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Pumpkin

What is the origin of Pumpkin?

Pumpkin

The history of the Halloween pumpkin is lengthy and intriguing. Let's all watch it together right now.
To begin, the pumpkin is a squash belonging to the Cucurbita genus. Pumpkin refers to two different species: C. pepo (traditional pumpkin) and C. maxima (large pumpkin) (the giant pumpkin, called pumpkin in France). At least 5,000 BCE, both are thought to have been cultivated in Mexico.
The fruit was originally small with a hard rind, and it was cultivated for its edible seeds. Varieties with thicker meat and a less fibrous texture evolved through time and were eventually employed for human consumption.
When Jacques Cartier first arrived in Quebec in 1535, he discovered fields brimming with an unfamiliar fruit that we now know as pumpkin, but which he confused for melons. However, it was the Spanish explorer Alvar Nuez Cabeza de Vaca, who discovered pumpkins in Florida in 1528, who was the first to bring the seeds to Europe, where the new fruit took some time to achieve widespread popularity. Pumpkins, on the other hand, are now cultivated on every continent except Antarctica.
With big leaves and long creeping stalks, the pumpkin plant is enormous. Some are over 3 meters long, while others are smaller than 1.5 meters. The size of the plant, on the other hand, has no bearing on the size of the fruit. Rather, it's a hereditary trait, with some lines generating a limited number of enormous fruits while others produce a vast number of smaller fruits.
The largest pumpkins come from the Dill's Atlantic Giant (C. maxima) strain, which was produced by farmer Howard Dill in Nova Scotia (died 2008). He made it by gathering the seeds of the largest pumpkin in his field every year. It's worth noting that the ‘Dill's Atlantic Giant' pumpkins are still available today.
In 1979, he caused quite a commotion when he showed a pumpkin measuring about 200 kilos at the local agricultural market… a baby compared to German Beni Meir's 2014 pumpkin, which weighed a metric ton (in reality, 1,054 kg), or the weight of an adolescent hippopotamus.
It's worth noting that huge pumpkins don't resemble Halloween pumpkins. They are pale orange, yellow, or cream in color rather than the dark orange we know, their skin is rough rather than smooth, and they are misshapen: their enormous weight causes the fruit to crash to the ground rather than remaining round, due to their different parentage (these are C. maxima and Halloween pumpkins, C. pepo).
** Is the pumpkin a vegetable or a fruit?
It all depends on how you look at things. It is a vegetable if it is served with the main course, such as in soup. It is a fruit if we consume it as a dessert, such as in a pie. It's also a fruit from a botanical standpoint, as it contains seeds. Personally, I'm ready to cut the pear in two and refer to it as a fruit veggie.
The pumpkin's evolution as carving material is quite new. The trend is thought to have originated in Ireland, where cutting rutabagas and turnips into lanterns on All Saints' Eve is a ritual (Halloween). It is thought that Irish immigrants chose the pumpkin as their first fruit in North America since it is simpler to carve!
The mania for carved pumpkins – and, for that matter, for Halloween! – grew in Quebec in the 1960s, mostly due to the impact of American television.
Today, Halloween and pumpkins are in the limelight in France, where department shops, like ours, are decked out for the occasion.
Remember to save some of the seeds from your pumpkin carving. They'll offer you gorgeous huge free pumpkins for next Halloween if you sow them in the ground in the spring!
In french and european lunguages The term “citrouille” was first used in the language in 1256 as “citrole,” before being renamed “citrouille” in 1549. It is derived from the Italian citrullo, which got it from the Latin citrus, “lemon,” alluding to the fruit's hue. Citrole, on the other hand, did not relate to the fruit we now call “citrouille,” which is native to America and did not arrive in Europe until the 15th or 16th centuries. It was probably a plant genus belonging to the Cucurbitaceae family that originated in Asia.
All squash species – the term is used in its broadest sense here – are native to North America. Cucurbita pepo, which includes the pumpkin, zucchini, twisted squash, patisson, and marrow squash, was probably domesticated in northern Mexico between 8,000 and 10,000 years ago, whereas Cucurbita maxima was likely domesticated later in the Andes.
** Pumpkin seed
It is possible that only the seeds of these plants were ingested at first, as their meat was quite bitter. Selection, on the other hand, has facilitated the generation of softer-fleshed fruits throughout millennia. Cucurbita pepo expanded northward, becoming, together with corn and beans, the basic food of North American Amerindians until the advent of the first European invaders.
The first pumpkins were discovered in the Caribbean by Christopher Columbus in 1492, and they crossed the Atlantic with him. Their seeds have been sown all throughout Europe and Asia. “The seeds cultivated by savages, and which they possessed before we came to the area, are (…) pumpkins of a different variety from those of France,” stated Frenchman Pierre Boucher in his True and Natural History of Morals and the Country of New France, published in 1663. The “French” species in question was most likely C. maxima, although it's unclear how it got into Europe.
Despite its nutritional value, the pumpkin is still a relatively unknown and undercooked meal today. The pumpkin has a brief reign of fame in North America during the Halloween season, and it also makes a brief presence on American Thanksgiving tables (late November). However, this appeal is purely aesthetic, with the majority of the fruits ending up in the garbage without their meat or seeds being ingested.
** Oil made from pumpkin
The oil from a native variety (styriaca) of pumpkin seeds, whose flesh is tasteless, is reported to have been produced for the first time in Austria in 1735. It was initially employed as a therapeutic ingredient in balms and lotions. After that, it went on to food. Its beneficial effect on the prostate has been identified by researchers. They studied the chemical make-up of this oil in order to figure out how it works. In Austria, the production of pumpkin oil has become a national tradition. The pumpkin takes up five times the amount of agricultural area as vineyards.

