Pumpkin, Calories, benefits and harms, Useful properties

The real value of fruits and pumpkin seeds is not always
even experienced gardeners know. For example, not everyone has heard that in
pumpkin 4-5 times more β-carotene than carrots, which are famous for this
indicator. Pumpkin Seeds Break All Records for L-Arginine Content
and zinc, and given the high content in seeds and fruits of pumpkin
tocopherol (vitamin E), pumpkin can be called the most important product
in the restoration and preservation of sexual function and fertility in men.
Also, pumpkin plays an important role in medicine, nutrition, and cooking.
Add to this a very small number of contraindications for use
pumpkins – and get a perfect product.

Useful properties of pumpkin

Composition and calorie content

Raw pumpkin contains (per 100 g): .

Calories 26 Kcal

seed

Seeds (seeds) of pumpkin are no less valuable component of the fruit than
pulp. Pumpkin seeds contain carotenoids, phospholipids,
phosphatides, sterols, flavonoids, various vitamins. In oil, proportion
which is, on average, 35-40% of the seed, contains unsaturated,
saturated and polyunsaturated fatty acids: stearic and palmitic
(in total about 30%), linoleic (up to 40-57%), oleic (25-41%)
other. Complete composition of pumpkin seeds

Peel

The chemical composition and physical properties of pumpkin peel too
very strongly depend on the variety and vary considerably, but there is
general patterns. So, for example, in the skins of vegetables, as a rule,
less sugar than pulp, but more dietary fiber and mineral
substances. The content of b-carotene there may be even higher. About
the same content of pectin substances in the pulp and peel – about
0,7-0,9%, as well as vitamin
С (in the range of 1,4-13,3 mg / 100 g)..

A characteristic property of the peel is that when it dries
to a level not exceeding 5-6% humidity, concentration of substances
noticeably increases.

In medicine

Pumpkin and pumpkin seeds are the most frequently mentioned in the set
remedies for urologists, sex therapists and andrologists. The first
turn, this is due to the high content of zinc
in pumpkin seeds – on average about 8-10 mg / 100 g. More precisely, in 30 g
pumpkin seeds peeled from the pericarp (this is about 140-150
pieces) can contain from 15-20% to 70-80% of the daily requirement
male body.

Due to this, pumpkin seeds have an effect on several
body systems:

  • participates in the synthesis of male sex hormones;
  • activate spermatogenesis and promote the production of seminal
    liquids (in men after 44 years of age);
  • normalize the function of the prostate gland;
  • improve the condition of the cardiovascular system.

Pumpkin seeds

Pumpkin seeds, along with oysters
(10-40 mg / 100 g) and sesame seeds (7-11 mg / 100 g) are among the top three products
with the highest zinc content, which is important, since zinc is not only
synthesizes testosterone, but also prevents its conversion
into estrogen. Together with also found in pumpkin seeds
lignan zinc is able to suppress the development of adenoma
prostate gland.

Pumpkin seed – the record holder among products and vegetable,
and animal origin by the content of one more element –
L-arginine: 5300 mg / 100 g of product. French researchers,
exploring the safe and effective combination of yohimbine
hydrochloride with L-arginine glutamate to restore erectile
functions, found the effectiveness of the combination and suggested that
this is due to the ability of L-arginine to break down into oxide
nitrogen, which leads to the expansion of blood vessels including
– and in the penis.

Also in pumpkin, on average, 4-5 times more β-carotene than in
carrots.
Under the theme of male fertility, in an overview of nutritional factors,
affecting male fertility, a positive
role of β-carotene on progressive motility and sperm concentration.,
as well as their number..

Finally, both the pulp and pumpkin seeds contain a large
amount of vitamin
E, known as tocopherol, which is translated from Greek
as “bearing offspring.” Studies have confirmed a decrease in
risk of asthenozoospermia (pathological decrease in sperm motility)
when eating foods with this vitamin (along with vitamins
D and C)..

