Pumpkins are not only a festival prop but a regular on the nutrition charts

As an indispensable supporting role, the appearance of the pumpkin will always make friends in the family cheer and try to make a lovely jack-o '-lantern. Pumpkin is not only a prop that is "turned over" on special occasions, but also a regular on the nutrition charts.

Protect your eyes and mucous membranes

Pumpkin meat is yellow, which means it's rich in beta-carotene. Beta-carotene can be converted into vitamin A in the body. If lack of this kind of vitamin, is not only easy to dry eyes, night can't see things, body mucosal disease resistance will decline, susceptible to respiratory infections, and even the risk of epithelial tumors will rise An oil vaporizer runs on oil which needs charging. Now imagine one that takes long hour to pre-heat! Isn't that irritating? So, it's always better to buy an oil vape pen battery from reputed online sites!.

Sweet, but not raised blood sugar

Pumpkins are hard to grow and are soft after they are steamed, because they contain a lot of pectin, a soluble dietary fiber that is good for controlling blood lipids and blood sugar after meals. At the same time, also contain cyclopropyl amino acids in the pumpkin, it can promote the pancreas to secrete insulin, accelerate the transport of glucose and help control blood sugar levels, its extract has been used in the pharmaceutical industry. Some varieties of pumpkins are rich in pumpkin polysaccharide, which is also a good source of control of blood sugar. While it's not expected that pumpkins will help diabetics get blood sugar, they won't have to worry about sweet pumpkin raising blood sugar levels without increasing their intake of carbohydrates.

It's healthier

Steaming the pumpkin is ideal, with no oil and no salt. In addition, boiled pumpkin porridge, steam boiled mud to make pumpkin cake, raw silk to make pumpkin egg cake, are all suitable food for all ages. If sugar is sweetened, the heat will rise. If the oil is Fried and stewed with fat, it will absorb fat and become a high-calorie food.

Too much skin turns yellow

The caveat is that if you eat a lot of pumpkins for many days, the skin may be a little yellowish because you eat too much carotene and store it in subcutaneous fat. But it's nontoxic, and as long as it stops eating it will fade away.

Good for blood pressure and bones

Steamed pumpkin is very easy to cook, without salt, it is a typical high potassium and low sodium food, which is good for controlling high blood pressure and preventing osteoporosis.

Different species of nutrition are different

Currently, there are four kinds of pumpkin varieties sold on the market, such as "Beijing chestnut pumpkin", "Beijing chestnut pumpkin", "small crown dragon pumpkin" and "chestnut red mini pumpkin". "Peking chestnut pumpkin" is more common, the melon skin is grayish green, with natural color pattern. "Beijing chestnut pumpkin" skin is orange with light yellow stripes. "Small crown dragon pumpkin" is a long strip of yellow-skinned pumpkin, which is also known as "butternut squash" because of its delicate and sweet taste. "Chestnut red mini pumpkin" is a small pumpkin of orange-red skin.

In terms of nutritional value, "chestnut red mini pumpkin" has the highest levels of beta carotene, total sugar and crude fiber. "Beijing chestnut pumpkin" has the highest levels of vitamin C, phosphorus and zinc, with the highest concentration of calcium and magnesium.

Promote gastrointestinal motility

The high dietary fiber content in the pumpkin can increase the feeling of satiety, promote the gastrointestinal peristalsis, and are suitable for constipation and overfeeding due to lack of fiber.

Vitamin C

Pumpkin contains the vitamin C needed for the synthesis of skin collagen, roughly between a dozen and twenty milligrams. This content is a level with tomato, radish and cabbage. There are dozens of milligrams of vitamin C that can be gained from steaming pumpkin 200 grams, compared with 100 milligrams per day.

The higher the price, the better the nutrition

It's not that the more expensive the pumpkin is, the more nutritious it is. We can judge the value of pumpkin's nutritional value by looking at color, taste and taste. Look at the color: the more orange the deeper pumpkin contains the more carotenoids. Taste the taste; The more flour the pumpkin has, the higher the starch ratio. Taste: the sweeter the pumpkin, the more soluble sugar it contains. And sweet pumpkin, the heat is relatively higher.