Friday, July 1, 2016
The fibre in pumpkins contains a moderate amount of pectin, which has been found to lower blood cholesterol levels.
1 serving size of ½ a cup of boiled pumpkin contains:
Potassium: 280 milligrams
Fibre: 1.6 grams
Vitamin A: 400 – 700%
Vitamin C: 8%
1 serving size of ½ a cup of baked squash contains:
Potassium: 445 milligrams
Fibre: 1.2 grams
Vitamin A: 88%
Vitamin C: 17%
Both pumpkins and squash have health benefits as they:
– lower the risk of many kinds of cancers, particularly lung cancer.
Pumpkins (including squash, butternut and hubbard varieties) are excellent sources of anti-cancer nutrients such as Vitamin C, fibre and beta-carotene (in the form of Vitamin A).
Researchers claim that pumpkins and squash are blood cancer antidotes as they act against many types of tumours, including those of the oesophagus, bladder, stomach, the lungs, larynx and prostate.