Pumpkin is sweet, warm and non-toxic, and has the effect of tonifying the middle and benefiting the qi. Its carbohydrate and fat content is not high, rich in pectin, can be combined with excess cholesterol in the body, so often eat pumpkin to prevent high cholesterol, the prevention of arteriosclerosis effect.

Jujube has the spleen, beneficial gas, and the efficacy of jujube nutrient-rich, both protein, fat, crude fiber, sugar, organic acids, mucus and calcium, phosphorus, iron, etc., but also contains a variety of vitamins, so there is a "natural vitamin pills," the name of the beauty.　

Jujube rich in vitamins, vitamin C and P have improved the function of human capillaries, on the prevention and treatment of cardiovascular disease has an important role. In addition, often eat jujube can improve the human immune function, so as to nourish the blood and tranquilize the spirit.

Expanded Information:

Pumpkins vary in ripeness and have slightly different nutrient profiles. Older pumpkins have a much higher carbohydrate content than younger pumpkins, and higher levels of carotene, calcium, potassium, phosphorus and dietary fiber. Older pumpkins taste doughy and sweet, making them suitable for use as grain.

The tender pumpkin is characterized by large water, high vitamin C content, crisp taste, more suitable for stir-fry, diabetics should give priority to tender pumpkin.

Based on taste, the best way to eat old and young pumpkin is also different, the old pumpkin more for cooking, steaming, or cooked and mashed flour made of cakes, noodles, etc., can also be processed into pumpkin powder. Tender pumpkin can be sliced, meat, vegetarian fried food, but also do soup, stuffing.

References:

Baidu Encyclopedia - Steamed Pumpkin with Red Dates and Lily

Baidu Encyclopedia - Steamed Pumpkin with Red Dates

People's Daily Online - Pumpkin's High Nutritional Value ?6 Foods You Can't Eat Together- The Food Channel