The nutritive, medicinal and diuretic properties of Pumpkin flour


When fall arrives so does pumpkin season.  With so many people looking for avoiding gluten and looking for wheat substitutes, there is a new candidate – pumpkin flour.

Ancient Food Habits included Whole Grain. Yet, a gluten - free diet and other life style changes in modern day may keep many free of Irritable Bowel Syndrome and Arthritis. Copyright 2013 (c) Pursue Natural

Ancient Food Habits included Whole Grain. Yet, a gluten – free diet and other life style changes in modern day may keep many free of Irritable Bowel Syndrome and Arthritis. Copyright 2013 (c) Pursue Natural

Physiochemical characteristics of pumpkin flour
Fresh pumpkin is rather popular all around the world. Pumpkin pie is a staple in a Thanksgiving meal. Pumpkin spice latte is a fall treat in coffee shops. Pumpkin is added to soups and curries, and their young flowers dipped and fried around the world.  This vegetable is highly valued because it is so easy to grow and produce, and has a high nutritive value.

A delicious Pumpkin Pie - An American Tradition

A delicious Pumpkin Pie – An American Tradition

Nutrition value
Pumpkins are rich in carotene, minerals, vitamins, pectin, and dietary fiber.

Medicinal value
They are diuretic, tonic and calm thirst. Because they are diuretic do not overeat. You may also want to read “Pumpkin is mildly diuretic – so eat in moderation“. The yellow – orange characteristic color is due to the presence of carotenoids. They can be converted in the body to retinol (Vitamin A). Vitamin A is essential for normal immune function and vision. At present researchers are uncertain whether the biological effects of carotene is from antioxidant or non-antioxidant activities. Carotenoids are best absorbed in the intestine with fat in a meal, so you know what to do to truly enjoy the benefits of pumpkin. To read more click here.

Comparing Pumpkin flour with Wheat flour
Researchers have studied and compared fresh pumpkin, pumpkin flour and wheat flour. Fresh pumpkin (Curcurbita moschata, C. pepo, and C. maxima) has significantly higher moisture content and lower fat, protein, crude fiber and ash content than pumpkin flour. The researchers prepared cake substituting wheat flour with pumpkin flour and measured the contents. They found a significantly higher beta carotene, crude fiber and ash and decreased crude fat, crude protein and crude carbohydrate in pumpkin flour containing cakes. Wheat flour has higher protein content (>14%) than pumpkin flour (>9%). You may read more of the original article by clicking here.

Colors of Pumpkins
Depending on the species their colors may vary from green, white, blue-grey, yellow, red and ofcourse, the characteristic orange that we know and love.  Here are a collective exhibition of pumpkins at the 2013 New York Botanical Garden. a

A pumpkin caterpillar at the New York Botanical Garden 2013. Copyright (c) PursueNatural

A pumpkin caterpillar at the New York Botanical Garden 2013. Copyright (c) PursueNatural

b

A pumpkin sculpture at the New York Botanical Garden 2013. Copyright (c) PursueNatural

A pumpkin sculpture at the New York Botanical Garden 2013. Copyright (c) PursueNatural

 

A pumpkin sculptur at the New York Botanical Garden 2013. Copyright (c) PursueNatural

A pumpkin sculptur at the New York Botanical Garden 2013. Copyright (c) PursueNatural

c

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1 Comment

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One response to “The nutritive, medicinal and diuretic properties of Pumpkin flour

  1. Pingback: Pumpkin is mildly diuretic – so eat in moderation | Pursue natural

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