Pumpkin
Pumpkin

What Are The Nutritional and caloric values ​​of Pumpkin ?

Pumpkin

The pumpkin is low in energy and calories since it is almost entirely made up of water (more than 92 percent) (20 kcal per 100 g). Its high potassium content (323 mg per 100 g) makes it a useful ally in the fight against hypertension, since it regulates blood pressure and transmits nerve signals to the brain. It is great for salt-free diets because to its low sodium level, with ingestion helping to a healthy intestinal function and a lower risk of some malignancies, among other things.
Furthermore, pumpkin is one of the vegetables with the highest concentrations of carotenes (pro vitamin A), an antioxidant that adds significantly to its orange color. A portion of 200 g of vitamin A is enough to meet a man's daily vitamin A requirements. The amount of this substance varies depending on the color of the flesh. The more orange the pumpkin is, the more it contains. It has a substantial quantity of fiber.
Although it has a sweet flavor, pumpkin is low in calories, with only 20 calories per 100 grams.
It's high in fiber (1.3 g per 100 g), therefore it's great for keeping your intestines in good shape. These fibers, which are usually crushed, are well tolerated.
Mannitol, a complex sugar that acts as a laxative, aids in the prevention of constipation.
Pumpkin is particularly high in vitamins and nutrients, many of which have health-promoting properties:
carotene, a vitamin A source having antioxidant properties.
Antioxidants lutein and zeaxanthin protect against macular degeneration and cataracts.
Vitamin A stimulates bone growth and eyesight, vitamin B2 promotes tissue growth and repair, and the generation of red blood cells, vitamin C is an antioxidant, vitamin K promotes protein production, and vitamin B6 metabolizes fatty acids and produces neurotransmitters.
Iron delivers oxygen in cells, whereas copper aids iron absorption by participating in the production of hemoglobin and collagen.
Manganese is linked to free radicals.
Pantothenic Acid (Pantothenic Acid) is a B vitamin that aids in the manufacture of steroid hormones, neurotransmitters, and hemoglobin.
Folates aid in the proper functioning of the neurological and immunological systems.
Pumpkin has been identified as a vegetable that decreases the chance of developing various malignancies in a number of epidemiological studies. Provitamin A is thought to be responsible for this effect:
Once boiled, the pulp has a somewhat anti-infective and diuretic effect.
It's good for stomach acidity, dyspepsia, and intestinal fermentation.
It's also used to treat kidney stones, nephritis, and edema.
Pumpkin has medicinal qualities such as being hepatoprotective, antidiabetic, antioxidant, hypotensive, anticarcinogenic, antibacterial, antiparasitic, and anti-inflammatory, according to a research published in Nutrition Research Reviews in 2010.
Note: Pumpkin seed oil is said to provide many of the same health benefits. In certain countries, this oil is utilized in cosmetics and medicinal items, as well as in cuisine.
Nutritional and caloric values ​​of Pumpkin
For 100 g of Pumpkin :

Name of constituentsUnityAverage content
EnergyKcal10
waterg94.5
Proteing0.6
Carbohydratesg2.6
sugarg2.4
Starchg0.5
Dietary fiberg1.6
Lipidsg0.1
Cholesterolmg
Saturated FA(fat acid)g0.02
Monounsaturated FAg0.01
Polyunsaturated FAsg0.01
Sodiummg9.3
Magnesiummg5.9
Phosphorusmg15.8
Potassiummg223
Calciummg25.9
Manganesemg0.01
Total ironmg1
Coppermg0.07
Zincmg0.14
Nickelmg
Cobaltmg
Chlorinemg
Boronmg
Seleniumµg0.2
Iodineµg0.7
Retinolµg0
Beta caroteneµg2.07
Vitamin Dµg0
Vitamin E activity (alpha-tocopherol)mg0.3
Vitamin Cmg0.7
Vitamin B1 or Thiaminemg0.03
Vitamin B2 or Riboflavinmg0.04
Vitamin B3 or PP or Niacinmg0.37
Vitamin B5 or Pantothenic acidmg0.35
Vitamin B6 or Pyridoxinemg0.05
Vitamin B9 or Total Folateµg29.2
Vitamin Kµg
Pumpkin

Pumpkin
Pumpkin

Why should you eat Pumpkin ?

