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PUMPKIN (cucurbita)

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.


  • 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.

MELON (cucumis melo)

INTRODUCTION : Belonging to the family Cucurbitaceae , it is an annual herbaceous plant ( the same family belong watermelon, cucumber , zucchini , pumpkin) ; a creeping or climbing habit .

FRUIT : Only 10% of flowering is transformed into rich fruit because the plant can successfully matured only a limited number . The massive fruit can be round in shape , more or less flattened , oval or elongated oval , and has a skin that can be smooth or round-up , with colors ranging from gray-green to dark green through different shades of yellow . The pulp is salmon ; a cavity in the center of the fruit contains many seeds .

COLLECTION : In the open field the collection takes place from July to September and covered in culture ( tunnellino or tunnellone ) from mid-June to late July .

STORAGEIn the cell , at a temperature of not less than 10 ° , the quality of the melon is presented in a fruit that should not be soft , and must emanate an intense aroma and strong from the peel .


  • Kcal/100 grams 33
  • Often water > 90%
  • Sugar 10-13%
  • Fiber/protein/fat< 1%
  • Vitamins A , C , PP , B1 and B2

BENEFITS : High antioxidant and anti-inflammatory activities . Source of vitamin A and C , which provide 100 % daily RDA contained in about 3 slices , therefore strengthens the immune system , and has powerful benefits for our skin , helps the body regulate blood sugar by improving your metabolism case of diabetes .


WATERMELON  (citrullus lanatus)

INTRODUCTION : Belonging to the family Cucurbitaceae , is an annual herbaceous plant ( the same family belong watermelon, cucumber , zucchini , pumpkin) ; a creeping or climbing habit .

FRUIT: Massive fruit is oval , elongated oval or spherical , shiny green on the outside and smooth of different shades , uniform or streaked ; inside the mesocarp it is white in color and thickness while the pulp is sweet, rich red of water and classic semi ranging from black to brown.

COLLECTION : In the open field the collection takes place from July to September and covered in culture ( tunnellino or tunnellone ) from mid-June to late July 

STORAGE : In stock protected at room temperature.


  • Kcal/100 gramS 16
  • Often water > 90%
  • Sugare 10-13%
  • Fiber/protein/fat < 1%
  • Vitamins A , C , D , B12 and B6


BENEFITS : It contains high amounts of vitamin C , beta – carotene, lycopene , therefore, has a good antioxidant ; a slice provides 21% RDA of vitamin C daily and 17% of the RDA of vitamin A. Rich in B vitamins , helps increase our energy production and contains potassium and magnesium ; is able thanks to its amino acids to lower blood pressure.

RED RADISH (cichorium Intybus)

INTRODUCTION : The Chioggia radicchio is a biennial herb annual crop cycle belonging to the Asteraceae family. It is interesting to know that the radish is a chicory. By the term ” radicchio ” identify those chicory with red leaves , more or less varied . Variety that grows in spring and autumn , is very sensitive to cold winter .

THE LEAF: The round leaves , have a conformation ” cupped ” to smooth edges with a white rib branched greenish enlarged at the base . The head is of spherical shape , very compact and is characterized by red – burgundy color . The Chioggia radicchio has a slightly bitter taste and a crunchy texture , is consumed mainly raw in salads .


  • Early Long : May / June October / November
  • Round : May / June, October / February

STORAGE: In the cell , to a 0 / + 1 ° temperature


  • Kcal/100 grams 13
  • Water 93,14 g
  • Sugar 0,6 g
  • Fat 0,25 g
  • Carbohydrates 4,48 g
  • Protein 1,43 g
  • Vitamins B2 , PP , B6 , C , E , K


BENEFITS : The radicchio is purifying, dietary and laxative ; It is an excellent intestinal regulator and hepatic functions , especially after cooking . From a strictly nutritional point of view, as all leafy vegetables are low in calories and rich in vitamins and minerals , particularly potassium calcium and phosphorus