print Print this page

Pumpkin - Jap

In season all year

Food Description:

The Jap pumpkin is also known as the Kent pumpkin. It has the classic pumpkin shape with a grey/green mottled skin and ribs which (cleverly)help you with cutting it. The flesh is deep yellow with a sweet nutty flavour and skightly fibrous texture.
Pumpkin is an excellent source of beta-carotene which can be converted to vitamin A in the body. Although is does have a high GI there is very little carbohydrate in pumpkin therefore it is considered to be very healthy vegetable.

General Information:

Category: Vegetable
To Buy: When buying whole, feel their weight: They should be heavy for their size. Most people buy pieces of Jap pumpkin which are cut to various sizes and wrapped in plastic. Check the cut sides to ensure they are not damp and soggy.
To Store: Once the pumpkin is cut, remove the seeds, wrap in plastic and store in the refrigerator. It will store for up to 14 days wrapped properly.
Tips and Tricks: If there are any damp patches on the flesh after storing, simply cut them off and use the remaining pumpkin.

Nutrition (1 Cup):

Weight (grams): 260
Carbohydrates, g: 7
Fibre, g:
Monosaturated Fat , g: 0
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
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
Energy (kJ): 210
Moderate GI 55 - 70: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; A moderate GI will release glucose into the bloodstream at a moderate rate.
Fat (g): 0
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.
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

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

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.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Facebook Twitter RSS