Nutritional Value of Pumpkin
Pumpkin, also known as winter squash, is a specialty of the Southeast Asia region. It is rich in essential vitamins and minerals that are beneficial for the body.
Despite being nutrient-dense, pumpkin is low in calories and fat. In 1kg of pumpkin, there are only 40 calories, high fiber, and natural sugars. This makes it suitable for individuals following a weight loss regime.
In addition, pumpkin is also a great source of iron and zinc, along with other necessary substances for optimal body development. It helps prevent anemia and atherosclerosis.
– Cooked pumpkin should not be stored in the refrigerator as it may turn yellow-brown when exposed to cold temperatures. The change in color indicates a possible alteration in the nutrients, which could be harmful to health.
– Pumpkin contains a significant amount of Vitamin A, so it is advisable not to consume it more than twice a week. Excessive consumption can lead to skin yellowing as Vitamin A accumulates in the liver and cells beneath the skin.
– Do not keep old pumpkin for an extended period. Natural sugars present in pumpkin can ferment and deteriorate over time at room temperature, potentially causing harm when consumed.
– Pumpkin contains a high amount of fiber, so it is not recommended for individuals with digestive disorders as it may exacerbate the condition.
For more information, please purchase pumpkin at major stores, supermarkets, or our retail system.
Pumpkin is highly nutritious and beneficial for the body. However, improper processing or excessive consumption may lead to health risks.
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