Autumn is a good time to enjoy pumpkin, a digestive vegetable full of beneficial properties for our body. A botanical relative of melon, zucchini, watermelon and cucumber, the pumpkin plant is native to the American continent, and its fruits provide us with essential vitamins and minerals without providing hardly any calories. For this reason, the WHO recommends its consumption.
There are endless varieties of pumpkins, of different colors and sizes (the American one, the Spanish green one, the violin one, the crooked neck one…). Most of the pieces weigh between 2 and 8 kilos, but there are giant pumpkins that can reach 600 kilos. Despite such diversity, they all share a sweet pulp, a cavity full of seeds (a small nutritional treasure since they are rich in zinc and magnesium among other minerals), and a hard skin that lengthens their conservation.
Pumpkin is very versatile and lends itself to many preparations and cooking. With it we can prepare soups, creams, purees, side dishes, flans, cakes, jams… and we can cook it in the oven, boiled, sautéed, sautéed, gratin… Of course, to preserve all its nutrients it is not advisable to overcook the pumpkin, maximum about 20 minutes.
Strengthens our defenses
It keeps the immune system in good condition and prevents flu and colds.
Antioxidant
Its combination of minerals and vitamins turn pumpkin into a powerful antioxidant.
Take care of the cardiovascular system
High blood pressure, prevention of angina, maintenance of adequate cholesterol level.
Good for the digestive system
Gentle for our digestive system, pumpkin is indicated to combat gastritis, gastroduodenal ulcer and constipation.
Benefits our eye health
The composition of pumpkin helps prevent cataracts, photophobia and night blindness.
Take care of the urinary system and kidneys
Pumpkin prevents cystitis, kidney stones, fluid retention and kidney failure.
