| Pumpkin Varieties |
A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Specific cultivars of winter squash derived from other species, including C. argyrosperma, and C. moschata, are also sometimes called "pumpkin". In New Zealand and Australian English, the term pumpkin generally refers to the broader category called winter squash elsewhere.
Pumpkins, like other squash, are native to North America. Pumpkins are widely grown for commercial use, and are used both in food and recreation. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in Canada and the United States, although commercially canned pumpkin puree and pumpkin pie fillings are usually made from different kinds of winter squash than the pumpkins frequently carved as jack-o'-lanterns for decoration around Halloween.
Giant pumpkins
"Giant pumpkins" are a large squash (within the group of common squash Cucurbita maxima) that can exceed 1 ton (2,000 pounds) in weight. The variety arose from the large squash of Chile after 1500 A.D through the efforts of botanical societies and enthusiast farmers.
Such germplasm is commercially provocative, and in 1986 the United States extended protection for the giant squash. This protection was limited to small specimens of a very specific parameters, being a weight of 175 pounds, oblong shape, etc. In 2004, the restriction expired except for the requirement of indefinite use of the pseudonym "Dill's Atlantic Giant" for squash fitting the specific parameters or the seeds thereof.
Nutrition
Pumpkin, raw Nutritional value per 100 g (3.5 oz)Energy 109 kJ (26 kcal)
Carbohydrates 6.5 g
Sugars 2.76 g
Dietary fiber 0.5 g
Fat 0.1 g
Protein 1 g
Vitamins
Vitamin A equiv. (53%)426 μg
beta-carotene (29%)3100 μg
lutein zeaxanthin 1500 μg
Thiamine (B1)
(4%)
0.05 mg
Riboflavin (B2)
(9%)
0.11 mg
Niacin (B3)
(4%)
0.6 mg
Pantothenic acid (B5)
(6%)
0.298 mg
Vitamin B6
(5%)
0.061 mg
Folate (B9)
(4%)
16 μg
Vitamin C
(11%)
9 mg
Vitamin E
(3%)
0.44 mg
Vitamin K
(1%)
1.1 μg
Minerals
Calcium
(2%)
21 mg
Iron
(6%)
0.8 mg
Magnesium
(3%)
12 mg
Manganese
(6%)
0.125 mg
Phosphorus
(6%)
44 mg
Potassium
(7%)
340 mg
Sodium
(0%)
1 mg
Zinc
(3%)
0.32 mg
Other constituents
Water 91.6 g
Percentages are roughly approximated using US recommendations for adults.
In a 100 gram amount, raw pumpkin provides 26 Calories and is an excellent source (20% or more the Daily Value, DV) of provitamin A beta-carotene and vitamin A (53% DV). Vitamin C is present in moderate content (11% DV), but no other nutrients are in significant amounts (less than 10% DV, table). Pumpkin is 92% water, 6.5% carbohydrate, 0.1% fat and 1% protein.
Uses
Cooking
Pumpkin pie is a popular way of preparing pumpkin.Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. In the United States and Canada, pumpkin is a popular Halloween and Thanksgiving staple. Pumpkin purée is sometimes prepared and frozen for later use.
When ripe, the pumpkin can be boiled, steamed, or roasted. In its native North America, it is a very important, traditional part of the autumn harvest, eaten mashed and making its way into soups and purees. Often, it is made into pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holidays. In Canada, Mexico, the United States, Europe and China, the seeds are often roasted and eaten as a snack.
Pumpkins that are still small and green may be eaten in the same way as squash or zucchini. In the Middle East, pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin. In South Asian countries such as India, pumpkin is cooked with butter, sugar, and spices in a dish called kadu ka halwa. Pumpkin is used to make sambar in Udupi cuisine. In Guangxi province, China, the leaves of the pumpkin plant are consumed as a cooked vegetable or in soups. In Australia and New Zealand, pumpkin is often roasted in conjunction with other vegetables. In Japan, small pumpkins are served in savory dishes, including tempura. In Myanmar, pumpkins are used in both cooking and desserts (candied). The seeds are a popular sunflower seed substitute. In Thailand, small pumpkins are steamed with custard inside and served as a dessert. In Vietnam, pumpkins are commonly cooked in soups with pork or shrimp. In Italy, it can be used with cheeses as a savory stuffing for ravioli. Also, pumpkin can be used to flavor both alcoholic and nonalcoholic beverages.
