The Food Coach

Healthy Food Database - Butternut pumpkin

The flesh of butternut pumpkin is slightly paler than that of a Jap pumpkin. It has a tear drop shape and is sweet in flavour. It's slightly easier to cut as the skin is less tough than the larger Jap pumpkin.

Butternut pumpkins can be purchased whole of in pieces.

Avoid cut pieces that look very dry at the cut end or pieces that are damp in patches.

Once cut store them in the fridge. Whole pumpkins will store well out of the fridge for a week or two
Category: Cheese
In Season: Autumn Winter
To Buy: Butternut pumpkins can be purchased whole of in pieces. Avoid cut pieces that look very dry at the cut end or pieces that are damp in patches
To Store: Once cut store them in the fridge. Whole pumpkins will store well out of the fridge for a week or two
Tips & Tricks:

Nutrition (100 Grams):

Energy (kJ): 188
High GI > 70 : Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; High GI foods raise blood sugar levels quickly and creating energy spikes followed quickly by energy slumps.
Protein (g): 1
Vitamin A: Often called the "anti-infective" vitamin, it protects the mucous membranes of the body, reducing chance of infection and enhancing the immune system's response. Necessary for growth and maintenenance of bones, teeth and body tissues and healthy foetal development, this vitamin is also important for night vision.

Contraindications:
Taken in excess will accumulate in the body.
Vitamin E: A powerful antioxidant and immune system stimulator, this vitamin is composed of a group of compounds called tocopherols. Protects the body from free radicals, improves oxygen and blood supply to the muscles and heart for better stamina, reducing blood pressure and imroving circulation. Prevents the oxidation of harmful LDL cholesterol and inhibits scar tissue formation in arteries and skin, and counters the effects of ageing.

Contraindications:
Taken in excess may cause toxicity. Not advised for patients taking Vitamin K or anti-coagulant medicine as it may counter or exacerbate effects.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 11.69
Fibre, g:
Fat (g): 0
Vitamin B6: Important in development and maintenance of nervous system. Also plays a role in prevention of inflammatory and skin diseases, hormone production and the metabolism of protein, fat and carbohydrates.
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

Cold and Flus
Eye Problems

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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