Pumpkin is packed with many nutritional components. These include vitamin A and beta carotene. When Beta Carotene is eaten and digested, it turns into vitamin A in the human body. Beta carotene reduces the risk of cancer as well as heart disease. It also fights aging. It is also a good source of potassium, protein, and iron. Pumpkin; It is a great fiber food, low in fat but high in calories.
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PUMPKIN: (One cup – Cooked) |
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VITAMINS: Vitamin A – 12,230 IU Vitamin C – 11.5 mg Vitamin K – 2.0 Folate (important during pregnancy) – 22 mcg Niacin – 1.01mg |
MINERALS: Potassium – 364mg Phosphorus – 74 mg Magnesium – 22mg Calcium – 37mg Sodium – 2mg Iron – 1.40mg It also contains some zinc, manganese and copper. |
Babies can start eating pumpkin after the first 6 months. It can be used in puree form, with yogurt or even meats like chicken. You can add some cinnamon to the dish to make it more delicious.
Pumpkin is not one of the "Dirty" foods. Buying organic is a personal choice.
Look for small, immature pumpkins. These small zucchini have high additional nutritional value and the majority of them have less awn.
Zucchini can be stored in a sealed plastic container for 1 week in the refrigerator and up to 3 months in the freezer. It may have a separated appearance when melted due to air bubbles. This does not affect squash quality or performance.
Pumpkin can be used boiled or baked. Do not forget that if it is cooked longer than necessary, its nutritional values will decrease. Just boil it until it softens.
If you are not going to use the pumpkin immediately after cooking, you can store it in the freezer in puree or pieces. Pumpkin is one of the fruits that should be on your babies' menu in winter with its nutritional value, texture and taste.
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