Pumpkin seeds are generally widely used in pharmacology and
Dietary supplements. For example, in the Pumpkin Seed preparation, in the prescription
the complex action of antiulcer, hepatoprotective
(protecting the liver) and choleretic character. In addition, it is noted
that the agent reduces proliferation (tissue proliferation, neoplasms)
cells of the prostate gland. Also mentioned is anti-inflammatory
effect and anthelmintic activity in relation to tape helminths..

It is assumed that the main component that allows the drug
fight
with parasites, contained in a gray-green thin shell of pumpkin
seed. For deworming, use a decoction of 500 grams of unrefined
seeds (adult dose), which are drunk on an empty stomach, and, after 2 hours
after ingestion, the esophagus is emptied with a saline laxative.

Interestingly, mild belching is indicated as a side effect,
and sometimes diarrhea. But in the “homeland” of pumpkin plant seeds, mixed
with yellow tomato juice, chilli and cocoa, the Aztecs used
just for getting rid of diarrhea. A mixture of seeds and peppers combined
with various herbs was used for “chest diseases”.

Pumpkin Pulp

Against parasites (round and tapeworms) pumpkin seeds,
along with the fern, they were also used in folk medicine. Wherein,
because of the lower activity than that of the fern, and also because of
no side effect, the spectrum expanded significantly
applications – drugs based on pumpkin seeds were given to both children and
elderly people, and pregnant women.

Pumpkin pulp in pharmacology is used less often and, mainly,
as a source of carotene. In folk medicine, pumpkin juice and pulp
prescribed for metabolic disorders, for liver diseases,
heart, and also as a diuretic. For this it is used
raw pumpkin: either half a kilo of grated pulp or half a cup
juice squeezed out of the pulp. Thanks to the juice (0,5 cups / day),
edema is removed, intestinal function improves,
excretion of salts from the body.

In the .th century, the so-called Byzantine agricultural
an encyclopedia written in Greek called “Geoponics”
(“Geoponics” is a collective name for the authors who wrote earlier
on agronomic topics). In this encyclopedia, pumpkin is mentioned
juice that is dripped into the ears to prevent ear diseases. Similar
Avicenna also had a recommendation. In addition, pumpkin was recommended here.
to provide “laxative action”.

Another “ancient” mention of pumpkin fruits used in medical
purposes, contained in the medical book of the XVII-XVIII centuries, known under
abbreviated name “Vertograd Cool”. Russian manuscript
was translated from Polish for Princess Sophia, but later
information spread much more widely, and they used a medical book
no longer only sorcerers, but until the end of the .th century – landowners engaged in
self-healing at home. In this tutorial, pumpkin
the fruit was recommended to those whose liver was “puffed up” from the “great heat”
or swollen ».

For external use, pumpkin juice compresses will be prescribed
with burns,
psoriasis,
dermatitis.
With periodontal disease, pumpkin juice is advised to rinse the mouth.

Pumpkin smoothie

In cosmetology

Once upon a time pumpkin was recommended by the Aesculapians as a remedy for
getting rid of freckles. In modern home cosmetology too
you can find recipes for lightening age spots using
gruel based on crushed pumpkin seeds. For this they take
one tablespoon of seeds, mixed with the same amount of sour
milk, teaspoons of lemon juice and honey, and leave on
15 minutes, after which it is washed off with cold water.

Japanese and Korean cosmetologists, known for their effective
recipes for brightening creams and serums, too, should
use a pumpkin extractor for this. However, the most
known lightening creams pumpkin extracts are not included. BUT
those cosmetics that were created on the basis of pumpkin
hoods are often positioned as moisturizers.

However, this side is also present in home cosmetology.
Combined with yolk,
honey and milk in equal proportions, the pulp of raw pumpkin is used
in a nourishing mask for dry skin, and in combination with egg white
– in a mask for oily skin.

Peeled seeds in gruel, when diluted with water in proportion
1 in 10, apply to hair to eliminate split ends. For
this, after applying the mask, cover the head with a towel for half an hour,
after washing it off with soapy water.