Pumpkin

In North America, pumpkin is the most popular vegetable. The pumpkin has a high concentration of carotenoids, which are antioxidant chemicals. Unfortunately, it's more frequently utilized as a Halloween decoration than as a food item.
Features of the pumpkin
Beta-carotene source; excellent source of vitamin A; phosphorus and magnesium source; source of vitamin B2; source of vitamin C
Pumpkin fibers (1.3 g per 100 g) are particularly useful in fostering appropriate intestinal function. Because these fibers are often taken crushed (pumpkin is typically cooked as a soup or mash), they are readily tolerated. The addition of mannitol, a complex carbohydrate with mild laxative effects, enhances the stimulating activity of the fibers. As a result, eating pumpkin might help you battle constipation in a natural way.
Pumpkin is one of the vividly colored vegetables that has been linked to a lower risk of developing different malignancies in multiple epidemiological studies (lung, esophagus, intestines, etc.). This positive impact is due to its high content of provitamin A, which has powerful antioxidant effects.
** Antioxidant-rich food
Pumpkin is high in antioxidants, which are chemicals that protect cells in the body from free radical damage. The latter are highly reactive molecules that are thought to have a role in the development of cardiovascular disease, cancer, and other age-related disorders.
The beta-carotene content of the pumpkin adds to its orange hue. Beta-carotene is also thought to have anti-oxidant properties. It has the potential to increase immune system activities.
Lutein and zeaxanthin, two more antioxidant molecules in the carotenoid family, are abundant in pumpkin. Lutein and zeaxanthin accumulate in the macula and retina of the eye, preventing damage from oxidative stress.
Pumpkins are high in vitamin A, which aids in the formation of bones and teeth, among other things. It protects the skin from infections and maintains it healthy.
** Minerals' source (phosphorus, magnesium, potassium)
Pumpkin is high in phosphorus, which is necessary for creating and keeping strong bones and teeth.
Magnesium is found in pumpkin seeds and is important for bone formation, protein synthesis, enzyme activity, muscular contraction, dental health, and immune system function.
Pumpkin is high in potassium, which helps digestion by balancing the pH of the blood and stimulating the creation of hydrochloric acid in the stomach.
** Vitamins' source (B2, C, E)
Pumpkin is high in vitamin E. Vitamin E is a powerful antioxidant that preserves the membranes that cover the body's cells, particularly red and white blood cells (cells of the immune system).
Vitamin B2, often known as riboflavin, is found in pumpkin. It, like vitamin B1, plays a part in all cells' energy metabolism. Additionally, it aids in tissue development and repair, hormone synthesis, and the generation of red blood cells.
Pumpkin is high in vitamin C, which is good for your bones, cartilage, teeth, and gums. It also defends against infections, improves the absorption of iron from plants, and speeds up the healing process.

Pumpkin
Pumpkin

How can you choose the finest Pumpkin and properly store it?

The pumpkin should be solid, hefty in the hand, and have a strong, crack-free peel.
The seeds soon lose their freshness and become rancid if they are not vacuum-packed. The ideal time to buy them is shortly after harvest in the fall.
Choose a product that is 100 percent pure pumpkin oil, cold pressed, and has an expiration date on the label (cheap goods may contain other types of oil).
Keep the pumpkin in a cool, dry place.
The Fruit will be kept for a few weeks if cold and dry. Refrigerators should be avoided. Depending on the variety, it can be preserved in the basement for a few weeks or months.
The meat dries quickly in a dehydrator. Empty and peel the fruit, then cut it into thin slices and place it in a dehydrator or a low-temperature oven.
Seeds To prevent rancidity, store them in the refrigerator.
Oil It may be stored for up to 18 months after being made. Check the label for the expiration date. Keep it cool and dry, and keep it out of direct sunlight. Place the bottle in the refrigerator once it has been opened.

Pumpkin
Pumpkin

How to Prepare Pumpkin ?

