Introduction:
The various pumpkin varieties differ in shape, size and taste. The popular Hokkaido edible pumpkin belongs to the giant pumpkins (Cucurbita maxima) and has a strong, sweet taste and intense orange flesh. A well-known representative of the musk pumpkins (Cucurbita moschata) is the nutmeg pumpkin. It has an elongated pear shape and a beige to orange-brown skin. The flesh tastes mildly nutty.
Use/Preparation:
Pumpkins can be prepared in many types of dishes. They taste particularly good in casseroles, soups, as puree, stews, in cakes or muffins, grilled, baked, in chutneys, pickled, as jam, in desserts, with fish or meat.
Health:
Both pumpkins are rich in vitamins C and E as well as potassium, magnesium and iron. The bright orange colour is an indicator that they contain beta-carotene, which is converted into vitamin A in the body. In addition, pumpkins provide plenty of satiating fibre, which aids our digestion and weight loss.
Alternatives:
In many recipes, pumpkin can be replaced by potatoes, carrots and sweet potatoes.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 26/109 |
| Fat | 0,1 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 6,5 g |
| Sugar | 2,8 g |
| Protein | 1 g |
| Salt | 0 g |
