Pumpkin - a taste of the warm autumn

No doubt, roast pumpkin turns into a sweet temptation for the senses for most people. Besides being aromatic and delicious , pumpkin can also be very helpful. And although it is often argued that a fruit or vegetable, she sprinkled the autumn market with exotic shape and color, clearly reminds us of the approaching winter .

Nutritional composition of pumpkin
Pumpkin has a valuable dietary and taste and nutritional value is very similar to that of potatoes. In the mature fruits of relatively high quality varieties contain substantially less amount of protein and fat , in the amount of sugar (sucrose and glucose) , and water.

health Benefits
• A good source of the minerals potassium and phosphorus , making pumpkin in proper nutrition for kidney and cardiovascular diseases. Furthermore, there is no shortage , and calcium , magnesium, iron, copper and cobalt .
• high content of vitamin C ( 15 mg in 100 g product) , and carotene , especially in muscat pumpkins. And the more brightly colored yellow or orange flesh is the pumpkin , the highest content of beneficial vitamin.
• the content of cellulose (about 1 g) favorably influence the treatment of diseases of the gastrointestinal tract.
• Pumpkin is used in dietary for its mild laxative effect , but it is also a powerful diuretic. It is rich in pectin , which helps to clear the large intestine and to reduce the level of cholesterol. Favorably affect atherosclerosis.
• Its members are found vitamins B1 , B2, PP .
• It is also recommended in diseases of the liver and bile.
• its low calorific value makes it a good alternative for people who are overweight and diabetic .
Extremely useful are the seeds of the pumpkin . They are rich in oil, proteins and gums . But it is important for consumption to avoid excessive salting them . Pumpkin seeds can be found in the composition of : cereal , bread and others. Are beneficial for those suffering from chronic liver inflammation, gastritis , colitis, anemia , hypertension and osteoporosis.

How to choose and preserve a pumpkin?
To make a delicious pumpkin , it must be sufficiently rigid and smooth bark . Small pumpkins are most suitable for use, for their interior is more juicy and fragrant , while the large are excellent decoration . Some experts say that white pumpkins are top quality , they have soft flesh and a thin crust . Very often pumpkins offered the autumn market are cut into two or more pieces .
Pumpkin is fresh if the surface of the track is wet and flat, bright color , otherwise mozheteda sure taste has been damaged . Moreover, if the pumpkin is very shiny, it means that it is detached before matures and has an insipid taste.
Pumpkin , cut into pieces can be stored in the refrigerator up to two or three days , well wrapped in stretch film . Whole pumpkin lasts up to two weeks at room temperature for several weeks in a cool , dark , well-ventilated place.
The optimum storage temperature is from 1 to 14 º C ( it's important not to fall below 0 º C). Pumpkin can be frozen in a freezer , if previously stripped , cleaned of seeds and cut into cubes.

Ideas for using pumpkin
Since the meat of the pumpkin will strong aroma , it is necessary that it be further seasoning with stronger spices such as ginger , garlic, paprika , curry , lemon juice, vanilla and cinnamon.
Cooked by steaming pumpkin - it is especially suitable for athletes , it is not necessary to use a sweetener .
Roasted pumpkin , seasoned with milk, eggs, sugar and vanilla.
Pureed pumpkin, which is a wonderful accompaniment to a greasy dishes.
For the preparation of all kinds of soups, cakes and creams.
And last but not least - pumpkin juice , which is rarely consumed in everyday life, but is particularly useful in the treatment of gastritis, excess stomach acid , and insomnia.