Healthy Food Database
The Jap pumpkin is also known as the Kent pumpkin. It has the classic pumpkin shape with a grey/green mottled skin and ribs which (cleverly)help you with cutting it. The flesh is deep yellow with a sweet nutty flavour and skightly fibrous texture.
Pumpkin is an excellent source of beta-carotene which can be converted to vitamin A in the body. Although is does have a high GI there is very little carbohydrate in pumpkin therefore it is considered to be very healthy vegetable.
Category: Vegetable
In Season:
all year
To Buy:
When buying whole, feel their weight: They should be heavy for their size.
Most people buy pieces of Jap pumpkin which are cut to various sizes and wrapped in plastic. Check the cut sides to ensure they are not damp and soggy.
To Store:
Once the pumpkin is cut, remove the seeds, wrap in plastic and store in the refrigerator. It will store for up to 14 days wrapped properly.
Tips & Tricks:
If there are any damp patches on the flesh after storing, simply cut them off and use the remaining pumpkin.
Cooking Tips:
Nutrition per 1 Cup:
Salicylates:
No information available
Amines:
No information available
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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