Why You Should Eat Young Pumpkin Regularly After Age 40
Folic acid (vitamin B9) plays a crucial role in blood formation and homocysteine metabolism – an amino acid whose buildup can increase the risk of Alzheimer’s, cognitive decline, depression, or megaloblastic anemia. Notably, nutrient absorption, especially that of folic acid, tends to decrease with age. Therefore, from middle age onwards, it is essential to include folic acid-rich foods in your diet.
According to nutritional analysis, 100g of young pumpkin with green skin contains approximately 40mcg of folic acid, while apples – often considered a “healthy” fruit – contain only about 4mcg/100g. This means that young pumpkin has ten times more folic acid than apples. This is a remarkable figure for a vegetable that is often overlooked due to its low cost.
In addition to being a blood booster, young pumpkin also promotes bone health, eye health, and digestion.
Young pumpkin is not only a source of folic acid but also provides dietary fiber, vitamins A and E, and minerals, offering the following benefits:
– Supporting digestion and soothing the stomach
– Improving vision and reducing eye strain
– Providing calcium and magnesium for stronger bones
– Reducing the risk of anemia, especially in older adults
Experts recommend consuming young pumpkin 2-3 times a week, preparing it in various dishes to avoid monotony and ensure effective absorption.
Delicious and Easy Recipe: Young Pumpkin with Salted Egg Yolks – Crispy on the Outside, Soft on the Inside, a True Delight
Despite its health benefits, young pumpkin is often overlooked due to its monotonous preparation methods, which can become boring. However, with this recipe for young pumpkin with salted egg yolks, both children and older adults will enjoy its aromatic, savory, and unique flavor.
– Ingredients:
500g young pumpkin with green skin
2 salted duck egg yolks
150g corn starch
20g salted egg yolk sauce (optional)
Cooking oil, salt, minced garlic, toasted sesame seeds
– Preparation:
Peel and cut the pumpkin into bite-sized pieces. Blanch in salted water for 30 seconds, then soak in cold water to retain crispness.
Coat the pumpkin pieces with a mixture of oil and cornstarch, ensuring an even coating.
Heat oil and fry the pumpkin pieces until golden brown. Remove and drain on a paper towel.
For the sauce: Sauté crushed salted egg yolks with garlic. Add the fried pumpkin and toss with salted egg yolk sauce. Sprinkle with sesame seeds and serve hot.
Notes for a perfect dish: Blanching the pumpkin before frying helps retain crispness and allows for better starch adhesion. Using whole salted eggs and crushing them yourself will result in a more aromatic dish. Avoid stirring the pumpkin too early during frying to prevent the starch coating from detaching.
