The beneficial components in pumpkin are polysaccharides, amino acids, active proteins, carotenoids and various trace elements.

Nutritional value:

1, polysaccharide: pumpkin polysaccharide is a non-specific immune enhancer, which can improve the immune function of the body, promote the production of cytokines, and play a variety of regulatory functions on the immune system by activating complement.

2. Carotenoid: Carotenoid rich in pumpkin pie can be converted 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 bone development.

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