In scientific research

Rich in various vitamins and minerals makes pumpkin
and its seeds are a popular subject of scientific research. Today
day scientists managed to find out that the shell of pumpkin seeds –
effective anthelmintic agent.and the seed itself contributes
protecting the body from the development of prostate adenoma, helps
increase sperm count and motility..

Pumpkin seed oil

In addition, pumpkin seeds are a source of
magnesium. The researchers concluded that this particular mineral
makes it possible for the absorption of vitamin D. Without it, the vitamin can accumulate
in the body, but does not have any positive effect.
In this case, it can do harm, since the use of special vitamins
supplementation can lead to an uncontrolled jump in calcium levels
and phosphorus..

Zinc in pumpkin seeds helps prevent
development of esophageal cancer. American scientists have found that one
the same dose of zinc has a detrimental effect on cancer cells, but at the same time
does not affect other cells of the body. Researchers explain
such a phenomenon is a special bond between zinc and calcium. The nature of this connection
remains to be determined, but it is already clear that zinc responds
to calcium signals “sent” from cancer cells..

Scientific experiments show that pumpkin pulp can also
contribute to the fight against cancer. High
the content of beta-cryptoxanthin (provitamin A) in it contributes to
preventing the development of lung cancer. During experiments
on mice, scientists were able to establish that the effect of the contained
in some types of tobacco and e-liquids
nicotine-derived carcinogen is neutralized due to small
doses of provitamin A..

Scientists are also conducting research that may help in the future.
cope with one of the main ophthalmic problems of our time
– age-related macular degeneration. This can be made possible by
the presence of the carotenoid zeaxanthin in the pumpkin pulp..

In domestic research, scientists pay special attention to
regenerating activity of pumpkin oil extract. Was found,
that the most effective 50% oil extract, which with daily
application reduces the time of half-healing of wounds in animals by 22%..

In addition to the direct beneficial effect on the body, pumpkin has
and indirect effects on human health. So, researchers
from the USA found that dry pumpkin peel and seeds are effective
water purifier. After boiling and drying, they were put in
water with lead ions, which practically
completely absorbed into the “organic filter”. And in conjunction with
peeled avocado
and lemon,
efficiency increases. Such an inexpensive and easy way to clean
can be a real salvation for third world countries, in which
there is a shortage of drinking water..

Pumpkin Cheesecake

In dietetics

Nutritionists sometimes refer to pumpkin as the perfect vegetable. Famous Ukrainian
nutritionist Oksana Skitalinskaya in her nutrition programs relies on
to the opinion that the work of the gene program depends on the human diet:
some foods, including pumpkin, may include
and turn off hereditary factors. Pumpkin in this context is used
a nutritionist to achieve anti-tumor effects, and
as an element of diets for
gastritis and diseases of the gallbladder. Celebrated by O. Skitalinskaya
and the effect of pumpkin on metabolism. According to a nutritionist, pumpkin is in the diet
normalizes metabolism, helping fat to lose weight, and thin
– gain weight.

Pumpkin is part of the “olfactory” diet of the doctor (psychiatrist)
Alan Hirsch, who has been researching the impact of
odors on consciousness and human physiology. Correction program
weight is based on the statement that some food odors “beat off”
appetite and slow down the process of secretion of gastric juice. Unlike,
for example, from green apple, mint,
banana and 12 more smells, pumpkin aroma does not reduce appetite, but
used in the first phase of the diet, during which the patient learns
do not mix odors in the diet.

As a “starchless” vegetable, pumpkin is included in the composition of the famous,
albeit partly outdated by the Montignac diet. Nutrition principles
French doctor were based on the idea of ​​normalization of metabolic
processes due to the introduction of certain restrictions in the combination
products. For example, the diet prohibits mixing fats and carbohydrates.
“In one plate”. Moreover, according to Montignac, “positive” carbohydrates,
contained, including in the pumpkin, is possible and necessary, and the “negative”
(sugar, alcohol, confectionery, etc.) – no.

A study by the United States Department of Agriculture
confirmed the hypothesis that diets high in pumpkin,
able to reduce appetite, due to the large amount of fiber.
Pumpkin and low-calorie food itself (a standard cup of boiled
pumpkin puree contains about 50 calories). Also in dishes
with pumpkin, people “took” less fat and calories from the rest of the food.

