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The pumpkin, star vegetable of the winter, has digestive virtues and would favor the absorption of the nutrients. Prepared in velvety, gratin or puree, it strengthens our immune defenses in times of extreme cold. Look at the benefits of the pumpkin.

Fruit of the family Cucurbitaceae, the pumpkin is a squash in the same way as the pumpkin or zucchini. With a creamy orange flesh, the pumpkin can be prepared in velvety, gratin or mashed potatoes.

It is often eaten crushed or crushed. Thus, it promotes the absorption of nutrients through the action of the fibers, while preserving the intestinal transit.

Pumpkin: a vegetable low in calories

This fruit cooked in salt preparation is suitable for any type of diet. Composed of 90% water , pumpkin has an energy intake comparable to that of a salad like lettuce or endive.

In addition, it is rich in vitamins and antioxidants . It contains provitamin A, or beta-carotene , in the same way as other orange-colored vegetables such as carrots, clementines and oranges.

Indispensable to protect the skin from the sun or recommended during physical exertion, provitamin A is very important for the body. It also improves vision and strengthens the immune system.

The ally of the "no salt" diet

Low in sodium, the pumpkin is ideal for a diet without salt. In winter, it can be filled with provitamin A, iron, manganese and copper.

These nutritional qualities make it possible to strengthen the body's immune defenses and to cross the winter quite gently.

All is good in the pumpkin

In addition to the pumpkin meat, it is also advisable to use the oilseeds contained in the fruit.

Extracted from the flesh, dried and then grilled in a pan or oven on baking paper, they are very tasty and incorporated into a green salad.

Oleaginous plants provide unsaturated fatty acids, such as omega-3s, which promote good cardiovascular function .