That’s Why Pumpkin Is Healthy

Pumpkin is healthy! Packed with minerals, antioxidants and fiber, it not only has an anti-inflammatory effect, but also has a positive effect on cholesterol levels. This is not the only reason why autumn vegetables should be on the menu more often!

Aromatic, delicious and one of the oldest cultivated plants in the world – that is the pumpkin. We can never get enough of vegetables anyway. Since pumpkins are not available all year round, we always look forward to them in autumn and winter. And not only because of its delicious taste and countless ways of preparation, but also because of its healthy ingredients.

These ingredients make pumpkin healthy

Minerals such as potassium and magnesium are good for the heart, muscles and nerves. We need iron to transport oxygen. Thanks to its mostly orange color, it also contains large amounts of beta-carotene: it has an anti-inflammatory and antioxidant effect . When converted to vitamin A in the body, it can also improve vision.

Not to be neglected are the many dietary fibers contained in the pumpkin. These can have a positive effect on digestion and regulate cholesterol levels . But not only that: pumpkin seeds can even be used as herbal medicine.

Pumpkin helps with weight loss

Did you know that pumpkins are made up of around 90% water? It goes without saying that the pumpkin is particularly low in calories with such a high water content and thus also has a positive effect on our calorie balance. The pumpkin has just 25 calories per 100 grams. You can access it more often!

Pumpkins: tips on buying, storing and preparing them

In the supermarket, farm shop or market you should tap the pumpkin you have selected: if it sounds hollow, it is perfectly ripe . Good to know: Once bought, a pumpkin keeps for a long time at room temperature. In a cool, dark cellar, pumpkins can stay intact for longer. If you have cut your pumpkin, you can keep it wrapped in foil for 2-3 days.

Pumpkin: season, origin and varieties

Pumpkins are in season from September to November and you can buy them in any supermarket.

Pumpkins are one of the oldest cultivated plants in the world. Plants have been around since around 10,000 BC. At least from this period pumpkin seeds from Central and South America have been found. Pumpkins are said to have existed in Europe since the 16th century.

It is interesting that there are about 800 varieties of pumpkins. You can not only distinguish between winter and summer pumpkins, but also between edible and non-edible  pumpkins such as ornamental pumpkins.

The most popular varieties are:

  • Butternut or butternut
  • Nutmeg squash
  • Hokkaido pumpkin
  • Spaghetti squash.

Tips for preparing pumpkin

Every pumpkin tastes different. But they all have one thing in common: the nutty and fruity taste. Pumpkins are not only suitable as a side dish, they also taste great in stews, as a soup or in cakes. Pumpkin can also be eaten raw in raw vegetable salads, for example.

Pumpkin seed oil and pumpkin seeds are so healthy

There is a lot of health in pumpkins. But not only the pumpkin itself, but also the pumpkin seeds and the pumpkin seed oil obtained from them are beneficial to health. Pumpkin seed oil contains a particularly large number of monounsaturated and polyunsaturated fatty acids, which can have a positive effect on blood lipid levels . It is also said to strengthen the bladder muscles and counteract an enlarged prostate. As it is cold-pressed, pumpkin seed oil should only be used unheated in salads or as a topping on soups.

Frequently asked questions about pumpkin

Why is pumpkin healthy?

Pumpkins are low in calories and very rich in important minerals and vitamins.

Can you eat pumpkin raw?

Edible pumpkins can also be eaten raw. Raw they taste nutty and slightly fruity.

Are pumpkin seeds healthy?

Pumpkin seeds are rich in magnesium, iron and zinc and therefore have a positive effect on health.

Is pumpkin seed oil healthy?

Thanks to unsaturated fatty acids, vitamins and minerals, pumpkin seed oil is very healthy.

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Written by Kristen Cook

I am a recipe writer, developer and food stylist with almost over 5 years of experience after completing the three term diploma at Leiths School of Food and Wine in 2015.

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