When making fresh juices, pumpkin is often combined with others
vegetables – for example, with carrots. However, to improve the taste
the qualities of the drink and, most importantly, to improve the absorption of β-carotene
and dissolving vitamins, add a little
cream.
The fat contained in them helps to assimilate useful elements.

Pumpkin slices

In cooking

Almost everything in a pumpkin, including flowers and leaves, is used
chefs in cooking. For example, pumpkin flowers in
batter are considered a traditional Italian dish
kitchens. Pumpkin is used to make cream soup and porridge.

The most honorable place is occupied by a pumpkin dish in the Armenian
kitchen. There is a tradition here for weddings and other special occasions.
activities to cook stuffed with rice, nuts and dried fruits
pumpkin. This dish is called “Hapama”.

For Hapama, the top of the fruit with a tail is cut off so that the separated
part resembled a lid. The pulp and seeds are removed, and the resulting
the cavity is coated with honey and cinnamon and sent to the oven for 1 hour
to bake until the crust is browned and the flesh is tender.
Toasted dried fruits and nuts fried in butter
mixed with rice and laid out in the prepared pumpkin in layers,
each of which is coated with honey. Closed “lid” and oiled
butter, the fruit is brought in the oven for about 40 minutes to
full readiness.

For one medium-sized pumpkin, you need 1 glass of rice,
100 grams of almonds
walnuts and honey, a handful of prunes, raisins and dried apricots, 50
grams of butter and a teaspoon of cinnamon.

An important culinary trait of pumpkins is their ability
almost completely retain their beneficial properties even after thermal
processing. Scientists from the Institute of Guadalajara analyzed all
types of cooking pumpkins to determine which way
cooking reduces or increases the beneficial properties of this
vegetable. According to institute employee Jessica Del Pillar
Ramirez Anayat, even frying is harmful only because of what is on the product
excess oil remains. If the oil is allowed to drain after cooking,
the benefits of pumpkin dishes are guaranteed to outweigh the potential
harm from frying. In addition, the use of oil also improves
digestibility of β-carotene..

Dangerous properties of pumpkin and contraindications

The harmful properties of pumpkin are rarely spoken about and, mainly,
either for abuse or for the nitrate threat.
Pumpkin can actually accumulate nitrates especially when industrially
production in countries where agriculture is actively used
fertilizers and pesticides. But even for this indicator, pumpkin is not included
among the products with the highest potential to accumulate harmful
substances, representing a “medium” risk group with the content of nitrates
about 300-600 mg / kg with a maximum permissible value of about
500 mg per day. (The upper limit of the norm is about 5 mg
for every kilogram of human weight).

However, raw pumpkin should not be eaten by people with exacerbations.
inflammatory processes in the stomach, pancreas, bile
bladder and intestines. Individual medical advice is necessary
get sick in the presence of gastritis with low acidity,
intestinal colic, high blood sugar.

With pumpkin juice, as with any other, you should also exercise
restraint. According to some nutritionists, it is enough for an adult
1-2 glasses a week.

We have collected the most important points about the benefits and possible dangers of pumpkin and its seeds.
in this illustration and we will be very grateful if you share
a picture on social networks, with a link to our page:

Useful properties of pumpkin

Interesting Facts

Non-standard use

In different countries, national dishes are made from dried pumpkin.
musical instruments. Their sound and tonality depend on the shape of the fruit.
Japanese Miki Shunji created a whole orchestra of pumpkins, but even before him
tools made from this vegetable were known. So the first
samples of the Persian stringed instrument “rud” were made from pumpkin,
and subsequent instruments, already made of wood, resembled
pumpkin in shape. In African traditional music practice
a maracas-like percussion instrument (idiophone) is used under
the name “shekere”. It is also made from dried gourd.

