Being a pumpkin eater leads to a healthier diet.
Pumpkins are great on both flavor and nutrition.
Prepared correctly, pumpkins and pumpkin seeds can reduce inflammation and help you lower triglycerides and LDL cholesterol. Some phytochemicals (phenols) in pumpkin also helps relax blood vessels, and that lowers blood pressure
Also, as you puree, bake, sauté or boil this bright-orange gourd,you’re also getting loads of dietary fiber, beta carotene—the precursor of vitamin A—vitamin C, and minerals like calcium, magnesium,phosphorus and potassium.
If you don’t load up your homemade pumpkin puree with loads of sugar (not necessary, it’s really sweet enough if you add in some nutmeg and cinnamon), you have a low-calorie treat. Three-and-a-half ounces of pumpkin contain about 25 calories, with no saturated fat or cholesterol; three-and-a-half ounces of pumpkin seeds deliver 560 calories and 30 grams of protein.
The seeds also pack a good supply of zinc and toast up really well. Here’s one of our favorite recipes.
Clean the seeds and toss them with a bit of olive oil, garlic, cayenne pepper or lemon pepper. Spread on a cookie sheet and bake at 250 F (120 C) until they are golden and crisp—about 20 to 30 minutes.
~Source: Drs. Oz and Roizen; Health Tips~ (article in local newspaper)
~My thoughts and prayers go out to all in the world affected by “SuperStorm Sandy”. So sad.~
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