With all this pumpkin talk lately, I thought it would be an appropriate time to remind you why this popular orange squash is so wonderful.
Not only is pumpkin great to bake with, but it actually has some nutritional value as well. However, I wouldn’t go ahead and say this means pumpkin pie is good for you due to all the added fat and sugar. I also don’t mean that gross pumpkin pie filling from the can. I’m talking about the actual pumpkin itself or the pure canned pumpkin puree.
Pumpkin in it’s raw form is actually high in fiber and vitamin A and low in calories.
Pumpkin is also a rich source of iron. Just one cup of pumpkin puree supplies around 3.5 grams (43% of your daily value) of iron.
Don’t forget about the seeds either!
Pumpkin seeds are high in magnesium which participates in the phosphate transfer in adenosine triphosphate (ATP). Over your head? Magnesium helps with the energy production process in the body!
The seeds are also a great source of zinc and omega-3 fatty acids. Pumpkin seed oil has also been shown to exhibit anti-inflammatory effects.
Now go ahead and feel better about all that pumpkin bread, cookies, and pastries you’ve made lately. I might even make another batch of these pumpkin cookies this weekend. Indulge responsibly my friends!
National Pumpkin Day is on Saturday, how are you celebrating?