Although pumpkin pie is well-known, pumpkin may also be made in a variety of ways.
What's the best way to prepare it? What is the best way to match it?
** The silky flesh of these squashes makes a wonderful soup. It's enough to cook the meat in a broth with the onion, then mash and season.
** Italians load ravioli with pumpkin flesh, Parmesan cheese, white wine, and a little honey, and serve them with a simple butter sauce simmering with sage leaves.
** Pumpkin pie is a delicious dessert. There are as many variations as there are people, but this one is exceptionally delicious. Prunes are cooked till soft in armagnac or cognac diluted with water. Prunes are used to line a shortcrust pastry, which is then filled with heated pumpkin puree that has been mixed with eggs, sour cream, sugar, and vanilla. Bake for 45 minutes, or until the pie is golden brown on top. Serve with the remaining prunes and toasted almonds on the side.
** In Pennsylvania, pumpkin and peach pie or pumpkin and sweet potato cake are popular.
** Cut the meat into cubes and cook it until it is firm to the touch. Serve with walnuts and endives as a salad.
** Grate the meat finely and add the eggs. Patties should be formed and cooked in olive oil for about ten minutes per side.
** Cook the meat and mash it to make a savory cake. Toss the latter into a cake mix with sliced bacon or cured ham, cheese, mushrooms, grilled pumpkin seeds, garlic, parsley, olives, and any other flavorful ingredients to taste. Season with salt and pepper before baking;
** Toss the couscous veggies with pumpkin pieces;
** Potatoes can be used to mash pumpkin flesh.
** You can centrifuge its flesh to get a juice that is blended with the juice of a sweeter fruit, such as an apple, then spiced with nutmeg or crushed ginger;
** Cooking on the grill: Cut pumpkin slices into slices, brush them with olive oil, and cook them on the grill or under the grill;
** A thick Italian-style soup made with sage and yellow tomatoes;
** By heating and pureeing the fruit, you may make ice cream. We then proceed to make ice cream as normal.
** A blank; jams and chutneys
** Blossoms are consumed in the same way that squash and zucchini flowers are. They can be filled or baked into doughnuts.
** To soften the fibers, the unshelled seeds will first be soaked in water for an hour. Rinse, lay out on a cookie sheet, and bake for 40 minutes at 150°C, shaking the baking sheet regularly to avoid burning the seeds. You consume the seeds whole unless you have a sensitive gut.
** The seeds will be placed in the oven naked and cooked for 12 to 15 minutes. Remove from the oven with a pinch of salt and serve lukewarm. Salt, coriander seeds, dill, pepper, and ground cayenne pepper; or season with a combination of salt, coriander seeds, dill, pepper, and ground cayenne pepper.
** The shelled seeds are used to thicken various sauces in Mexican cuisine, including traditional moles such as mole verde, which is made of romaine lettuce, tomatillos, onions, coriander leaves, radish, and avocado, epioxid (a plant used as a seasoning., also known as Mexican tea), cumin, and hot pepper pounded together to form a smooth paste. A pumpkin seed and peanut purée is also made. After that, the two preparations are browned in duck fat. Cooked duck parts and chicken or duck broth Cook for about fifteen minutes over low heat and serve with hot tortillas;
** Pipian. Shelled seeds, cornmeal, chili peppers, and garlic are roasted in oil or bacon to make this Mexican cuisine. Add the chicken broth, followed by the cooked chicken pieces. Simmer for a few minutes before serving;
** Papadzules. Set aside a sliced onion in butter, followed by roasted and peeled tomatoes, a hot pepper, salt, and pepper. Mix the powdered shelled seeds with the water that has been flavored with epitrack, a Latin American flavour, to make a homogenous paste. In an oiled pan, heat tortillas, then dip them in mashed pumpkin seeds, load them with crumbled hard-boiled eggs, and roll them up. Serve with the mashed potatoes and tomato sauce on top.
** Stuff the fowl with wild rice, crushed shelled seeds, a pear, an apple, an onion, and a stalk of finely sliced celery, thyme, rosemary, and sage.
** In place of the pine nuts, use shelled seeds in the pestos.
** Pumpkin oil may be used in salads and soups, over potatoes or cooked vegetables, and on fish. Avoid cooking it since it will lose its nutritious value.
** Pour oil onto a dish and dip your preferred bread in it;
** Use in pestos and other recipes that call for olive oil or another cooking oil.

Pumpkin
Pumpkin

What are Pumpkin contraindications and allergies?

Despite the fact that food allergies to the Cucurbitaceae family (which includes many species of squash, zucchini, patisson, and other fruits and vegetables) are very frequent, few cases of pumpkin or pumpkin seed allergy have been recorded. A person allergic to one of these foods is more likely to be allergic to the other three. Pumpkin, watermelon, cucumber, and zucchini comprise a food group with highly related allergies; a person allergic to one of these foods is more likely to be allergic to the other three.