In anticipation of the holiday of Halloween Roskoshestvo told how to choose a pumpkin that affect its consumer properties and which of the existing varieties is the most delicious. Recommendations are presented in the statement on the website of the organization.
Choosing a pumpkin at the store, you should pay attention to the fact that the fruit was ripe (with thick crust), without significant damage, with the dried peduncle (tail). The halves of the pumpkins to buy is not recommended, as in this case, it is impossible to guarantee the hygienic safety of the product. Pumpkins of all types contain a lot of sugars and minerals, especially potassium, calcium, phosphorus. And the seeds contain large amount of fats and proteins.
There are three groups of pumpkins: large, twardogora and nutmeg. Large-fruited pumpkin is a large round fruit, the weight of which can reach up to hundreds of pounds. This variety of pumpkin is just a decoration for Halloween: pumpkin head has the name “Jack”.
This variety is characterized by different colors, which can vary from cream to deep yellow or bright orange. A distinctive feature of this plant is rounded, the peduncle and the stem (tail), without “ridges”. This fruit is rich in sugar content and carotene and is good for baking and vegetable stew. It does not lose its consumer properties during prolonged storage, however, the large fruit will not be able to use portions when cooking.
Twardogora the pumpkin produces large fruit, but quickly will sing and has the most delicious seeds. The flesh of it is a bit stiff, so this pumpkin is more suitable for soups and purees. Compared to large-fruited pumpkin from twardogora the peel is thicker and rougher, and the flesh is more fibrous and loose. Butternut squash is the most sweet and delicious of all pumpkins. Its flesh has a dense buttery texture, without excessive fiber and may contain up to 11.5% sugar, making it a good dessert. The fruits of Butternut squash have different shapes, the most widely varieties pear-shaped “Butternut” (oil nut).
It is noted that some pumpkins can taste bitter – this is due to the content of cucurbitacin connection common to all members of the family Cucurbitaceae. The reason for their accumulation can be excessive heat and lack of watering while growing. While cucurbitacin have a complex of positive properties, including antitumor, contraceptive, anti-inflammatory, antimicrobial and anthelmintic properties.
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