The main autumn vegetable has many beneficial properties

Pumpkin protects against hypertension and helps to cleanse the liver

By the end of autumn pumpkin porridge is becoming an increasingly popular food. The doctors assure that this product is not only tasty but also very useful.

First, it is a bright orange dish helps to stock up on vitamins that significantly enhances the protection against different diseases prevalent in cold weather.

In the pumpkin contains a lot of iron, b vitamins, zinc and calcium. This set of nutrients has a very positive impact on the body. In addition, the pumpkin has treatment properties. It can help to get rid of toxins in the body.
Dietary fiber pumpkin not only normalizes bowel function, they also promote the absorption of nutrients and excretion of toxins after illness.

In the pumpkin contains a large amount of ascorbic acid, which will help to support the immune system in the autumn-winter period; carotene (in some varieties of pumpkin carotene content reaches 38 mg!), who supports good vision; and many salts of iron and copper, which positively influence the process of hematopoiesis.

Pumpkin is a unique vegetable and the content of nutrients, it surpasses many vegetables and fruits. It is rich in pectin, sugars, vegetable proteins and fats, vitamins b, PP and such a rare vitamin, like vitamin T, which promotes the acceleration of metabolic processes in the body.

Eating pumpkin is also prevention of pyelonephritis. Pumpkin juice stimulates the stomach and gall bladder.
Regular consumption of pumpkin helps high blood pressure. But pumpkin seeds are consumed as “old Granny” anthelmintic.

In addition, pumpkin seeds are extremely useful, because they contain huge amounts of antioxidant substances and omega-3 polyene acids, which are useful in diseases of the liver, biliary tract, kidney and increase the body’s defenses. Pumpkin seeds are pressed for oil, which in Europe is called “black gold”.

Pumpkin seed oil is one of the richest sources of zinc, vitamins B1, B2, C, e, Tocopherols and carotenoids.

Pumpkin can be added to vegetable purees, casseroles, stews, vegetable soups, porridge, salads, because it is prepared juices and broths.

However, it should be remembered that pumpkin is brightly coloured fruit (due to its high content of carotene), so it applies to allergenic products.

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