It is the queen of autumn … Having become the emblem of Halloween, the pumpkin is not only intended to frighten children. Beyond its playful and decorative side, it can help lose weight. Eat pumpkin to lose weight, does that mean anything to you?
IDENTITY RECORD
Name : Pumpkin, ache swamps
Family: Cucurbitaceae
Scientific name : Cucurbita pepo
Caloric value: 16 kcal / 100 g
High season: October – January (calendar)
Producers: China, India, Ukraine, Russia
France: Provence-Alpes Côte d’Azur, Occitanie, Auvergne-Rhône-Alpes
Storage: a few weeks at room temperature
In autumn there is no better ally than the pumpkin to lose weight. Composed of 92% water, this fruit provides fibers that promote digestion and help reduce the feeling of hunger.
Yes, you read that right, the pumpkin is a fruit even if we gladly store this cucurbitacea in the vegetable department since it is consumed most of the time in the form of soup or soup.
Indeed, low in calories and low in lipids, the pumpkin promotes weight loss, reduces the absorption of sugars and limits that of cholesterol.
The pumpkin is slightly laxative and effective in promoting the proper functioning of the intestines. It is also attributed anti-inflammatory and depurative properties as well as an anthelmintic action.
Pumpkin is rich in protein
With stringy flesh, the pumpkin has a considerable weight (5 kg on average) and is yellow in color. It is native to North America and like all squash, the pumpkin is the fruit par excellence to fight against overweight.
Its seeds are recognized for their properties that reduce the risk of cardiovascular disease because they are abundant with magnesium and of iron.
They act on the health of the skin, hair and nails and promote the elimination of kidney stones. Pumpkin seeds are a great substitute for peanuts and are very high in vegetable proteins.
The pumpkin to lose weight but not only …
Between October and December, the season squash in full swing. Pumpkin, pumpkin, patisson, pumpkin, butternut, so many varieties of fall cucurbits that mature in the vegetable garden and land on the market stalls.
Harvesting of winter squash usually takes place in late summer / early fall and many varieties remain on the market until January.
Dame Citrouille has more than one advantage:
- The pumpkin is a source of vitamin a essential for infection protection and tissue regeneration and eye health.
- She is a excellent antioxidant acting on free radicals responsible for various cancers and skin aging.
- It presents a slight diuretic action and thus helps to maintain a good level of blood pressure thanks to the high amount of potassium it contains.
- It strengthens the immune defenses that help protect against fall viruses.
- It intervenes in the development of bones and teeth and accelerates healing.
Some practical advice on consumption
The skin of the pumpkin should be fairly firm, not too blotchy, and evenly orange over the entire surface. We must ensure that there are no soft places. The heavier the pumpkin, the better!
It is best stored in a dry, dark and well-ventilated place. Hard-skinned winter pumpkins can be stored for several months.
Read also:
The benefits of pumpkin
Zucchini, the favorite vegetable for slimming diets
Often cooked salty, the pumpkin is also an excellent partner in baking and a treat for juice fans. You can incorporate the pumpkin, after having grilled it in the oven, in pasta, risotto, or serve it as an accompaniment to meat.
If we follow the Montignac method or that one suffers from diabetes, it will unfortunately be necessary to do without pumpkin.
In view of the multiple benefits that we have just mentioned, on Halloween night, you could well throw yourself on your pumpkin to devour it rather than decorate it …
Pumpkin soup recipe
Ingredients for 6 people :
500 g of peeled and diced pumpkin, 3 crushed garlic cloves, 1 chopped onion, 30 g of butter, 50 cl of chicken broth, 3 pinches of nutmeg, 3 dashes of angostura aromatic bitters, 1 teaspoon soy sauce, 1/2 teaspoon white pepper.
Preperation :
Sauté the diced pumpkin, onion and garlic in the butter. Add the chicken broth, nutmeg, Angostura aromatic bitters and soy sauce, then cook until the pumpkin is tender.
Pass in a blender then extend the soup with milk until the desired consistency is obtained. Reheat and serve garnished with chopped parsley or chives.
