What's so good about pumpkins, anyway?
Pumpkin meat is very high in carotenoids. They're what give pumpkins their orange color—but that's the least of their benefits. Carotenoids are really good at neutralizing free radicals, nasty molecules that can attack cell membranes and leave the cells vulnerable to damage.
Pumpkins are also high in lutein and zeaxanthin, which scavenge free radicals in the lens of the eye. Therefore, they may help prevent the formation of cataracts and reduce the risk of macular degeneration, a serious eye problem than usually results in blindness.
Besides carotenoids, lutein, and zeaxanthin, which are all antioxidants, pumpkins have a lot of common nutrients, like iron, zinc, and fiber. Iron, of course, is needed by red blood cells. Zinc deficiency may be related to osteoporosis of the hip and spine in older men. And fiber is important for bowel health.
Tips for using pumpkin in the kitchen:
- If you don't like the taste of pumpkin, try adding a small amount of orange juice.
- Besides pies—a traditional Thanksgiving favorite—pumpkin can be used to make pudding, custard, cookies, and of course pumpkin bread. But it's also great as soup, or as a side dish for the main course of a meal.
Information courtesy of Associated Content.