Health Benefits of PumpkinOctober 12, 2016
While the Indian summer slowly gives way to autumn colors, it’s time to welcome the seasonal vegetables that will warm our cold days.
The pumpkin, one of autumn’s iconic vegetables, finds its origins in the squash family and is harvested from September to December. It can be used from breakfast to dessert thanks to its unique taste that pairs wonderfully well with either sweet or salty.
Delicious and healthy, pumpkin is a great source of beta-carotene, an antioxidant that plays a significant role in cancer prevention. This squash is also a rich source of vitamins A, C, E and consists of 92% water, therefore providing us with interesting nutritional benefits and a very low calorie intake.
A cup of cooked pumpkin offers 564 milligrams of potassium compared to 422 milligrams for a banana, which makes it an excellent food to eat after a workout or simply to enjoy a quick energy boost.
As for the seeds, don’t throw them away while carving your Jack-o-lantern! The virtues of pumpkin seeds are multiple; they fight bad cholesterol and they are a solid source of minerals such as iron, zinc, phosphorus and magnesium.
Ultimately, from their flesh to their seeds, pumpkins enable a range of endless recipes while offering undeniable health and nutritional benefits. Try our vegan pumpkin spice cookies or our pumpkin butter recipe to see for yourself!