Understanding benefits of pumpkins, squash
As the days get colder and we are between holidays, there are some fruits that might be overlooked now that Halloween and the month of October is over. The fruits I am talking about are pumpkins and winter squash. There are many different varieties of both. Some varieties of winter squash are acorn, butternut, carnival, delicate, Hubbard and spaghetti.
When you are storing your pumpkins and winter squash it is important to think about how and where you will store them to provide them with the ideal storage setting. These fruits should be stored in a cool, dry space, preferably on a shelf where they can get air circulation. They should not be stored on a concrete floor. When stored correctly the storage life of these fruits varies based on their variety. According to the (2011) document from the University of Missouri Extension, Quality for Keeps on Preserving winter squash and pumpkins,
“Acorn squash- 1-2 months
Butternut squash- 2-3 months
Hubbard type squash- 3-6 months
Buttercup (turban type squash)- 3-6 months
Pumpkin- 2-3 months”
Another little piece of helpful information; you should not store your pumpkins or winter squash near apples, pears, or other ripening fruits. This is due to the fact that ripening fruits release ethylene gas. This gas can cause the pumpkins and winter squash skin to yellow and shorten their storage life.
There are many different ways you can prepare/use your pumpkins and winter squash as listed in the Montana State University Extension (2015) Winter Squash, Food Fact Sheet. “Bake and roast, boil or steam, dry, microwave cooking, preserve, puree, sauté, all the way to freezing already cooked pumpkin or winter squash”. You can also turn your pumpkins and winter squash into pies, pumpkin bread, soups, and you can even roast the seeds.
Did you know that winter squash is high in beta carotene which turns into vitamin A in our bodies? It is also high in complex carbohydrates, as well as fiber. Whereas pumpkin is packed full of fiber, potassium, and vitamins A&C. Pumpkins also have no fat, sodium, or cholesterol. Plus, a one cup serving of pumpkin can provide you with around 50 percent of you daily recommended intake of vitamin C and 450 percent of your recommended intake of vitamin A. Information curtesy of Montana State University, Buy Eat Live (2017), Nutritional Fact Sheet on Pumpkins.
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