Pumpkin
CUCURBITA PEPO | CALABAZA | POTIRON
DESCRIPTION: When the Colonists landed in North America they found the Indians growing and using pumpkins. This large, ungainly fruit was enthusiastically embraced by the new Americans and subsequently pumpkin pie became a national Thanksgiving tradition. It was so loved that one early Connecticut colony delayed Thanksgiving because the molasses needed to make this popular pie wasn't readily available. Large, round and orange, the pumpkin is a member of the gourd family, which also includes MUSKMELON, WATERMELON and SQUASH. Its orange flesh has a mild, sweet flavor and the seeds - husked and roasted - are delicately nutty. Pumpkin seeds are commonly known as PEPITAS. Fresh pumpkins are available in the fall and winter and some specimens have weighed in at well over 100 pounds. In general, however, the flesh from smaller sizes will be more tender and succulent. Choose pumpkins that are free from blemishes and heavy for their size. Store whole pumpkins at room temperature up to a month or refrigerate up to 3 months. Pureed pumpkin is also available canned. Pumpkin may be prepared in almost any way suitable for winter squash. It's a good source of vitamin A.
CONDITION SPECIFICS:
- Diabetes superbeneficial for type A
NUTRIENT NOTES:
VITAMINS- Vitamin E (alpha tocopherol)
MINERALSSPECIALIZED- Rutin
- Encourages Good Bacterial Growth
- Increases Cellular Water Content
This is a low FODMAPS food. The term FODMAP is an acronym, derived from Fermentable, Oligo-, Di-, Mono-saccharides And Polyols. FODMAPs are short chain carbohydrates that are poorly absorbed in the small intestine. FODMAP restriction has been found to improve symptom control in people with irritable bowel syndrome (IBS) and other functional gastrointestinal disorders
IN RECIPES
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