes (type 2), but also significantly reduce the need for insulin in people who are already sick. It should be noted, however, that this is how the substance contained in the fig leaf pumpkin pulp extract works.

  • Pumpkin and cancer

Pumpkin is rich in beta-carotene - it is an orange, red and yellow plant pigment (this is why pumpkin has such an intense color) and at the same time a substance with healing properties. Beta-carotene - like all carotenoids - is an antioxidant, which means that it inhibits harmful oxidative processes, and thus - can prevent the development of cancer. Studies have shown that consuming pumpkin frequently reduces the risk of stomach cancer, breast cancer, lung cancer and colon cancer.

  • Pumpkin for hypertension and heart disease

Beta-carotene lowers the level of bad cholesterol. Thus, it prevents the accumulation of cholesterol in the walls of the arteries, and thus - prevents atherosclerosis, and further heart disease, such as a heart attack or stroke. In addition, pumpkin regulates blood pressure levels.

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  • Pumpkin in the prevention of macular degeneration (AMD)

Beta-carotene contained in pumpkin providesproper functioning of the eyesight, especially at dusk. Vitamin A, into which beta-carotene is converted in the human body, is a component of the visual pigment found in the retina of the eye, which allows you to see in twilight.

In addition, beta-carotene reduces the risk of macular degeneration, the leading cause of blindness in old age. It is also proven that it can inhibit the development of xerophthalmia (dry eye syndrome) and prevent damage to the lens and the formation of cataracts.

  • Pumpkin for vomiting

Pumpkin flesh has an anti-sickness effect - it is good for pregnant women. Pumpkin seeds help fight motion sickness.

  • Pumpkin for worms

Modern phytotherapy recommends pumpkin seeds for parasites. Pumpkin seeds have antiparasitic properties due to the content of cucurbitacin - a substance contained in the film surrounding the seeds, protecting them against microorganisms.

The most cucurbitacin is in fresh, soft seeds, therefore the pumpkin deworming treatment is best carried out in the fall.

  • Pumpkin for prostate problems

In natural medicine, pumpkin seeds are used in prostate problems. According to folk medicine, pumpkin seeds reduce the enlarged prostate. Scientific studies have shown that they can prevent prostate cancer. They are also believed to improve sexual performance and sperm viability.

  • Pumpkin for weight loss

Pumpkin is low in calories (10 grams is 26 kcal) and provides dietary fiber , therefore it helps in weight loss. In addition, it helps to cleanse the body of toxins and has deacidifying properties. Very often, acidification is the cause of overweight or obesity.

Pumpkin - types of pumpkins. Which pumpkin for what?

Pumpkin has many species and each one is suitable for something different. The basic species we use in the kitchen will of course be butternut squash and gourd. And each of these species has many varieties. If you have given up on buying a pumpkin because you didn't know if it would taste good, check out all the pumpkins in our gallery. You will learn immediately how they can be used in the kitchen:

See the gallery of 9 photos

Pumpkin - which pumpkin should you choose?

You should choose heavy, symmetrical pumpkins. Store them in a cool, dry place. Some varieties can stay that way for many months.

How to cut a pumpkin? Use a sharp knife to cut off the top of the pumpkin, then cut it in half. Then delete all of thempits and fibrous flesh. The seeds can be put aside and roasted later. Some pumpkins can be eaten with the skin on after baking.

Pumpkin reigns on our tablesfrom the end of September even to the end of January.

After cutting, the pumpkin must be prepared on the same day.

Cooking:To cook the pumpkin, cut it into large pieces, rinse, put in a large pot with 250 ml of water (1 glass - water does not have to cover Pumpkin), cover and cook for 20-30 minutes, until soft. You can also steam (12 minutes).

Baking in the oven:after cutting the pumpkin in half, wash it in cold water, put it on a large baking tray and bake for about an hour at 175 degrees C.

Pumpkin cream recipe

Autumn is the perfect time to prepare delicious, warming soups. One of them is pumpkin cream.

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