Benefits of eating pumpkin | कोंहड़ा / कद्दू खाने के फायेदे

Benefits of eating pumpkin / कोंहड़ा / कद्दू | food processing of pumpkin #farming #pumpkin

Benefits of eating pumpkin :- 

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All about pumpkin vegetable :- 

Pumpkin Belongs to the family cucurbitaceae 

Cultivated all over the world. 

The name pumpkin originated from a greek word pepon which means large melon, french convertrd the pepon to pompon and then english adapted the word pompion the American colonies replaced the ion with kin giving the name pumpkin🎃. 

Ther are many species of pumpkin, but mostly cultivated species are :- cucurbita pepo, cucurbita maxima, cucurbita moschata. 

The most commonly grown species of pumpkin in India is cucurbita moschata.

Cucurbita moschata varieties are arka suryamukhi and C02. 

Cucurbita moschata are heat and pest resistance.

pumpkin fruits are rich in caretenoids, vitamins, minerals and Dairy fibres, and beta carotene. 

Beta carotene converted into vitamin A in our body when consumed, important for eyes, skin, immune system, lowering the risk of certain cancers, etc. 

Pumpkin contain different Minerals as follows :- Ca, P, Fe, Mg, Na, K, Cu, Mn, Zn, S, Cl. 

Pumpkin contains vitamins :- vitamin A, Vitamin E, vitamin C. 

Pumpkin contains 85 - 90% water, 70-86% edible portion, 2 - 2.1% protein, 0.3 - 0.6% fat, 1.4 - 3.5% starch, 1.1 - 2.7% dietary fibers, 8 - 27mg vitamin C/100gm of edible parts. 

Pulp of pumpkin is rich in Na, K, Fe, Mn, P and pectin ( plant based fibre used for making jam like textures ). 

Pumpkin seeds as a source of oil and nutrients. 

Seeds of pumpkin are rich in protein ( 33% ) . 

Pumpkin seeds contain Mg, Fe, Zn, P, K, Se, Mn and Cu. 

Seeds are consumed directly as a protein source because it contains large amount proteins. 

The percentage of oil in seeds is almost equal to the oil in seeds of mustard and sesame ( तिल ) [ 46 - 50% oil ].

The pumpkin seed oil is dark green in colour.

pumpkin seed oil has high oxidative stability and is suitable for used in food and industrial applications. 

Benefits of eating pumpkin seeds :- 

Pumpkin seed have antidepressant qualities ( because it contains tryptophan, which elevate mood ). 

Tryptophan regulates mood, sleep, appetite and pain. 

Tryptophan in china are regarded as a remedy for depression ( 1gm of pumpkin seed protein contains as much of tryptophan as a full glass of milk ). 

The seeds of pumpkin are Anthelmintic properties { used to treat infections caused by parasitic worms🐛( roundworms, tapeworms etc.) }, kills parasitic flateworms that infect the intestines of human. 

Parasitic flateworms comes into our body through raw or undercooked meat or fish containing the worms larvae. 

Pumpkin seeds provides high Phosphorus level and can be used as a potential agent in lowering the risk of bladder stone disease. 

Pumpkin seeds reduces the risk of prostate cancer in male . 

Pumpkin seeds also useful for treating learning disorders ( improve memory power ). 

Importance of pumpkin Flesh :- 

Pumpkin has no cholesterol low in fat and sodium and reach in vitamins used for treatment of xeropthalmia( eyes fails to produce tear) caused by Vitamin A deficiency. 

Good for heart. 

Pumpkin flesh, cure stomach and intestinal disorders. 

It reduces cholesterol in people from obesity ( मोटापा ). 

Used against diabetes ( lowering the blood sugar ). 

Value addition in pumpkin vegetable :-

Pectin extracted from pumpkins used for making jam.

ketchup prepared from pumpkin has been rated as above average ( scored 2 ) as compared with tomato ketchup ( scored 3.2 ). 

pumpkin halwa ( but have low short life upto 5 to 10 days ).

Pumpkin seeds are converted to snack, rich in fibre, unsaturated lipids, Minerals and proteins.

Used for making Bakery products.

Addition of 10% boiled pumpkin pulp results in improving the quality of bread and reduces staling ( बासी होने पर जल्दी खराब नही होगा ). 

Pumpkin fruits are processed into flour having extended shelf life, highly desirable flavours, sweetness and deep yellow orange colour.

Used as Natural colouring agent in pasta and flower mixes ( the yellow colour of the Powder can be used as natural colorant ).

Roasting of seeds improves total and extractable Minerals and used as a protein source. 

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