Musical instrument Shekere

In a non-standard way for Europeans, pumpkin is used in India,
where monkeys are caught with it. To catch animals, they are lured
rice, which is put into the fruit through a narrow drilled hole,
comparable in diameter to the diameter of the monkey’s foot. The animal squeezes
paw into the hole behind the treat, squeezes the “prey” into a fist, but stick out
paw with a fist can no longer, and often does not want to unclench a fist.
The only thing left for the catcher is to approach such a greedy monkey and easily grab
her, because, being “tied” to a heavy vegetable, a small
the animal cannot escape.

“Pumpkin” records

Pumpkin is considered the largest berry. On various agricultural
fairs in competitions of farmers who specialize in the cultivation
giant fruits, record values ​​for the last 30 years have grown
6 times. So, for example, in 1981 it was possible to overcome the
before that, a record of 207 kg. Pumpkin won the competition that year
weighing 225 kg. The victory even allowed the farmer to patent the “winner”
as an independent variety called Dill’s Atlantic Giant. Later
a quarter of a century in 2007 when weighing another record-breaking pumpkin
measurements showed a weight already at 760 kg. And even less than ten
years, a new record value was 1190,5 kg.

A first-place farmer named Mattias Willemains
Willemyens) from Belgium admitted that to grow such a giant
the fruit was helped by modern fertilizers. But Matthias, however, does not count
the most persistent and famous farmer specializing in exhibition
samples. For example, Oliver Langeim (Germany) even received the nickname
“Pumpkin Ollie” precisely for the fact that he is systematically engaged in cultivation
overgrown pumpkins for competition.

Pumpkin for Halloween

Cultural heritage

As an attribute, the pumpkin takes center stage in the celebration
Halloween (Halloween). All Saints’ Day, which is celebrated by Catholics
1st November, was the result of a mixture of Gaelic and Roman Catholic
traditions – the result of the transformation of the old Irish and Scottish
rituals. In the modern world, the holiday is celebrated in all countries where
American and English cultural influences are felt.

One of the most recognizable signs of Halloween is a hollow pumpkin with holes,
imitating an evil face, exposed on the threshold of a house with a lit
candle inside. In this form, the attribute was named “Jack-Lantern”
or Jack-o’-lantern. It arose thanks to
to the Irish myth of the miserly blacksmith – the drunkard Jack. This character
during his life he deceived the devil several times.

For example, once a blacksmith was drinking with Satan in an inn, and when
it’s time to pay, he suggested that he turn into a coin.
The devil agreed, but when the transformation took place, Jack put
a coin in your pocket to a silver cross, which deprived the devil of the power
and for a long time did not give him the opportunity to find the original
view. To free himself, Satan had to promise Jack to give up
from his soul after death. As a result, when the blacksmith died, it was like
the sinner was not allowed into paradise and, according to the agreement, was not accepted
in hell. To find purgatory, Jack took a smoldering ember thrown
the devil to him in the end, and, putting a light into the hollow pumpkin, set off
on an indefinite journey (in one of the versions of the myth – with a pumpkin or
turnips instead of a head).

Over time, it turned out that the image created by the pumpkin, corresponding
symbolism of the celebration, began to perform several functions at once.

  1. 1Beacon function. In the symbolism of the ancients
    Celtic holidays pumpkin lamp (originally for this
    used turnip and rutabaga) was an analogue of a beacon that helps souls
    find a way to purgatory..
  2. 2Defender function. Sinister menacing
    physiognomy made by cutting through in the outer shell
    vegetable contours of “eyes”, “mouth” and sometimes “nose”, should have been menacing
    facial expressions and candlelight emanating from within to scare away
    from the house of evil spirits that come to
    world of people..

In its usual form, “Jack-Lantern” appears already in the first half
40th century (by about .s), but a strong connection with Halloween
luminous pumpkin with slots acquired by the beginning of the 70s of the XIX century.

The process of making “Jack-Lantern” can be found in the training video.

The pumpkin also performs the function of a protector from evil spirits in magical
rituals of the countries of South-East Asia. There, with its help, you can attract
to the house of wealth and prosperity. To do this, you need to cut the top of the fruit,
calculate the pumpkin from the seeds, fill the cavity with coins, and set
this ritual attribute at the entrance to the house. In Thailand, pumpkin is often
called the word “faktong”, which can be translated as “golden
storage “.

