Pumpkin is a versatile vegetable: steamed, baked and grated raw

Gerber-Foods-Pumpkin-Tubs-Count

Pumpkin is a versatile vegetable: steamed, baked and grated raw
Pumpkin contains a high concentration of antioxidants and carotene, especially vitamins C and E. Pumpkin calms and strengthens sleep. Due to the contained vitamins from the B group, pumpkins reduce nervousness. This ideal nutritional profile of pumpkin is complemented by pectins, cellulose and other plant fibers (important for digestion, acceleration of metabolism, weight loss and reduction of cellulite). Pumpkin is low in calories 100 g = 28 calories (and also detoxifies the body) and is therefore one of the main foods in the anti-cellulite diet.
You can eat pumpkin raw or grated like a carrot, baked in the oven and steamed. To bake the pumpkin in the oven, you can sprinkle the cut pieces with cinnamon and honey and bake without sugar. It is then an ideal snack or snack.
Pumpkin is an excellent diuretic because it helps to expel excess water from the body. It is recommended for patients with rheumatism, gout, inflammatory conditions of the kidneys and urinary bladder. Pumpkin is ideal for diabetics because it lowers blood sugar levels. It is a good source of vitamins A and C as well as protein, potassium, folic acid and antioxidants and is low in fat. Pumpkin seeds are rich in protein, iron, zinc, magnesium, manganese and vitamin K.

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6 popular types of pumpkins from around the world

  1. Angelica-is a small nutmeg native to France. This is both an edible and a decorative pumpkin. The round fruit weighs 1 to 2 kilograms, the ribbed rind of a pale orange color. The fleshy interior is dark orange. It is extremely juicy, which is why it is mostly used in desserts and various sweet dishes. It can stand for several months in the pantry because it is well stored.
  2. Kabocha-is a pumpkin native to Asia i.e. Cambodia. In the 16th century, sailors brought the seeds of this pumpkin to Japan where more intensive cultivation began.
  3. Ibiza-is originally from Spain. It has round and slightly ribbed fruits that reach 2.5 to 3.5 kg in weight. The flesh is dry and orange-yellow in color. This species has an exceptional quality and is also grown for its seeds (which has an incomparably higher value than the fleshy part). These species are much richer in vitamins and minerals. This is a very sweet and very tasty pumpkin and is often baked in the oven. It is important to clean and dry the pumpkin well and bake it at 200 ° C for up to an hour. Drizzle with honey and cinnamon as desired. It can be a side dish to various savory dishes.
  4. ButterNut-originates from the area of ​​North America. is an elongated pear-shaped pumpkin that grows up to 2 kg. It has a dark orange fleshy interior with a sweet and creamy taste. It can be eaten raw, grilled and baked. It is used in creamy soups, cakes, sweet stews, pies, muffins, baby porridge, marmalade and jam. It has a long storage life of up to 2 years. The bark is thin and edible and peels easily when needed. It contains an excellent source of vitamins A and C and the minerals calcium and iron. It also contains omega-3 fatty acids, carbohydrates and useful fibers that contribute to better digestion.
  5. Classic white pumpkin-used for pies and cakes. There are various sizes of this type of pumpkin but they are mostly large in size.
  6. Hokkaido is a very popular variety of pumpkin native to Japan. That is why it is often called the Japanese pumpkin. It has a thick and hard bark of red or orange color. This is a small variety whose fruits weigh up to 2 kg. Hokkaido pumpkins are highly prized and are considered the tastiest and best pumpkins. It has a sweet, slightly chestnut but extremely aromatic taste.

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