The pumpkin, a member of the Cucurbitaceae family, is a food low in calories but rich in nutrients. At the height of its seasonality from October to December, it is offered by nature. Present in its round or long form, it is characterised by its bright yellow-orange colour.
Benefits and nutritional properties
Anti-inflammatory, soothing, emollient, laxative, diuretic as well as being easily digestible. Due to its predominance of the colour orange, it contains beta-carotene. It is also rich in B vitamins, Vitamin A, C, E and folic acid. It also contains minerals, especially iron, calcium and potassium, but also phosphorus and zinc. It contains a fair amount of fibre, which gives it satiating power, and numerous amino acids such as tryptophan, arginine, aspartic acid and glutamic acid. The pulp is particularly rich in water so that it is a low-calorie food with an intake of around 18 Kcal per 100 g of pulp.
Use
for savoury and sweet dishes such as risotto, soups, baked, steamed, desserts
Special features
Pumpkin seeds (rich in omega-3, omega-6 essential fatty acids, Vitamins B, E and minerals) are the foodstuff that contains the highest amount of arginine. Roasted and unsalted, to be taken after a meal, they are used as a phytotherapeutic remedy, e.g. in benign prostatic hypertrophy. Roasting or poor chewing prevents the absorption of water-soluble nutrients such as thiamine, riboflavin, niacin and vitamins B6, B12 and C.
Conservation
Whole pumpkins can be stored throughout the winter in a dark, cool and dry place. Tradition dictates that they should be eaten by carnival time. Pieces of raw pumpkin can be stored in the refrigerator in the vegetable department, wrapped in cling film, and should be eaten within a few days, as they dehydrate easily. Its flesh can also be frozen, preferably blanched first.
