Pumpkin nutrition facts for healthy lifestyle

Pumpkin nutritional facts

Pumpkin fruit is one of the widely grown vegetables incredibly rich in vital antioxidants, and vitamins. Though this humble backyard vegetable is less in calories, nonetheless, it carries vitamin-A, and flavonoid poly-phenolic antioxidants such as lutein, xanthin, and carotenes in abundance. We will share Pumpkin nutritional facts today.

Pumpkin is a fast-growing vine that creeps along the surface in a similar fashion as that of other Cucurbitaceae family vegetables and fruits such as cucumber, squash, cantaloupes, etc. It is one of the most popular field crops cultivated around the world, including in the USA at commercial scale for its fruit, and seeds.


Pumpkin nutritional facts /Benefits 

  • It is one of the very low-calorie vegetables. 100 g fruit provides just 26 calories and contains no saturated fats or cholesterol; however, it is rich in dietary fiber, anti-oxidants, minerals, vitamins. The vegetable is one of the food items recommended by dieticians in cholesterol controlling and weight reduction programs.
  • Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C, and vitamin-E.
  • At 7,384 mg per 100 g, it is one of the vegetables in the Cucurbitaceae family featuring highest levels of vitamin-A, providing about 246% of RDA. Vitamin-A is a powerful natural antioxidant and is required by the body for maintaining the integrity of skin and mucosa. It is also an essential vitamin for good eyesight. Research studies suggest that natural foods rich in vitamin-A may help the human body protect against lung and oral cavity cancers.
  • It is also an excellent source of many natural poly-phenolic flavonoid compounds such as α, ß-carotenes, cryptoxanthin, lutein, and zeaxanthin. Carotenes convert into vitamin-A inside the human body.
  • Zea-xanthin is a natural anti-oxidant which has UV (ultra-violet) rays filtering actions in the macula lutea in the retina of the eyes. Thus, it may offer protection from “age-related macular disease” (ARMD) in the older adults.
  • The fruit is a good source of the B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.
  • It is also a rich source of minerals like copper, calcium, potassium and phosphorus.
  • Pumpkin seeds Pumpkin seeds indeed are an excellent source of dietary fiber and mono-unsaturated fatty acids, which are good for heart health. Also, the seeds are concentrated sources of protein, minerals, and health-benefiting vitamins. For instance, 100 g of pumpkin seeds provide 559 calories, 30 g of protein, 110% RDA of iron, 4987 mg of niacin (31% RDA), selenium (17% of RDA), zinc (71%), etc., but zero cholesterol. Further, the seeds are an excellent source of health promoting amino acid tryptophan. Tryptophan converted into GABA in the brain.
  • Pumpkin can be used in a variety of delicious recipes either baked, stew- fried; however, it is eaten best after steam-cooking in order to get maximum nutrients. In China, young tender, pumpkin leaves consumed as cooked greens or in soups.
  • In the Indian subcontinent where it is popular as “kaddu or sitaphal,” pumpkin is used in the preparation of “sabzi,” sweet dishes (halwa), desserts, soups, curries,…etc.
  • The fruit employed in the preparations of pies, pancakes, custard, ravioli…etc in Europe and USA.
  • Golden nugget pumpkins are used to make wonderful soufflés, stuffing, soups,…etc.
  • Roasted Pumpkin seeds (Pepita) can be eaten as snacks.

    Selection and storage

    Pumpkins can be readily available in the market year around. Buy completely developed, whole pumpkin fruit instead of its sections. Look for mature fruit that features a fine woody note on tapping, heavy in hand and stout stem. Avoid the one with wrinkled surface, cuts and bruises.

    Once at home, ripe, mature pumpkin may be stored for many weeks to come under cool, well-ventilated place at room temperature. However, cut sections should be placed inside the refrigerator where it can keep well for a few days.

    Preparation and serving methods

    Some hybrid varieties usually subjected to insecticide powder or spray. Therefore, wash them thoroughly under running water in order to remove dirt, soil and any residual insecticides/fungicides.

    Cut the stem end and slice the whole fruit into two halves. Remove inner net-like structure and set aside seeds. Then cut the flesh into desired sizes. In general, small cubes preferred in cooking preparations.

    Almost all the parts of the pumpkin plant; fruit, leaves, flowers and seeds, are edible.