Tasty and useful - the Pumpkin (Part 1)
Pumpkin is a widespread vegetable. It came to the European cuisine in the middle of XVI century from Central and South America. To all botanical signs, a pumpkin is a berry (juicy pulp, and many seeds inside). It may reach 25 kg, but the best pumpkins are round ones and of the average sizes, such pumpkins are sweeter.
The pumpkin protects an organism from many illnesses and delay ageing. Chinese believe that the pumpkin helps at depressions, in the Western people consider that pumpkin seeds help to treat inflammations and clear uric system.
The pulp of a pumpkin is rich with sugars, zinc salts and phosphoric acid. From microelements there are potassium, calcium, magnesium. It contains more iron then any other vegetable. And how many vitamins - B1, В2, В6, With, Е, РР, Т and also vitamin Е. Seeds contain valuable oil and albumen. In folk medicine dishes from a pumpkin are in cases of hypertension, adiposity and metabolic disease. Pumpkin juice or pumpkin broths with honey are recommended in case of insomnia.