Striving4Zen

Pumpkin serves up an incredible punch of the antioxidant powerhouse, beta-carotene, as well as vitamins C and E, potassium, and a hefty dose of veggie fiber. As for those seeds, they offer some fun nostalgia (lightly toasted and salted anyone?) as well as a wallop of protein, fiber, iron and potassium. (The seeds alone make the gutting process worth it.)

“But what about canned pumpkin?” Ready for a possible revelation? According to a University of Illinois study, canned pumpkin packs some 20 times the amount of beta-carotene of fresh, cooked pumpkin! The reason? Canned foods are generally picked and quickly cooked and packaged at the peak of ripeness. In the particular case of pumpkin, the heating used in canning preparation enhances the beta-carotene content in a similar way that heating does the lycopene in tomatoes. While fresh pumpkin is thought to taste sweeter (and may offer nutritional advantages that aren’t studied), it appears that you don’t need to feel guilty for step-skipping when a recipe calls for puree.

Thanks Mark!

Labels: beta-carotene, health food, pumpkins, Vitamins