In the southwestern United States and Mexico, pumpkin and squash flowers are a popular and widely available food item. They may be used to garnish dishes, and they may be dredged in a batter then fried in oil. Pumpkin leaves are a popular vegetable in the Western and central regions of Kenya; they are called seveve, and are an ingredient of mukimo,respectively, whereas the pumpkin itself is usually boiled or steamed. The seeds are popular with children who roast them on a pan before eating them.
Other than the traditionally defined pumpkin, commercially canned "pumpkin" puree and pumpkin pie fillings may contain other winter squashes, such as butternut squash.
Seeds
Pumpkin seeds, also known as pepitas, are small, flat, green, edible seeds. Most pumpkin seeds are covered by a white husk, although some pumpkin varieties produce seeds without them. Pumpkin seeds are a popular snack that can be found hulled or semi-hulled at most grocery stores. However, roasting pumpkin seeds (usually scooped out of jack-o-lanterns) is a popular Halloween treat. Per ounce serving, pumpkin seeds are a good source of protein, magnesium, copper and zinc.
Pumpkin seed oil
Pumpkin seed oil is a thick, green-red oil that is produced from roasted pumpkin seeds. When used for cooking or as a salad dressing, pumpkin seed oil is generally mixed with other oils because of its robust flavor. Used in cooking in central and eastern Europe, it is considered a delicacy in traditional local cuisines such as for pumpkin soup, potato salad or even vanilla ice cream. Pumpkin seed oil contains fatty acids, such as oleic acid and alpha-linolenic acid.
Other uses
Canned pumpkin is often recommended by veterinarians as a dietary supplement for dogs and cats that are experiencing certain digestive ailments such as constipation, diarrhea, or hairballs. The high fiber content helps to aid proper digestion.
Raw pumpkin can be fed to poultry, as a supplement to regular feed, during the winter to help maintain egg production, which usually drops off during the cold months.
Activities involving pumpkins
1.Halloween
Pumpkins are commonly carved into decorative lanterns called jack-o'-lanterns for the Halloween season in North America. Throughout Britain and Ireland, there is a long tradition of carving lanterns from vegetables, particularly the turnip, mangelwurzel, or swede.The practice of carving pumpkins for Halloween originated from an Irish myth about a man named "Stingy Jack". The turnip has traditionally been used in Ireland and Scotland at Halloween, but immigrants to North America used the native pumpkin, which are both readily available and much larger – making them easier to carve than turnips. Not until 1837, does jack-o'-lantern appear as a term for a carved vegetable lantern, and the carved pumpkin lantern association with Halloween is recorded in 1866.
In the United States, the carved pumpkin was first associated with the harvest season in general, long before it became an emblem of Halloween. In 1900, an article on Thanksgiving entertaining recommended a lit jack-o'-lantern as part of the festivities that encourage kids and families to join together to make their own jack-o'-lanterns.
2.Chunking
Pumpkin chunking is a competitive activity in which teams build various mechanical devices designed to throw a pumpkin as far as possible. Catapults, trebuchets, ballistas and air cannons are the most common mechanisms. Some pumpkin chunkers breed and grow special varieties of pumpkin under specialized conditions to improve the pumpkin's chances of surviving a throw.
Pumpkin enhances your brand functions and improves your memory. It is easily digestible vegetable grown in almost every part of the world. It can be cooked in meat and this is best way to consume this vegetable. Its skin, pulp, and seeds all can be used separately. If eaten cooked with lentils it enhances male sexual power. Eat during pumpkin season cooked with lentils once daily for whole pumpkin season. You will witness noticeable improvement in your libido, sex stamina and increased fertility.
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