The Vitl Nutrition Team / 30 Oct 2019
What makes this fruit (which is commonly mistaken for a vegetable) orange you ask? Something called carotenoids, which have beneficial, antioxidant effects and some of which can be converted to Vitamin A within the body1. These carotenoids are present in young, green pumpkins. As the fruit ripens, the green colour, caused by chlorophyll, gives way to the orange-coloured carotenoid pigment.
Pumpkin makes for a wonderful addition to your diet, especially during the winter months. Almost as if nature intended it that way! Check out our top 7 reasons we’re picking up all the pumpkins for the kitchen this autumn.
When cooking the pumpkin, don’t chuck the seeds, save and use them! Dry them overnight and toss them in olive oil and seasoning or leave plain and then pop them in the oven at 325 degrees F (162 C) for 20-30 minutes or until light golden brown.
Pumpkin seeds make for great salad toppers or snacks (both plain or seasoned) or in your morning porridge when baked plain
Pumpkin is also a versatile vegetable when it comes to getting crafty in the kitchen. Cooking methods are so versatile, it is used in starters, mains and desserts! It can be baked, steamed, roasted, boiled, baked into a pie, whizzed into a soup and even stirred into a cosy autumnal latte!