Pumpkin Nutrition Facts and Tasty Recipes

Pumpkin consists of a shell, occupying 15-17% of the total weight, the flesh - 70-75%, and seeds - no more than 10-11% of the total weight.

Pumpkin flesh is gentle, of yellow color. It contains vitamins C, B1, B2, B6, E, niacin, such elements as magnesium, potassium, calcium, phosphorus, iron, silicon and copper. The great number of pectins, contained in the pumpkin, helps to remove the excess of harmful cholesterol from the body. Pumpkin seeds are useful for male potency. Also they can be eaten on an empty stomach to expel helminths.

Pumpkin fiber is soft, so it is a valuable dietary product. Pumpkin has a positive effect on people suffering from gastroenteric diseases. Stewed, boiled pumpkin and pumpkin porridge are particularly useful for people with high acidity of gastric juice. Doctors and nutritionists include mashed pumpkin in nutrition of patients with gastric ulcer and duodenal ulcer. Pumpkin helps to form ulcers’ scars quicker.

Raw pumpkin promotes the separation of bile and helps to get rid of chronic constipations by stimulating peristalsis of intestine. For therapeutic purposes, it is recommended to eat 250-300 g grated pumpkins per a day before meal, dividing it into three parts. You can cook soups, porridges, salads, pancakes, pies, juice and so on. Here you can find some easy recipes. More nutrition facts and useful info about vegetables and fruits are at Nutrition Facts Blog.

Salad from pumpkin

You will need:
- 150 g of pumpkin;
- 4-6 apples;
- 1 teaspoon of lemon juice;
- 1-2 teaspoons of honey;
- lemon peel;
- ¼ cup of chopped walnuts;
- bag of coconut shavings.

Preparation:
Grate pumpkin and apples and mix. Add lemon juice, lemon peel, honey, mix again and sprinkle with walnuts and coconut.

Milk soup with pumpkin

You will need:
- 1 liter of milk;
- 3 tablespoons of semolina;
- 250 g of pumpkin;
- salt, sugar, butter to your taste.

Preparation:
Cook a porridge from milk and semolina and boil for 10 minutes. Grate the pumpkin and add to the porridge, stir, add salt, sugar and butter. Boil again and take away. Serve up the soup both hot and cooled.

Porridge with pumpkin

You will need:
- 400 g of pumpkin;
- ½ cup of rice;
- ½ cup of millet;
- 2 cups of milk;
- sugar and salt to your taste.

Preparation:
Clean pumpkin and cut into small pieces, put in the pot, pour some water and parcook. Then add sugar, salt, washed rice and millet, pour milk and cook until done.