Nutritious Pumpkin More than Just a Halloween Decoration

While most people in America traditionally think of pumpkins as a decoration to be carved or decorated for Halloween, pumpkins are actually a nutritious food with a long history that began in America. Pumpkins are party of the Curcubita fruit family which includes summer and winter squash, zucchini, marrow and potiron.

Squashes are believed to have originated in the Americas and have been cultivated for the past 5,000 to 10,000 years. Wild forms were originally cultivated for their seeds and were only later found to have sweet flesh. Many varieties arrived in Europe in the 16^th century, soon after the discovery of the New World. In the 17^th century pumpkins and squash were mashed up to bulk up bread, boiled, or heavily buttered.

The name “pumpkin” first appeared in the 17^th century shortly before Perrault wrote Cinderella. The word “pumpkin” comes from the Greek word for melon.

Nutritionally, the fleshy part of pumpkins are a rich source of beta carotene, a good source of low-calorie iron and potassium, and high in fiber. The pumpkin seeds are a good source of protein, iron, zinc, B vitamins, vitamin E and fiber. Once picked, pumpkins can be stored for long periods of time and can last up to a month when stored in a cool dry place.

In some parts of the world the seeds are used as laxatives or purgatives, and they are used worldwide to expel intestinal worms. Eating pumpkin is also thought to help reduce the risk of cancer.