In China, the fruits of Lagenaria (also known as “pot pumpkin” and
“Gourd”) has also long been a talisman, attracting people to
house of prosperity. But, besides this, the mascot from the gourd, which was called
Hu-lu, gave fertility to a young married couple, and in mature spouses
rekindled a fading passion.

As one of the most common vegetable garden products, pumpkin appears
in a number of legends, as well as literary and folk tales:

  • In the tale of Cinderella from a pumpkin, the fairy created a carriage with a wave of her magic wand.
  • Fat Aunt Pumpkin was a character in a Chinese folk tale.
  • In the work of Gianni Rodari, the godfather Pumpkin was a good-natured old man.
  • In the Lao analogue of the Flood legend, a certain miracle bird
    warned the righteous about the impending flood, thanks to which
    he and his family managed to hide in a huge pumpkin, where he waited
    later. After the water subsided, the righteous man planted pumpkin
    seeds, and from the grown fruits later came the Khmers and the Mon people.

Monuments to pumpkin in the cities: Sochi (Russia), Golaya Pristan (Ukraine), Urava (Japan)

Pumpkin Monuments

  • In Sochi (Russia) on the Arts Square near the Khudozhestvenny
    the museum has a bench made in the form of a pumpkin slice with a standing
    next to the incised fruit.
  • In the city of Golaya Pristan (Ukraine) in 2013 on the embankment was opened
    monument to pumpkin, as another symbol of the Kherson region, famous
    their melons and gourds. The pumpkin here looks like a fat mustachioed man
    with a good-natured “face” expression.
  • In the city of Urawa (Japan, Saitama prefecture) in one monument
    two vegetables came together at once – pumpkin and sweet potato – that saved the peasants into the hungry
    time. In the composition, the peasant bowed before a small pumpkin,
    holding a bunch of sweet potatoes.

Origin of the name

The word “pumpkin“(According to the dictionary of the Russian linguist Lev
Uspensky, as well as the dictionary of the German linguist and Slavist Max
Vasmer) has two main versions of the origin. According to the first version,
«pumpkin“Is a derivative of the common Slavic word” tyky “
(“Fat”), which, in turn, is associated with the word “tykati” – “to fatten”.
According to another version, the word became a borrowing from the Pelasgian-Frankish
language, going back to the Indo-European “kūkū”, which translates as “plump
fetus”. This etymology is seen as possible in the dictionary
Nikolai Shansky.

History

Archaeological finds made in the Oaxaca Valley in the territory
modern Mexico, they say that the cultivation of pumpkin fruits
for the sake of seeds, pulp and materials for household items, people were engaged,
according to various sources, already 5,5-8 thousand years ago.… In the territory,
owned by the Aztecs, this vegetable for the first time in the history of modern
Europe was discovered by seekers who arrived in America from the Old World
adventures and colonists who quickly introduced their homeland
with a new plant. In a liturgical book of 1505, known as
The Book of Hours of Anne of Breton contains an ornamental but realistic
the image of the stems, flowers and fruits of the pumpkin. But, judging by the Byzantine
mentions of pumpkin in the sources of the X century, about this vegetable in the Old World
people knew long before the voyage of Columbus.

In European scientific literature, pumpkin was first described in the middle
XVI century in the fundamental works of the Franciscan monk Bernardino
de Sahaguna, who departed on an educational mission in 1529
to the New World, where, among other things, he took up the study of the nature of the continent,
social structure of the Aztecs, their science and culture. A row of books
of his scientific treatise Bernardino de Sahagun devoted to questions
medicine and botany, describing, among other plants, pumpkin as an object
culinary interest of the Aborigines, as well as raw materials for the manufacture
local medicine medicines..

