I love them, whether it is to eat them, decorate with them or visiting all the pumpkin fields around my area! I love the colors, the shapes, the nutrition within most of them and just everything about them! I love watching them grow, shaded by their own leaves most of the time. Seeing them turn from big yellow round shapes to speckles of green then into orange is fascinating to me! How they develop from a beautiful yellow, tulip like flower to a fully rounded sold mass is beyond me. October is the best month!
While pumpkins are native to North America they are considered to be winter squash in most countries. They belong to the Cucurbitaceae family. Pumpkins are considered to be a vegetable, but scientifically it is a fruit that is because they contains seeds. The seeds are nutritious as well. Those that are sold in pumpkin fields are generally too stringy to eat.
Eye Health: In addition to vitamin A, lutein and zeaxanthin contents may benefit vision.
Low Calories: Very low in calories. One cup of cooked pumpkin contains only 49 calories. Also low in fat (0.2 grams), Carbohydrate is 12 grams and 3 grams of fiber. They are very high in beta-carotene, which turns into vitamin A. They hold 245% of the reference daily intake for vitamin A. Also beneficial in vitamin C – 19%. Packed with other great vitamins and minerals as well.
Winter squash is nutrient rich but can decay easily. Select the freshest squash by looking for ones that are firm, heavy for their size and have dull (not glossy) rinds.
According to a report on Cambridge Core reports pumpkins contain a substantial medicinal properties due to the presence of unique natural edible substances. This squash contains several phyto-constituents belonging to the categories of alkaloids, flavonoids, and pamitic, oleic and linoleic acids. Various important medicinal properties including anti-diabetic, antioxidant, anti-carcinogenic, anti-inflammatory and others have been well documented. The purpose of the present article is to discuss various medicinal and biological potentials of pumpkin that can impart further research developments with this plant for human health benefits.
Another resource says that sugar pumpkins are a small variety that are, sweeter and have close-grained flesh which makes them a much better choice for cooking.
Blood Sugar Control: There is some evidence from animal studies that shows improvement in blood sugar and insulin regulation following intake of cell wall polysaccharides and the cucurbita foods. Squash contains d-chrio-inosital, folate, panlothenic acid and vitamins B1, B3, and B6. These are very important in the effort to control blood sugar levels.
In winter squash, it is the combination of antioxidant and anti-inflammatory compounds that have shown this food to have clear potential in the area of treatment options for cancer prevention and cancer in general. However most of the studies in this area, or isolated, purified substances (like cucurbitans) that can be obtained from those foods.
The Seeds: Full of Magnesium. Just half of a cup of toasted pumpkin seeds has 92 percent of your daily value of magnesium, which most people have trouble getting enough of. Magnesium helps to relax nerves and muscles, strengthen bones and help with circulation.
A Snack That Fills You Up: Seeds contain protein and fiber, toasted pumpkin seeds are a snack that truly satisfies. You won’t experience a sugar crash with seeds.
Seeds Can Lower Cholesterol: Toasted pumpkin seeds are full of phytosterol, which are compounds that help reduce LDL cholesterol levels, enhance the immune response and decrease risk of the certain cancers.
A Great Mood Booster: Toasted pumpkin seeds contain L-tryptophan, a compound which improves mood naturally and may even be effective against depression. Eat them at night and L-tryptophan helps with sleep.
Heart and Liver Health: Pumpkin seeds contain omega-3 and omega-6 fatty acids, antioxidants and as mentioned above, fiber. This combination benefits both the heart and liver.
Squalene: Pumpkin seeds are a great source of squalene, an antioxidant compound that is similar to beta-carotene.
Squalene occurs throughout all body tissues, and it appears to play a role in protecting the skin during UV and other types of radiation exposure.
Squalene may also offer protection from cancer, but more research is needed to prove this.
TRY THEM AND ENJOY THEM.
SPICED PUMPKIN SEEDS
1-1/2 tablespoons plant based margarine, melted
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds
Add all ingredients to list
Wash seeds and allow to dry completely. preheat oven to 300 degrees F. (150 degrees C).
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown, stir occasionally.
Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts:
Per serving: 83 calories; 4.5 grams fat; 8.6 grams carbohydrates; 3 grams protein; 4 mg. cholesterol; 12 mg sodium.
There are many great recipes for roasting pumpkin seeds on the internet. Oven temperatures vary on most of the recipes. This recipe was found on www.allrecipes.com
