Pumpkin, also known as melon, papaya, cape gourd, winter melon, is the fruit of squash family squash.
It is native to the coastal areas of southern Asia and has been planted in various places.
The young melon can be used as a vegetable and has a sweet and delicious taste. It is one of the vegetables in summer and autumn. The old melon can be used as feed or miscellaneous grains, so it is also called “rice melon” in many places., Tender fruit, old fruit and food.
Pumpkins are called differently depending on the place of origin. They are also known as papaya, wheat melon, quince, gourd, and winter gourd.
Pumpkins are highly adaptable and are commonly grown in North and South China. They are one of the main vegetables in summer and autumn.
Pumpkin has more nutritional ingredients and higher nutritional value.
The content of vitamin C and glucose in young pumpkin is richer than that of old pumpkin.
Old pumpkins are high in calcium, iron, and carotene.
These are more favorable for retinal vascular disease.
Traditional Chinese medicine believes that pumpkin is sweet, warm, and has the functions of tonifying qi, relieving phlegm and relieving cough, and can treat qi deficiency and fatigue, intercostal neuralgia, lung disease, and spleen disease.
Can also drive roundworms and cure burns.
Its seeds, pumpkin seeds, can also be eaten or pressed.
Pumpkins and pumpkin seeds have some medicinal value.
Traditional Chinese medicine believes that pumpkin is warm and sweet, and enters the spleen and stomach.
With Buzhong Yiqi, anti-inflammatory and analgesic, detoxification and insecticidal functions.
It can be used for qi deficiency and fatigue, intercostal neuralgia, obesity, dysentery, opiate detoxification, deworming worms, bronchial hypertension, diabetes, etc.
“Compendium of Materia Medica” says that it can “buy up the vital energy”.
“Yi Lin Ji Yao” records that it can “benefit heart and lungs.”
Pumpkin is rich in sugar and starch, so the old pumpkin tastes sweet and sweet; its protein and trace content are high.
The nutritional value of pumpkin is mainly manifested in its rich vitamins, among which the higher content is carotene 2.
4mg%, Vitamin B: 10.
05mg%, vitamin B2: 0.
06mg%, vitamin C: 5mg%; content, also contains a certain amount of iron and phosphorus.
These substances play an important role in maintaining the physiological functions of the body.
Recently, it was also found that there is a “cobalt” component in pumpkin, which has a blood-reinforcing effect after consumption.
Pumpkin is rich in vitamins A, B, C and minerals, 8 essential amino acids and essential histidine for children, soluble fiber, lutein and phosphorus, potassium, calcium, magnesium, zinc, silicon and other trace elements.
Early nutrition and medicine have shown that eating more pumpkins can effectively prevent high blood pressure, diabetes and high blood pressure attacks, and improve the human immune system.
A famous doctor in the Qing Dynasty, Chen Xiuyuan, said: “Pumpkins are a wonderful product for nourishing blood.”
Eating pumpkin often can make the stool smooth, and the skin is beautiful, especially for women. It has a cosmetic effect. The famous minister of the Qing Dynasty, Zhang Zhidong, suggested that Empress Dowager Cixi eat more pumpkins.
Pumpkin can also prevent stroke, because pumpkin contains a large amount of linseed oleic acid, palmitic acid, stearic acid and other glyceric acids, instead of good quality oils.
For the treatment of hypertension, fried pumpkin seeds can be eaten. The daily dosage is preferably 20-30 grams.
As the saying goes, “medicinal supplement is not as good as food supplement”.
In the past two years, through further studies of vegetables by experts at home and abroad, it was found that pumpkin is not only nutritious, but also has health care and disease prevention functions for long-term consumption.
According to data, the special nutritional ingredients contained in pumpkin can enhance the body’s immunity, prevent vascular sclerosis, have anti-cancer, beauty and weight loss effects, and have been recognized internationally as a special health-care vegetable.
There are 91 fruits per 100g of fresh fruits.
8g (low ripe melon, high melon), glucose 1.
3-5.7 grams (gourd), 15.
5 grams (gourd.
The high sugar and starch content of old ripe melon converts it into the highest energy in melon vegetables.
Therefore, it can be used instead of food), carotene 0.
4mg (old ripe melon is 1 times higher than young melon), protein 0.
9 g (melon), 0.
7g (old ripe melon), containing 181mg of potassium and 40mg of phosphorus (potassium, phosphorus content of old ripe melon is 2 times higher than the young melon)
Supplemented fiber Old melon is slightly higher than young melon.