Pumpkins in the field

In the same .th century, the “American” pumpkin appeared in the Old World,
quickly spreading throughout Europe (except for the northern countries) and Asia.
By the beginning of the .th century, the vegetable began to be considered as a food
culture. Around the same time, pumpkin begins to grow.
and., which today is one of the five most productive
countries of origin. First place in the ranking by a wide margin
from other countries is China (about 28,7% of the global market),
in second place is India (19,7%), in third place is Russia (4,8%), in
fourth – Ukraine (4,3%), fifth – the United States (3,4%). Northern Europe
and Great Britain due to the rather long growing season
pumpkins for climatic reasons are less suitable for cultivation
this culture.

Despite the spread of the fruit in Europe, pumpkin seed oil
began to be mass-produced rather late – only by the beginning of the XVIII.
The first known mention of it dates back to 1739. In documents
about inheritance found in Austrian Styria (federal states
in the southeast of the country), bequeathed 14 pounds of oil are mentioned,
which in this region is sometimes still called “green gold”.

Maria Theresa of Austria, Archduchess of Austria and Queen of Bohemia
and Hungary, a few years before his death in 1773, within
the project of reforming various economic sectors, ordered
use pumpkin seed oil not as a food product, but in
as a therapeutic base for ointments. In the same years was considered
and the possibility of using this product in military affairs.

Sorts

Pumpkin grades

Pumpkin is an annual plant with a branched taproot,
long (up to 8 meters) stem and with large (up to 25 cm) leaves,
covered with coarse hairs. The fruit of the plant belongs to berries and
is a spherical or oval pumpkin mainly
with a smooth skin. All fruits of the Pumpkin family are called “Pumpkins”,
but, depending on the variety, they can be very different in shape,
size, weight, color, chemical composition, skin thickness,
the number of seeds, yield, etc.

Breeders have a different number of pumpkin varieties, but,
in any case, there are at least tens. Most often everything
varietal diversity is divided into three types:

Large-fruited.

This species is represented not only by the largest, but also by the sweetest
fruits. The sugar content of a number of varieties can reach 15%, which exceeds,
for example, the sugar content of a sweet watermelon. These pumpkins are better than others.
tolerate temperature changes and are perfectly stored without cellars
in an apartment.

Hard-headed.

The fruits of this species differ not in size, but in a thick coarse
crusty. Hard-bore pumpkin squash includes squash (with disc-shaped
flattened fruits) and zucchini (with elongated fruits). It is believed
what exactly the varieties of hard-bore pumpkins have the most delicious seeds. Pumpkin
this species ripens early – already in late August – early September.

Muscat.

Butternut squash is considered the healthiest and most delicious. Main
their disadvantage is thermophilicity combined with late maturity. IN
the middle lane. such pumpkins may simply not have time to ripen.
Therefore, in more northern regions, they are grown through seedlings and,
in case of unfavorable weather conditions, they are removed unripe.
Butternut squash can also ripen outside the melon.

When choosing fruits, you need to understand what species this or
a different variety, because some fruits are more suitable for cooking
a certain dish at a certain time, and others less. For example,
for fans of pumpkin juice and baked vegetables, it is better to choose nutmeg
and large-fruited varieties.

The varietal variety of pumpkins of various types is very large. Everyone
a grower can make his own Top 5 Special Pumpkins.
And the rating presented below to illustrate the diversity includes
varieties differ significantly from each other in appearance.

Some pumpkin varieties - Marina di Chioggia, Red sun, Crumb, Vitamin, Gribovskaya winter

