Sure when you hear the word “pumpkin”, you imagine the autumn holidays, as Halloween and Thanksgiving. But it is not only the fall fun, but also very useful vegetable (though botanists affirm that pumpkin is a fruit). Pumpkin consists of a shell, occupying 15-17% of the total weight, the flesh – 70-75%, and seeds – no more than 10-11% of the total weight.
Pumpkin flesh is gentle, of yellow color. It contains vitamins C, B1, B2, B6, E, niacin, such elements as magnesium, potassium, calcium, phosphorus, iron, silicon and copper. The great number of pectins, contained in the pumpkin, helps to remove the excess of harmful cholesterol from the body. Pumpkin seeds are useful for male potency. Also they can be eaten on an empty stomach to expel helminths.
Pumpkin fiber is soft, so it is a valuable dietary product. Pumpkin has a positive effect on people suffering from gastroenteric diseases. Stewed, boiled pumpkin and pumpkin porridge are particularly useful for people with high acidity of gastric juice. Doctors and nutritionists include mashed pumpkin in nutrition of patients with gastric ulcer and duodenal ulcer. Pumpkin helps to form ulcers’ scars quicker.
Raw pumpkin promotes the separation of bile and helps to get rid of chronic constipations by stimulating peristalsis of intestine. For therapeutic purposes, it is recommended to eat 250-300 g grated pumpkins per a day before meal, dividing it into three parts. You can cook soups, porridges, salads, pancakes, pies, juice and so on. Here you can find some easy recipes.
Salad from pumpkin
You will need:
– 150 g of pumpkin;
– 4-6 apples;
– 1 teaspoon of lemon juice;
– 1-2 teaspoons of honey;
– lemon peel;
– ¼ cup of chopped walnuts;
– bag of coconut shavings.
Grate pumpkin and apples and mix. Add lemon juice, lemon peel, honey, mix again and sprinkle with walnuts and coconut.
Milk soup with pumpkin
You will need:
– 1 liter of milk;
– 3 tablespoons of semolina;
– 250 g of pumpkin;
– salt, sugar, butter to your taste.
Cook a porridge from milk and semolina and boil for 10 minutes. Grate the pumpkin and add to the porridge, stir, add salt, sugar and butter. Boil again and take away. Serve up the soup both hot and cooled.
Porridge with pumpkin
You will need:
– 400 g of pumpkin;
– ½ cup of rice;
– ½ cup of millet;
– 2 cups of milk;
– sugar and salt to your taste.
Clean pumpkin and cut into small pieces, put in the pot, pour some water and parcook. Then add sugar, salt, washed rice and millet, pour milk and cook until done.
Carole is the author of some web-blogs in Health category. You can find more interesting and useful information at Nutrition Facts Blog and Ideal Weight Blog.
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Image from page 181 of "Nutritional physiology" (1918)
Image by Internet Archive Book Images Identifier: cu31924000873251 Title: Nutritional physiology Year: 1918 (1910s) Authors: Stiles, Percy Goldthwait, 1875-1936 Subjects: Nutrition Publisher: Philadelphia and London, W. B. Saunders Company Contributing Library: Cornell University Library Digitizing Sponsor: MSN View Book Page: Book Viewer About This Book: Catalog Entry View All Images: All Images From Book Click here to view book online to see this illustration in context in a browseable online version of this book. Text Appearing Before Image: in the samestate. To this large volume the tissues have added a mod-erate quantity of water—say 250 grams—which is a truemetabolic product. This has been formed by the oxidationof compounds containing hydrogen. The water outputof the body is inevitably greater in the long run than thewater income. This fact may be disguised on single daysby water retention. Carbon Dioxid Elimination.—Respiration has beendefined as the process within the living cells in course ofwhich complex organic molecules are decomposed and 167 1G8 NUTKITIUNAL PHYSIOLOGY more or less completely oxidized. Carbon dioxid is themost conspicuous product. The respiratory exchangesoccur in the different tissues in a measure corrosiwndingwith the extent to which they severally evohc energy.The skeletal muscles lead in ainoimt of respiration (andof carbon dioxid set free), both because of their great massand by reason of their activity. The glands, especiallythe liver and the kidneys, contribute largely to the total. Text Appearing After Image: Cap _Ai«^°PCorp. Fig. 21.—I is intended to suggest tlie form of an air-sac of thelung overlaid with a network of capillaries belonging to the pul-monary system. II is an imaginary section through such an air-sac. B in both I and II is the minute bronchial tube through whichthe air is renewed. Ill is a bit of detail from II, still more en-larged, showing two capillaries (Cap.) conveying corpuscles (Corp.).The air is close by (Al), yet two partitions intervene, the capillarywall and the wall of the air-sac. So does the heart. Other tissues have a minor part in thegeneral respiration. Some which are passive and stable,like cartilage, can have l)ut little. The carbon dioxid formed by the cells is first transferredto the hmph. The concentration of the gas in the lymphleads to its passage into the blood. A gas will always passfrom a higher to a lower concentration when the two solu-tions are placed in communication. The dehcate capillary REMOVAL OE THE END-PRODUCTS OF METABOLISM 169 wal Note About Images Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.
Image by technicolours I was simply amused that the can had a different set of nutritional facts for Australia.
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