Pumpkin bread, pumpkin pie, pumpkin risotto, pumpkin beer…it’s pumpkin season! It’s everywhere. Pumpkin is a popular fall staple. We use pumpkins for decoration, food, and fun activities like pumpkin picking. But what do we really know about pumpkin’s nutritional value? I decided to share with you some interesting facts and tips about this round orange winter squash. And check out my super simple pumpkin bread recipe at the end of this article, it’s a yummy one!
- The word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon”
- The bright orange flesh of a pumpkin is loaded with fiber and key vitamins and minerals. For a nutritional upgrade, just mix pumpkin puree into soup, stew, bowl of oatmeal or yogurt. The flavor won’t change significantly, but your meal will be more nutritious.
- Pumpkin is a very low calorie, high fiber vegetable; 100g provides just 26 calories and contains no saturated fats or cholesterol.
- The beta-carotene in pumpkins is known to minimize skin wrinkles.
- After a heavy workout, try a cup of cooked pumpkin for extra potassium (even more than a banana!) Yes, you can even throw it into your protein shake to make a super rich texture.
- Don’t throw out pumpkin seeds! Roast them and eat them as snacks. They’re also high on the nutritional scale with heart-healthy benefits.
- Always wash your pumpkin before cutting/cooking in order to remove dust, soil and any residual insecticides/fungicides.
- And one more fun fact. Pumpkin is a fruit! Pumpkin is a fleshy plant that has seeds in it and comes from a flower, which actually makes it a fruit not a veggie. It is from the gourd family. Many people treat pumpkin as both a vegetable and a fruit. Either way, pumpkins are delicious and good for you, so whatever you call it, eat it!
Super Simple Yummy Pumpkin Bread Recipe:
This recipe can be used to make a pumpkin loaf, muffins, cupcakes, or even a pumpkin pie. Adjust baking time accordingly. Note: I usually don’t measure, I go by consistency when baking. In other words, if batter is too thick, add an extra egg white. If it’s too thin, use more oats.
Preheat oven to 350 degrees.
- 2 cups of cooked pumpkin
- 1 cup of egg whites (or 4 egg whites)
- 2 cups of oats
- A pinch of stevia
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- A sprinkle of pumpkin pie spice
- Optional: a few tablespoons of shredded coconut
Blend everything and bake for about 50 minutes.
One Healthy Breakdown: embrace the pumpkin craze like Z!Follow Me