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Pumpkins and their properties
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| Pumpkins are a good source of beta carotene which the organism converts into Vitamin A. Pumpkins are easily digested and they rarely cause allergy. They are mainly consumed cooked and as creams. The young fruit of pumpkin are zucchinis. |  |
ono amaña The fruits of this plant have many uses, from the human consumption, passing by the fodder for domestic animal, medicine and even used as a decorative plant.
| This plant needs much space to grow normally since they are trailing plants with leaves arranged alternately along the stems. |
Properties of pumpkins:
• Stimulate the function of the pancreas to help it to regulate the sugar levels in blood
• It helps in the elimination of mucus in the lung, bronchus and throat.
• It helps to strengthen the immune system for its richness in antioxidants.
• Its juice is laxative and an excellent antioxidant for the body.
• Its high content of alfa carotene reduces the risk of prostate cancer and heart diseases.
• Coadjutant in the cataract treatment since these patients generally present low levels of beta and alfa carotenes.
• It is a great source of potassium.
• It contains Vitamin C.
• And low proportions of Vitamin E y B1.
• It contains between 12 and 40 calories depending on the variety.
• Fat between 1 and 0, 4.
Thanks to its low-caloric and fat contribution, pumpkins are a recommended food to low-calorie diets since it helps to eliminate liquids and regulates the sugar levels in blood, which in turn helps to reduce people’s eagerness to eat candies.
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