In the United States and Canada, pumpkin is typically associate with the autumn season, which means pumpkin carving parties, hot-spiced green pumpkin pies and other festive dishes. Aspects of the harvest are celebrated in a time that is not typically associate with food abundance.

The culinary world has been rediscovering this exotic fruit’s versatility in recent years. The popularity of desserts made with pumpkin as well as savory dishes like squash soup are on the rise. According to the SPINS database, sales of canned pumpkin have risen 9 percent over the past year.

Facts about Green Pumpkin:

Fact -1:

Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A. The fact that it’s a vegetable makes it appealing to consumers looking for healthy alternatives to high-fat meats and dairy products. Pumpkin’s low calorie content and high fiber content also add to its popularity with health conscious consumers. Other vitamins and minerals found in pumpkin are potassium, magnesium, phosphorous and copper.

Fact -2:

Pumpkin is also a good source of potassium and fiber, the two nutrients that are most likely to be lacking in the daily diet. In addition to being rich in vitamin A, it is a source of B vitamins, minerals and fiber. In fact, one cup of cooked pumpkin provides more than 100 percent of the recommended daily value for potassium and nearly half the energy-dense carbohydrates needed by adults.

Fact -3:

In addition to nutritional value, pumpkin is also rich in natural antioxidants known as flavonoids. Flavonoids give color to many fruits and vegetables and are responsible for their many health-giving properties. Even more impressive than the ability of pumpkin to increase the antioxidant power of blood cells is its ability to improve immune function.

Frequently Asked Questions

Do green pumpkins taste good?

To avoid bitterness, the green pumpkin should be prepare immediately after carving. Otherwise, it will lose its freshness. After heating in the oven, a pumpkin can be store for up to two weeks in the refrigerator.

Why do pumpkins turn green when they are cooked?

The formation of carotenoids and chlorophyll is known as phytochemistry and is an indication of health benefits. This rapid production of pigments during cooking is due to the pyrophosphate ion present in pumpkin juice. The value of the color is not in the pigment itself, but rather in its ability to resonate in a wider spectrum of light.

What are the benefits of beta-carotene?

Beta-carotene is not a vitamin and does not help build physical strength or reduce cancer risk. Beta-carotene is known as an antioxidant. This means that it helps eliminate free radicals from our bodies by reacting with harmful molecules such as fats, cholesterol, and other compounds in our blood.

Are green pumpkins healthy?

The pyrophosphate present in pumpkin juice is the source of the pigment, and therefore, there is no reason to worry about it.

You can use pumpkin in a variety of ways: as a vegetable, in soups, as desserts or mixed with cereals, yogurt or juice. Cooking pumpkin with spices like cinnamon or nutmeg enhances flavor. And improves digestibility by reducing production of the enzyme which breaks down starches.


The consumption of fresh pumpkin is very beneficial for our health. When pumpkin is combine with other fruits, or when it is puréed and mix with cereal, it tastes delicious and enhances the nutritional value and health benefits of these foods. Pumpkin is a healthy and tasty vegetable that can be incorporated into a wide range of dishes. It has many health benefits, such as being a great source of vitamin A, potassium and fiber. Pumpkin also contains flavonoids that may have antioxidant properties.

In large amounts, pumpkin is toxic to the liver, in particular small pieces of pumpkin seed or the skin and seeds contain high concentrations of furanocoumarins; it is recommended to limit consumption to certain portions.


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