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The pumpkin is a great source of carbohydrates, but with a special side: there’s not much starch, making it easier to digest, and also a good option for fibers. Even better, you can use the whole pumpkin, from the skin to its seeds, there are lots of nutrients to take advantage of. Vitamin A, B, and C, iron, potassium, calcium, silicon, and phosphorus. The seeds also present zinc. All of that and it is antioxidant too!
Its slightly sweet taste is most welcome when introducing solid foods to the baby, and it can also be a great addition to bring a tangy sweet touch to big kids plates.
There is a great variety of squashes in the market: pumpkin, summer, spaghetti, kabocha, butternut. The kabocha, as an example, has a very hard skin and is intense green in color, but on the inside, it is bright orange.
When choosing a squash or pumpkin, look for beautiful skin, without blemishes or hurts.
If you want a versatile ingredient, the squash could easily be your pick. It can be cooked, baked, stir-fried or even the main ingredient for a hearty soup. Something as simple as smashed pumpkin can become a great side dish for the whole family. Kabocha squash can be baked whole, no need
to peel it. Pumpkin can also become a tasty sweet dish packed with nutrients.
They can be tasty and healthy, but the seeds contain salicylic acid that can cause stomach cramps when eaten in excess.
*The Small Gourmet recommends the consultation of a professional specialized in case of doubt as to any information available in the Portal.