Pumpkin has been used for centuries for its healing prosperities. The Yuma would create and emulsion from pumpkin seed and watermelon to help heal wounds. The seed oil would be used to treat burns and wounds. The Catawba’s ate pumpkin seeds either fresh or dry as a medicine for kidney support. The Menominee’s mixed powdered squash and water for urinary support.
Pumpkins are rich in antioxidants, such as Beta carotene, Potassium, Zinc and High in Fiber. They are high in Vitamin C, A and E. Beta Carotene can help prevent certain cancers. Potassium has been shown to lower high blood pressure. Zinc has been shown to boost your immune system, and aids in bone density support for people with osteoporosis. Fiber helps prevent cancer, heart disease and other serious ailments. Vitamin C helps boost you immune system, helps in preventing high blood pressure and heart disease. It also helps regulate cholesterol levels. Vitamin A helps promote healthy vision and ensures proper immune function. Vitamin E promotes healthy skin by protecting the body from sun damage ad may reduce the risk of Alzheimer’s disease and certain cancers. Pumpkins Seeds are a good source of Vitamin E, Iron, Magnesium, Potassium, Zinc and are an excellent plant base source of omega-6 and amega-3 fatty acids. They do not lose their vitams when cooked.
Pumpkins Nutrition Facts (1 cup cooked, boiled, drained and without salt)
- Calories: 49
- Protein 2 grams
- Carbohydrate 12grams
- Dietary Fiber 3 grams
- Calcium 37mg
- Iron 1.4mg
- Magnesium 22mg
- Potassium 564mg
- Zinc 1mg
- Selenium .50mg
- Vitamin C 12mg
- Niacin 1mg
- Folate 21 mcg
- Vitamin 2650 IU
- Vitamin E 3mg
- 90% water
Monday Recipes for pumpkin.
