Both tender and cooked pumpkins can be eaten and are very nutritious. Young pumpkins are rich in vitamin C, while cooked pumpkins are rich in carotene, sugar and starch. According to the determination, every 100g of fresh fruit contains 8 1.9 ~ 93.7g of water (the height of old ripe melon is lower than that of tender melon), and the carbohydrate1.3 ~15.5g. Mature melon contains such high sugar and starch, which can be used as a substitute for cereals because it is in melons. It contains protein 0.7-0.9g, carotene 0.57-2.4mg, potassium 18 1mg, and phosphorus 40mg (the mature melon is twice as high as the tender one). It also contains citrulline, arginine, asparagine, trigonelline, adenine, mannitol, pectin and enzyme, soluble fiber, lutein, magnesium, zinc, silicon and other trace elements. Modern nutrition and medical research show that eating more pumpkin can improve human immunity and has a good auxiliary preventive effect on hypertension, diabetes and liver disease.