>> May 8, 2010
I was told that pumpkin has loads of nutritional value a Chinese Medical Practitioner and is favored by many vegetarians. It’s a great vegetable and is one of the needed ‘variety of vegetable colors’ that we needed to include in our daily diet. In “The Antioxidant Miracle” by Dr Lester Packer, we are encouraged to consume vege with strong colours, not only green…as each individual vege contain different antioxidants which help in some way to prevent cancer.
I’ve tried pumpkin stir-fry with dried shrimps but can’t say I’m fond of the mushy heap :-( and neither did my hubby nor my little one till I tried to make into soup.
This low calorie food offers lots of vitamins including vitamins A, B6, C and E. They are high in magnesium, phosphorus, iron, folate, niacin and thiamin. The list goes on and also includes beta carotene, lutein and zeaxanthin.
So how do all these great ingredients benefit you? Well the lutein and zeaxanthin can help prevent the formation of cataracts and reduces the risk of macular degeneration. The beta carotene can help prevent night blindness and other eye problems. It also helps enhance your immune system, and protects against colds, flu and infections. It is also believed that it can also reduce risk of cancer.
And then there’s the benefit of magnesium. Magnesium can help strengthen the formation of teeth and bones. Magnesium also helps your heart by helping stabilize the rhythm of your heart and prevents abnormal blood clotting.”
Health Benefits if Pumpkin by CJ King