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Pumpkin: An underestimated side dish
The pumpkin season is just peaking. Pumpkins come in all shapes and colors in many supermarkets. But the fruit vegetables not only look beautiful, they are also not to be scoffed at as healthy food and are often a sensible alternative to conventional side dishes.
Most of us think of pumpkin as a cake or soup. The pumpkin is much more versatile. Anya Guy is a nutritionist at the renowned Mayo Clinic. The expert speaks for the numerous health benefits of pumpkins. The fruit vegetables are not only great in cakes or soups, they can also replace potatoes, rice, pasta or sweet potatoes as a side dish or be used as a substitute for oil. Guy gives tips on how to incorporate the large amounts of vitamins and nutrients that the pumpkin has to offer.
The pumpkin as a low-calorie side dish
As Guy reports, the pumpkin is best suited as a side dish. "It's a great source of fiber, iron and potassium," emphasizes the nutritionist. In addition, it is extremely low in calories. For example, 100 grams of boiled potatoes have around 70 calories. The same amount of rice or sweet potatoes around 90 calories. 100 grams of pasta even adds 150 calories to the body. The pumpkin, on the other hand, has only 26 calories per 100 grams. As a gourd pumpkin, pumpkin fries, roasted or brought pumpkin and as a pumpkin puree, it can replace any side dish.
Pumpkin as a substitute for oil and butter
What many don't know: Pumpkin is a wonderful fat substitute. "It can be used instead of butter or oil in baking recipes," says Guy. Pureed, the fruit vegetables are also suitable for example in pancake mixes. By the way, Guys Favoriet is Greek yogurt with mashed pumpkin for breakfast. (vb)
You can find more ideas and background information on pumpkins in the articles: "Pumpkins - Pumpkin Types and Pumpkin Recipes" and "Pumpkin - Ingredients, Cultivation and Medicinal Use".
Author and source information
This text corresponds to the specifications of the medical literature, medical guidelines and current studies and has been checked by medical doctors.
Graduate editor (FH) Volker Blasek