Extracted from pumpkin, pumpkin seeds have diuretic properties and soothe disorders of the urinary system, such as infections, but also incontinence. They can be used to treat bedwetting in children, as did the Indians, the first people to have consumed them.
Loaded with iron, pumpkin seeds are a good alternative in the fall and winter to combat fatigue and anemia. The significant presence of magnesium provides a natural solution to reduce stress and anxiety, premenstrual syndromes but also the cramps that can occur after intense physical practice.
Pumpkin seeds are rich in protein (around 20%) very nutritious and energizing. Antioxidants, they provide vitamins but also many minerals necessary for the body such as iron, zinc, magnesium, copper, potassium and calcium, and the oleic acids which they contain allow to increase good cholesterol. However, pumpkin seeds are relatively caloric: 100 grams equals about 450 calories. But their glycemic index is quite low, which makes it an ideal appetite suppressant in case of cravings.
The zucchini or courgette is a summer squash, of Mesoamerican origin, which can reach nearly 1 m in length, but is usually harvested when still immature at about 15 to 25 cm. A zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow.
A pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and most often deep yellow to orange in coloration. The thick shell contains the seeds and pulp
Botanically speaking, squash is a fruit, just like cucumber and tomato. However, all of its varieties are eaten like vegetables
Here's how to make beautiful and mouth-watering zucchini salad stuffed with vegetables. Ideal recipe for vegetarians.
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Native Americans have been consuming squash for 10,000 years already, and to get to our home, the squash had to make a long journey from Mexico and Guatemala!
At the time, the Aztecs, Incas and Maya cultivated squash, corn and beans for their seeds. In fact, the squash did not contain as much flesh as that which is now found on the market. It is over time that more fleshy varieties have developed.
There are two categories of squash: summer squash and winter squash. They are defined according to their shelf life, quite simply. It goes without saying that summer squash can be kept for a shorter time than winter squash.
Summer squashes are picked only two to seven days after flowering. Given their young age, their flesh is tender and their skin and seeds are edible. In this category, we find the zucchini, also known as zucchini, which is probably the most popular. In addition, this category includes marrow squash, twisted neck, straight neck and patisson.
Since they are tender, they are eaten raw in pieces or in dips, or as a starter or marinated.
Cooked, they are eaten as well grilled as stuffed as in a quiche or in the famous ratatouille.
Grated, they can easily be incorporated into recipes for pancakes, muffins and cakes to make them softer.
Unlike summer squash, winter squash is picked only when it reaches full maturity. There are a multitude of varieties in various shapes, sizes, colors and flavors. Winter squash has thick, hard, and generally inedible skin. This is what protects them and allows them to keep as long: between 30 and 180 days, depending on the type of squash. The pumpkin remains the most popular in its class. Although it is too often considered a Halloween decoration, the pumpkin benefits from being part of our autumn plate. Butternut squash, Hubbard, Buttercup, peppery, Mammoth, banana, spaghetti as well as pumpkin and giraumon turban are little delights to discover.
Enhance the flavor of your soups, stews, couscous, curries and more, as well as adding vitamins.
Reinvent your mashed potatoes or your desserts (pies, cakes, muffins, cookies, etc.) by adding squash puree.
What about their lovely flowers?
Know that the flowers of squash and zucchini are edible. By their delicate flavor and their most colorful appearance, they nicely decorate soups, pancakes, fish and rice.
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