Nutritional value of pumpkin;

Pumpkins have different degrees of maturity and slightly different nutritional components. The carbohydrate content of old pumpkin is much higher than that of young pumpkin, and the content of carotene, calcium, potassium, phosphorus and dietary fiber is also higher. Old pumpkin tastes sweet and is suitable for eating.

The tender pumpkin is characterized by high water content, high vitamin C content and crisp taste, which is more suitable for cooking. Diabetic patients should give priority to tender pumpkins.

How to eat pumpkin with the highest nutritional value?

According to the taste, the best way to eat old pumpkins and small pumpkins is different. Old pumpkins are mostly cooked and steamed, or cooked and mashed with flour to make cakes and noodles. , can also be processed into pumpkin powder. Pumpkins can be sliced and fried with meat and vegetables to make soup and stuffing.

Pumpkin sweet potato porridge: Cut the old pumpkin and sweet potato into diced pieces, half of japonica rice and glutinous rice, a little red dates, and add some water to cook porridge, which is very suitable for middle-aged and elderly people.

Stir-fry tender pumpkin and yam slices, and blanch black fungus with boiling water. Stir-fry the pumpkin first, then add yam and black fungus, and add salt and sugar to taste after cooking. This dish is bright and attractive in yellow, white and black, rich in nutrition and good in taste, which is beneficial to patients with hypertension and high blood viscosity.

The above content is provided by natural food-Tanida Dream, hoping to help everyone.