  1. 1 Marina di Chioggia.
    The Italian nutmeg variety is easily recognizable due to its bumpy wrinkled
    the crust covering the chalmoid fruit. Peel color may vary
    in the blue-green spectrum. Pumpkins grow up to 10-12 kg and without loss
    qualities can be stored for more than a year. Characterized by excellent taste
    and starchy pulp, due to which it is often served raw
    form without additional heat treatment.
  2. 2 Potimaron “Red Sun”.
    The variety belongs to a large-fruited species, but usually the fruits grow
    small size, weighing about 2-3 kg. The vegetable has a dense
    sweet yellow pulp. Can be stored until the New Year holidays,
    without losing taste. Differs in bright orange fruits
    with an elongated neck. Sometimes the orange surface can show through
    green stripes.
  3. 3 “Chit”.
    “Baby” grows up to 1-3 kg, and, although in shape it resembles a classic
    pumpkin, aristocratic light gray, almost white, stands out
    among the more familiar orange fruits. The variety has a low-yield, but
    sweet pulp of bright yellow color with a dense consistency.
  4. 4 “Vitamin”.
    This butternut squash has a medium-weight, short-oval fruit.
    about 4-6,5 kg. The peel of the variety is thin green with yellow spots,
    which in the process of ripening begins to turn brown or yellow. To be kept
    maybe before spring, almost without losing the taste of juicy, tender sweet
    (sugar content up to 7%) pulp, which in this variety is almost red
    colors. Valued by nutritionists for its high carotene content, therefore
    it is often used in baby food.
  5. 5 “Gribovskaya winter”.
    The variety differs both in appearance and taste. Sugar content
    dense juicy pulp reaches 10-10,5%. Pumpkins of this variety grow
    up to 3-4 kg and have a spherical shape. Gray peel without pattern and
    bright orange flesh creates a striking decorative contrast.

There are also special decorative pumpkin varieties that are grown
no longer for the sake of taste, but also various vegetable combinations:
cabaxone (combination of zucchini and squash), gourd
(pumpkin and squash mix) and other hybrids.

Pieces of pumpkin

Selection and storage

The preferences of this or that type of pumpkin when choosing depends on the goals.
Very often, gray and seemingly less presentable vegetables are tastier and
healthier than large fruits of rich color. Therefore, when choosing, they are guided
not so much on the “ripe” look as on the recipe requirements. For
summer dishes with boiled, stewed or fried pulp are usually chosen
hard varieties, for baking pulp – nutmeg and large-fruited,
for laying in salads raw – sweet gray-fruited varieties,
for the preparation of fresh fruit – any nutmeg varieties of culture.

It is believed that ripe pumpkin, after being removed from the melon, can be stored
up to 2 years. This opinion was expressed, for example, by an employee of the All-Russian
Research Institute, Head of the Melons Breeding Department, Sergey Sokolov.… Much
in this matter depends on the quality of the fruit, the variety and the conditions in which
the fruit is placed, but at a temperature of 6-8 C and an air humidity of 75-80%
most varieties can lay for at least 2 months to a year.
However, during this period, the chemical composition of the pumpkin can change significantly.

A group of Russian scientists conducted a study on the quality of fruits 6
different varieties depending on their shelf life and came to
the following conclusions.:

Video
  • , title : '10 AMAZING Benefits Of PUMPKINS | Pumpkins for weight loss + inflammation and more
    10 AMAZING Benefits Of PUMPKINS | Pumpkins for weight loss + inflammation and more
  • Pumpkin carbohydrates
    during storage are subject to the most significant changes.
  • In the first 1-2 months during ripening, the pumpkin accumulates
    monosaccharides
    with an increase in their level by 1-5% (depending on the variety).
  • During the first 2 months, the starch content
    decreases by 30-40%.
  • The dry matter content decreases gradually and slowly (with
    the range of 8,4-20,2% to the range of 7,5-19,6%, respectively).
  • Amount of carotenoids (fat-soluble plant pigments)
    almost doubled, which is associated with the restructuring in the period
    storing their structure.
  • The accumulation of carotene in the pulp during ripening correlates
    with an increase in the level of sugars and an increase in the activity of such enzymes
    as polyphenol oxidase and ascorbine oxidase. At the same time, in the bark of pumpkins
    almost always the carotene content decreases. When storing fruits
    within 3 months the concentration of carotene decreases in all varieties
    (51-85%).
  • Despite the fact that the placenta (about 10% of the mass of pumpkin) when processed
    thrown away, it is in it that the highest concentration of carotene is noted
    with a tendency to increase it in the placenta by 45-87%.

A common finding in this study was that for consumption
both processed and raw, pumpkin is best stored no more
3 months. After this period, the pumpkin does not deteriorate, but the quality
fruit is still markedly reduced.

See also the properties of other vegetables:

Anna Evans

Author ✓ Farmer

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