We all know about the nutritional value of pumpkin beibei, the efficacy and function of the food we often eat in our lives, and the effects of different usage methods on the human body are different, and the eating methods are also varied. Let me take a look at the relevant information about the nutritional value of pumpkin beibei with you.
Nutritional value of pumpkin Beibei 1 Beibei pumpkin is small in size and can be mastered by one hand. Its color is dark green, which is different from that of ordinary pumpkin. Ordinary pumpkin is more like melon, while Beibei pumpkin is soft and waxy, a bit like sweet potato and chestnut. Don't underestimate Beibei Pumpkin, which is small in size, not low in sweetness, and rich in nutrition.
Nutritional Value of Beibei Pumpkin
Its sweetness is high, and its pulp is powdery and glutinous. It is also suitable as a supplementary food for babies or for making meals for the elderly with bad teeth. Beibei pumpkin is more than three times as rich in carotene as ordinary pumpkin, in which xylose is the main sugar, and it can activate human metabolism, promote hematopoietic function, and participate in vitamin synthesis in human body, which has the effect of lowering blood sugar.
So how do you usually eat such a novel Beibei pumpkin?
1, steamed directly.
Wash the whole Beibei pumpkin, put it in a steamer and steam it for10-15 minutes. Except the pedicel and pulp, other parts can be eaten directly, including the peel. Beibei pumpkin is close to the pulp of the melon. Some of it tastes moist like sweet potato, and the part near the skin is like chestnut powder, which is one of the very healthy vegetables.
2. Make dessert
Beibei pumpkin is more suitable for dessert than ordinary pumpkin. Because Beibei pumpkin has high sweetness and low moisture, it can be used for small desserts such as pumpkin pie and pumpkin cake. Because Beibei pumpkin is easy to make, after steaming the whole pumpkin, grind the pulp into mud, add fine sugar and mix it with milk, whipped cream, eggs, etc., and pour the pudding liquid into a container and put it in a baking tray, and bake it at 160℃ for about 40 minutes. After cooling, the pumpkin pudding is made, with a thick pumpkin fragrance, a dense taste and a particularly pleasing autumn color.
3. Traditional practices
You can also make pumpkin soup, pumpkin porridge, pumpkin rice, or even stir-fried pumpkin and pumpkin pie like ordinary pumpkin. The taste of pumpkin food made from pumpkin is different from that of traditional pumpkin. The listing time of pumpkin is April-1February, and interested friends can try to make it and have a taste.
The nutritional value of pumpkin Beibei is 2 1. Beibei pumpkin contains vitamins and pectin. Pectin has good adsorption, which can bind and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals, and play a detoxification role.
2. Pectin contained in Beibei pumpkin can also protect the gastrointestinal mucosa from the stimulation of coarse food and promote the healing of ulcer surface, which is suitable for patients with gastric diseases.
3. Beibei pumpkin is rich in cobalt, which ranks first among all kinds of vegetables. Cobalt can activate human metabolism, promote hematopoietic function, and participate in the synthesis of vitamin B 12 in human body. It is an essential trace element for human islet cells.
4. Vitamin C contained in Beibei Pumpkin prevents nitrate from turning into carcinogen nitrous acid in digestive tract. Mannitol contained in Beibei pumpkin can reduce the harm of toxins in feces to human body.
5. Beibei pumpkin can eliminate the mutation of nitrosamine, a carcinogen. It has anti-cancer effect.
6. Beibei pumpkin is rich in zinc, which participates in the synthesis of nucleic acid and protein in human body. It is an inherent component of adrenocortical hormone and an important substance for human growth and development.
7. Beibei pumpkin contains many kinds of amino acids needed by human body, among which lysine, leucine, isoleucine, phenylalanine and threonine are relatively high. In addition, the genotype of ascorbic acid oxidase in pumpkin is the same as that in tobacco, but its activity is obviously higher than that in tobacco, indicating that the content of immunocompetent protein in pumpkin is higher.
8. The rich carotenoid in Beibei pumpkin can be transformed into vitamin A with important physiological functions in the body, which has important physiological functions for the growth and differentiation of epithelial tissues, maintaining normal vision and promoting the development of bones.
The nutritional value of pumpkin Beibei is 3 "Beibei Pumpkin". When I first heard this name, I thought it was a production brand of pumpkin. I believe many friends feel the same way. But this is not the case. So, what is Beibei Pumpkin? "Beibei Pumpkin" is actually the variety name of pumpkin. It was successfully bred by Japanese Mikodo Xiehe Seedling Co., Ltd. in 1998. Its size is very small, about 6 ounces, and it tastes very glutinous and sweet, so it is deeply loved by many people.
Nutritional Value of Beibei Pumpkin
Every 1 00g of Beibei pumpkin contains 0,6g of protein and 0,01g of fat. Carbohydrate 5, 7 g, crude fiber 1, 1 g, ash 0, 6 g, calcium 10 mg, phosphorus 32 mg, iron 0, 5 mg, carotene 0, 57 mg, riboflavin 0, 04 mg, nicotinic acid 0, 7 mg and ascorbic acid 5 mg. In addition, it also contains citrulline, arginine, asparagine, trigonelline, adenophorin, glucose, mannitol, pentosan, pectin and so on.