INTRODUCTION: The pumpkin is a vegetable belonging to the Cucurbitaceae family, from the creeping stem length of up to 6 m, with coarse hair and large, palmate leaves, soft and fitted with a long stalk hairy. Coming from Central America, it is characterized by the high number of shapes, colors and sizes in which his species are divided. Of pumpkin in the food world, it is not thrown anything away from the flower, to the pulp to finish the seed. The flowers, the deep yellow color, are unisexual. After pollination, the ovary of the female flower swells, forming its enormous fruit, a peponide thin skin light gray or yellow, sometimes lumpy and firm flesh, sweet, with a large cavity inside Cobbler semibianchi.
FRUIT: The pumpkin is commonly used in the kitchen of different cultures: in addition to the pumpkin flesh, they also eat the seeds, properly salted. The pumpkin is a vegetable that lends itself to a thousand recipes is consumed cooked in the oven, steamed, in soups or risotto, fried in batter. Particularly famous are the tortelli Mantua, just stuffed homonymous variety of pumpkin. From the seeds you get a reddish oil used in cosmetics and traditional cuisine. Pumpkin also can use flowers, only male ones, the ones with the stem, it called the stalk, thin, and after pollination are destined to wither, to be fried, after being breaded, like those of the zucchini.
COLLECTION: The sowing generally takes place between April and May or in any case when the temperatures are stable at around twelve degrees. Pumpkin stand the cold, being native of warm countries and the optimum temperature for its development is between 18 ° and 24 °. The pumpkins are harvested as they are ripe or when the leaves of the entire plant are dry and yellow. STORAGE: In protected and ventilated warehouse, at room temperature.
NUTRITIONAL VALUES :
- Kcal / 100 grams 15
- often water> 95%
- Sugar 2%
- Fiber / protein / fat <2.8%
- Vitamins A, C, D, B12 and B6
BENEFITS: This vegetable is always characterized by the presence within it of a considerable fiber content, a good intake of vitamins A and C and a right dose of beta carotene. Not forgetting the mineral, including we find calcium, phosphorus, zinc and potassium. In the pumpkin then the fat content is really very low, and among them is the best friend fat, Omega 3. In addition, the pumpkin is rich in water and low in sugar, which means that really has very few calories, about 15 kcal per 100 grams.