11/06/2025
Who would think. . .
Both the fleshy inner “meat” of the pumpkin as well as its seeds are both nutritious and delicious. While there are more than 150 types of pumpkin in the world today, the smaller round varieties (pie/sugar) found in grocery stores are best for cooking. If you are lucky enough to have garden space to grow your own pumpkins, you can try a few more obscure cooking varieties in your soups and stews. Either way, you’ll want to take advantage of this nutritional powerhouse while it is in season.
Let’s take a quick look at some of the nutrients found in pumpkin and how they benefit our health:
Vitamin A: One cup of pumpkin contains more than 200% of the daily value of beta and alpha carotene, which the body converts to vitamin A. This antioxidant vitamin is necessary for normal vision, cell growth and division, reproduction, and immune health! Pumpkin also contains the carotenoids lutein and zeaxanthin that protect from age-related macular degeneration and cataracts.
B Vitamins: The B vitamins B2 (riboflavin) and B6 (pyridoxine) are found in smaller amounts in pumpkin. B2 is antioxidant in nature, is necessary for cell growth and development, and helps convert food into energy. Vitamin B6 takes part in nearly 200 chemical reactions in the body that are needed for healthy brain and nervous system function, oxygen transport, and immune system function!
Vitamin C, a major antioxidant and free-radical fighter, promotes immune system health and wound healing, maintains connective tissue and collagen, and protects heart and brain health.
Vitamin E: Like vitamin C, vitamin E is an antioxidant and free-radical scavenger. It’s important for eye, reproductive, blood, brain, and skin health.
Vitamin K plays a major role in blood clotting, bone building, and regulating the levels of calcium in the blood.