Patison is a variety of pumpkin that has numerous properties and nutritional values, thanks to which it has been widely used in the kitchen and beyond. Fried patison tastes best, although some prefer it marinated. Others of the patisons make chops or pies. Check the pro-he alth effects of patison, how many calories it has and what nutritional values it has.
Patison(Latin Cucurbita pepo var. Patisoniana) is a spherical or flattened disc-shaped pumpkin variety with notches at the edges. Patison has numerous properties and nutritional values, and tastes great, which is why it has been widely used in the kitchen.
Patisons are among the most popular plants in the United States, Western Europe, and Russia. Initially, patisons were grown by the Indians of the Yucatan and the Aztecs.
They were brought to Europe by the Spaniards. In Poland, patisons appeared in the 1980s. Due to their unusual shape, patisons were initially treated as ornamental plants. Currently, due to their taste and nutritional value, they are eagerly used in the kitchen.
Patison - he alth properties
These inconspicuous vegetables hide many vitamins and minerals. Patison contains many mineral s alts, incl. potassium, calcium and magnesium. Magnesium affects the proper functioning of the nervous system and improves concentration. Calcium strengthens bones. On the other hand, potassium is essential for the proper functioning of the heart.
Patison is also a treasury of vitamin C. It is therefore advisable to eat this vegetable, especially in the period of autumn illnesses, as it helps to strengthen the body's immunity.
Vitamin C also delays the aging process of the skin. It also takes part in the collagen process, which is a component of articular cartilage. Thanks to this, it has a positive effect on the flexibility of the joints.
Patisons also contain smaller amounts of other vitamins, such as B1, B2, PP and beta-carotene, i.e. provitamin A.
Patison contains a lot of fiber, which has a positive effect on the functioning of the digestive system and speeds up the metabolism. In addition, it is easily digestible, so it can be safely consumed by children and the elderly.
Patisons are also rich in folic acid, which is why they are recommended for pregnant women, especially in the firsttrimester.
Patison - like other cucurbit plants - contains cucurbitacins, which are potentially toxic to intestinal parasites. Therefore, supporters of alternative methods recommend it to be used as a preventive and supportive treatment for parasites of the digestive system.
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Patison and diabetes and slimming
Patison can be found in the diet of people suffering from diabetes (its IG=25) and people who want to lose unnecessary kilograms. 100 g of fruit provides only 17 kcal.
They are also easy to digest and regulate the digestive tract and metabolism.
Worth knowingPatison - calories, nutritional values
Energy - 16 kcal
Total protein - 1.21 g
Fat - 0.18 g
Carbohydrates - 3.35 g (including simple sugars 2.20 g)
Fiber - 1.1 g
Vitamins
Vitamin C - 17 mg
Thiamin - 0.048 mg
Riboflavin - 0.142 mg
Niacin - 0.487 mg
Vitamin B6 - 0.218 mg
Folic acid - 29 µg
Vitamin A - 200 IU
Vitamin E - 0.12 mg
Vitamin K - 3.0 µg
Minerals
Calcium - 15 mg
Iron - 0.35 mg
Magnesium - 17 mg Phosphorus - 38 mg
Potassium - 262 mg
Sodium - 2 mg
Zinc - 0.29 mg
Data Source: USDA National Nutrient Database for Standard Reference
Patison - use in the kitchen
Young patisons have a soft skin and are miniature, so they can be eaten whole. Their diameter ranges from 2 to 6 cm. The bigger the patison, and therefore the more mature, the harder the skin. Really ripe patisons can reach very large sizes (plate sizes).
Patison is botanically a fruit, but in the kitchen it is treated as a vegetable.
Patisons, due to their original shape, are perfect as an addition and decoration to dishes. They are also suitable for stewing, pickling and marinating (especially small, young ones). You can also make salads from them. The skin of young patisons does not need to be peeled because it is soft and edible.
Ripe patisons can be made into soups. Large patisons are also great for stuffing. The hollow flesh can be filled with any stuffing, e.g. vegetable or meat stuffing. They are also suitable as an addition to meats or healers, because they taste similar to zucchini.
Worth knowingPatison - where to buy, what is the price?
Patisons can be bought in supermarkets and at the market. Their price is about PLN 2 per kg. It is worth knowing that patisons stay fresh for much longer than zucchini. You canStore them at room temperature for 3-4 weeks.
About the authorWeronika RumińskaA graduate of Polish philology with an editorial and publishing specialization at the University of Warsaw. She developed her interests related to the editor's work already during her master's studies, actively cooperating with Poradnikzdrowie.pl on the editorial path and social media. Privately, a lover of good crime fiction and horse riding.Read more articles from this author