Health Benefits of Eating Pumpkin
When you look at the golden pumpkin, it’s feeling that it has absorbed all the power and energy from the sun and ready to give it to us. Orange pumpkin varieties contain beta-carotene in 5 times more than carrots!
Here are the health benefits of eating pumpkin:
Very useful for pumpkin iron deficiency anemia because it contains mineral substances involved in hematopoietic (iron, copper, cobalt, zinc). It is also useful to know that pumpkin contains many zinc salts, and they contribute to the potency. Pumpkin is appreciated for the high content of vitamin E, assuming that it prevents aging.
Pumpkin – the champion of vegetables for iron, copper, and fluorine. Its fruits are rich in pectin, sugars. Vitamins in Pumpkins: vitamins B, C, E, and carotene. Fiber is good pumpkins boiled soft and easy to digest. Crude pulp improves the function of the gall bladder, relieves inflammation in the intestine. Gastritis with high acidity is recommended to drink pumpkin juice. In addition, it is one of the best diuretics plants.
Pectin substances found in pumpkin in large quantities, contribute to the removal of toxins and cholesterol.
There is five times more carotene in pumpkin than in carrots and three times more than beef liver. For this reason, ophthalmologists recommend to use a pumpkin and pumpkin juice for people with visual impairments.
Beneficial substances in pumpkin (100 g):
- Vitamin E – 5.1 mg
- B-carotene – 400 mg
- Vegetable fiber – 3.5 g
- Calcium – 450 mg
- Vitamin C – 43 mg
- Vitamin B1 – 0.07 mg
- Vitamin B2 – 0.09 mg
Pumpkin pulp is mainly used in soups, cakes, breads and desserts. Dried or roasted pumpkin seeds used as a complement to salads, dry breakfast or as a snack.
Pumpkin porridge for those who want to lose weight: it normalizes metabolism and displays the body of toxins.
Some short Pumpkin Dishes:
Quick Pumpkin soup (with roasted vegetables):
750 g pumpkin, cut into 6 slices (like watermelon) purified from the seeds only
6 large tomatoes, cut into thick slices
1 large onion, chopped coarsely
5.4 cloves of garlic
4 sprigs of rosemary, olive oil
450 ml of water or broth
75g black olives, pitted parmesan shavings to decorate.
Preheat oven to 220 ° F. Arrange the vegetables and rosemary sprigs in a large baking sheet, drizzle with olive oil and bake for 40-50 minutes, until vegetables are lightly browned. Cut the flesh from the rind of the pumpkin and cut into pieces. Get rosemary and shift all the vegetables into a blender.
Make a homogeneous puree and run it through a sieve into a saucepan. Add water or broth and bring to boil. Season and add the chopped olives. Serve in warmed bowls with Parmesan and crispy bread with olive oil.
Healthy Pumpkin Pudding (with Apples):
Pumpkin cut into small cubes, pour 1 cup of milk and simmer until soft. Sour apples cut into small pieces and add to pumpkin stew all together until done. Then add sugar, cool, add 3 tablespoons soaked in milk semolina 4 tbsp melted butter, raisins, 3 egg yolks, mashed with sugar and beaten egg whites, all mixed thoroughly and bake in the oven.
Here we can use all the beneficial substances pumpkin.
1 kg pumpkin
800 g of sugar
3 lemons
Scald with boiling water lemons, cut, mince. Pumpkin into small cubes. Stir the lemon with a pumpkin in an enamel or glass bowl, fill with sugar and leave overnight.
The next day, mix pumpkin, lemon mixture, bring to a boil and cook over low heat on the hour. You get a very unusual pumpkin jam with amber-colored pale lemon taste.
