Eight Ways To Use Pumpkins
Eight Ways To Use Pumpkins by: Jen A for Off the Grid News
Pumpkins are more than bright orange decorations for Halloween and the basis of a tasty pumpkin pie – they can be an amazing source of nutrition and health. The key is looking beyond the bright orange shell to the benefits inside. What better way to do that than a little trivia? These eight insights will help you look at this fall vegetable in a different light and teach you a few interesting facts you probably don’t know.
Pumpkins are all-American.
The earliest pumpkins have been traced back to Northern Mexico and the American Southwest, sprouting between 7,000 and 5,500 B.C. They were brought to other parts of the world by travelers and conquistadors. Pumpkins are now cultivated on every continent except Antarctica.
Part of what makes pumpkin so full of nutrition is that almost all of the plant can be eaten. The shell, seeds, leaves, and even the flowers are edible and delicious when prepared right. They can be steamed, roasted, boiled, or dried, while the leaves and flowers are used as snacks or soup flavorings.
A serving of pumpkin (one cup) contains nearly 300 percent of your recommended daily allowance of vitamin A. Pumpkin is a good source of vitamin C, vitamin E, riboflavin, potassium, iron, and manganese, as well as containing nearly 5 mg per serving of Omega-3 and Omega-6 fatty acids.
A serving of roasted seeds (one cup) contains twelve grams of protein with no cholesterol. Pumpkin seeds are a good source of vitamin A, folate, magnesium, potassium, zinc, and copper as well as Omega-3 and Omega-6 fatty acids.
Pumpkins are some of the thirstiest and hungriest foods in your garden.
Pumpkins require large amounts of water and soil nutrients. This vegetable is 90% water. They drink in an average of an inch per week. They also love to suck nitrogen, phosphorus, and other nutrients out of the soil.