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Good food :: Pumpkin

By NKKhoo

pumpkin @ freeimages

Nutrition of pumpkin

Pumpkin contains very rich elements of vitamin A, vitamin B-complex group and vitamin C especially its vitamin A is among the top in the vegetables. It is an excellent source of many natural poly-phenolic flavonoid compounds such as α, ß carotenes, cryptoxanthin, lutein and zea-xanthin. Carotenes convert into vitamin A inside the intensil.

Pumpkin also contains rich minerals such as phosphorus, potassium, calcium, magnesium, zinc, silicon, other rare minerals. It has 8 types of amino acids which are important for the body, histidine for the child growth, dietary fiber, lutien, etc. The rare mineral, cobalt is good for blood cells generation.

Nutrition Facts and Analysis for Pumpkin, cooked, boiled, drained, without salt.

Nutrition Facts and Analysis for Pumpkin, cooked, boiled, drained, without salt

Health benefits of pumpkin

– Pumpkin can regulate sugar metabolism, enhance body immune system, prevent blood vessel hardening and cancer.

– The pectin is good in absorption property, thus it can stick and eliminate toxins from the bacteria and other harmful materials from the digestion system. It can also enhance bile secretion, accelerate gastrointestinal peristalsis and assist in food digestion.

– It protects the membrane of gastrointestinal from friction with hard and rough texture food and improve ulcer recovery.

– Consume more pumpkins is good for cosmetic effect like smoothing the skin.

– Zea-xanthin is a natural anti-oxidant which has UV (ultra-violet) rays filtering actions in the macula lutea in retina of the eyes. Thus, it helps protect from “age-related macular disease” (ARMD) in the elderly.

Cooking method

Steam boiling is the best cooking method to keep its nutrition intact. I usually blend the steamed flesh with tapioca and wheat flour, without sugar and salt, then bake it in the oven to make pumpkin pie.

boiling pumpkin

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