The nutritional value of melon is actually another name for pumpkin. This name is generally called by people in Fujian and Zhejiang. There are many ways to make golden melons, such as frying, making soup and steaming. Let's take a look at the nutritional value of melon.
Nutritional value of zucchini 1 Pumpkin is rich in carotene and vitamin C, which can strengthen spleen, prevent gastritis, prevent night blindness, protect liver, make skin tender and neutralize carcinogens. Yellow fruits and vegetables are also rich in two vitamins A and D; Vitamin A can protect gastrointestinal mucosa and prevent gastritis, gastric ulcer and other diseases. Vitamin D can promote the absorption of calcium and phosphorus, thus strengthening bones and muscles, and has a certain preventive effect on common diseases such as rickets in children, myopia in adolescents and osteoporosis in middle-aged and elderly people.
Pumpkin is rich in zinc, which is an inherent component of adrenocortical hormone and an important substance for human growth and development. The beneficial components in pumpkin are polysaccharide, amino acid, active protein, carotene and various trace elements.
There is also a "cobalt" component in pumpkin, which has the effect of enriching blood after eating. Pumpkin is rich in vitamins A, B, C and minerals, 8 essential amino acids and histidine, soluble fiber, lutein and trace elements such as phosphorus, potassium, calcium, magnesium, zinc and silicon. Modern nutrition and medicine show that eating more pumpkins can effectively prevent and treat hypertension, diabetes and liver diseases and improve human immunity.
From the above, it can be seen that the nutritional value of pumpkin is indeed extremely rich, and its function and efficacy can not be underestimated. So people who don't like pumpkins at ordinary times should consider increasing the consumption of some pumpkins in their diet. Let the diet menu be colorful for a healthy life!
Nutritional value of melon 2 See if pregnant women can eat pumpkin.
Can pregnant women eat melons? Everyone should have eaten. This is pumpkin. Pumpkin has a lot of nutrition. Steaming and cooking porridge are good for our health. Can pregnant women eat melons? Let's see if eating gold is good for pregnant women.
The answer is yes, pregnant women can certainly eat pumpkins, and they can eat a lot of pumpkins. When pregnant women choose to eat pumpkin, remember that it is best to eat steamed pumpkin, or cut the pumpkin into pieces and put it in porridge, so that it can be made into porridge or cups, which is very nutritious and delicious.
Pregnant women have toxins in their bodies. At this time, if you choose to eat pumpkin, because pumpkin gum will absorb some viruses in the body, stick to it and then excrete it, so it is good for pregnant women and fetuses. When pregnant women choose to eat pumpkin, the daily intake should not be too much, and it is best to keep it around 150g. If they choose to eat pumpkins, they should reduce their intake of other staple foods.
When pregnant women eat pumpkins, remember to cook them well, whether they are porridge or steamed, otherwise the pumpkins will not be cooked, and they will taste raw and unhealthy.
Fried melon sticks
Product features: crispy outside and tender inside, excellent taste, rich flavor, and monosodium glutamate added.
Main raw materials: tender cucumber (before the skin turns yellow), eggs, flour and raw flour.
Spare seasoning: essential oil, salt, monosodium glutamate, pepper, salt, pepper.
Operation process: Cucurbita pepo → peeling and removing seeds → cleaning → cutting into strips → pickling → mixing powder → dipping sauce → frying → taking out → sprinkling salt → finished product.
Key operation points:
1, melon selection: select tender golden melon, cut with a knife, peel, remove seeds and wash.
2. Slicing: Cut the washed golden melon into 0.8cm square melon strips.
3, pickling: put a little salt, monosodium glutamate, pepper pickling 10 minutes.
4. Mixing: firstly, pat the melon strips with raw flour, and then dip them in the whole egg paste (the whole egg paste is made of flour, refined salt, monosodium glutamate and eggs).
5. Frying: When the oil in the pot is about 1 000g g, when the pot is heated to about 1.20℃, the prepared melon strips are fried in the oil and then taken out. When the oil temperature rises again, they are fried until golden brown.
6. Sprinkle a little salt and pepper to get the finished product.
a kind of pumpkin
Product features: beautiful appearance, unique color, crisp and refreshing, unique flavor, which can supplement the middle energizer and replenish qi.
Main raw materials: melon (cooked) and bergamot (tender).
Spare seasoning: onion, monosodium glutamate, refined salt, pepper and essential oil.
Operation process:
1, melon → peeling, sowing → cleaning → cooking → discharging → rinsing → draining.
2. Papaya → Peeling and removing seeds → Cleaning → Shredding → Pickling → Dehydration.
3, oil pan → two shredded melons are stirred → upward adjustment → finished product.
Key operation points:
1, zucchini and papaya: both melons are cut, peeled and seeded, and washed.
2. Cooking: Boil the cleaned melon for about 8- 10 minutes (just insert it gently with chopsticks), take it out, soak it in cold water, spin it, rinse it, and drain it.
3. Shredding: Cut the washed bergamot into filaments with a width of 2mm and a length of 6-8cm.
4. Oil pan: cease fire when the oil temperature rises to 100℃, pour two shredded melons into the oil pan and stir evenly, and add seasoning to get the finished product.
Can pregnant women eat pumpkin? We know that pregnant women can eat pumpkins, which are very nutritious. Especially in the south, everyone will drink pumpkin porridge, especially in summer, which is the season to eat pumpkin. Pumpkin porridge tastes good, especially for the stomach. Pregnant women can usually eat pumpkins.