Benefits of Pumpkin

Family pumpkin, shed fibers, vitamins and minerals

Source : thibun.blogspot.com 

Pumpkin has many varieties, from over 40 varieties of pumpkins, new little exploited human beings as food. On the other hand, the fruit of vines is very rich in vitamins, fiber, minerals and water. Many nutrition and health experts commented that the pumpkin is beneficial to health. As Prof. Hembing Wijayakusuma disclosed, an expert on alternative health, according to her pumpkins can treat high blood pressure, diabetes, lower the heat and streamline the process of digestion. Let us know the type and its use.

Pumpkin/Squash/Pumpkin Machetes From the many varieties of pumpkin, pumpkin (Cucurbita moschata) is most commonly used in cooking. Various kinds of dishes can be made from this fruit, ranging from kolak, soups, cakes and pastries like talam wet and mud cake. Soft texture with a slightly sweet flavor suitable combined in accordance with diverse materials. From its nutrition value did not disappoint, each 100 grams of pumpkin contains 34 CAL, 0.7 g protein, 0.2 0.5 minerals and fat, 45 mg calcium.

Calabash Gourd (lagenaria siceraria) water is hard-textured pumpkin varieties, the color is greenish skin and flesh of the fruit are white. Some people utilize as raw sweets are dry, mix tomato sauce and cooking. Vegetable Coconut Curry pumpkin or gourd are two popular dishes from the flask of water. Pumpkin water rich in calcium and mineral fibers.

Chayote/Pumpkin/Chayote Jipang form of chayote (Sechium edule) is smaller than other varieties. His nature was Gummy with surface verbiku-biku. This pumpkin suitable vegetable preparations, such as mixed vegetable acids, sambal goreng, vegetables or steamed vegetables as popular. In 100 grams of chayote, contained 6.5 carbs, protein, 0.4 0.3 14 mg calcium and minerals.

Beligo/kundur people rarely utilize beligo (benincasa hispida) as an ingredient. Beligo typically utilized as raw dried candied fruit such as sukade. If observed, beligo very neutral taste, making it suitable for mixed vegetables soup, clear or setup.

Crougette Courgette (Cucurbita Pepo) popular in the kitchen of Europe and the Middle East. Great cuisine created from similar gourd cucumber. Young pumpkins best suited to use in cooking. Crougette feels delicious if filled with meat, vegetables, mixed setups made salad, and fried with seafood.

These varieties of Butternut Squash flavor and its color is similar to pumpkin oval shape but with the texture of the flesh of the fruit is softer. Very suitable as a dessert pudding, cake or Compote. Like pumpkin, Butternut Squash is also very rich in vitamin A, C, minerals and fiber.

Acorn Squash/Pumpkin Kabucha originated from Japan. In the market there are the only two types of different shapes. Acorn Squash are oval and round Kabucha. Can be cooked into dishes such as soup, stew, vegetables or desserts.

Pumpkin Hybrids With its advanced agricultural technology, many created new varieties on fruit and vegetables. Including pumpkin, many types of new results obtained from the crosses of the pumpkin. Of taste, kenampakanya and content of its nutrition value, pumpkin hybrids not far different from just the shape bigger, uniform and colors that deviate from the original varieties.

Pumpkin Noodle shape and at a glance kenampakannya looks like pumpkin, but if we cut the flesh of the fruit will unravel resembling noodles. Like pumpkin, pumpkin noodles also can cook just about anything, from kudpanan like pudding, cake talam, or processed into vegetable, sauteed or baked with meat.