Pumpkins belong to the same family of plants as cucumbers and squash. Eaten fresh, the fruit is 90 percent water, provides zero cholesterol, less than 100 calories, and low sodium. When we add sugar, eggs, butter, and other ingredients, our healthy pumpkins become heavy and calorie laden.
You might guess that its bright orange color signals it contains antioxidants, and you’re right. Pumpkins contain large amounts of the antioxidant beta-carotene. We have heard about the benefits of antioxidants. They work to reduce the signs of aging and various diseases. Many skin care products include pumpkin as an ingredient which probably has more to do with its antioxidant properties than the healthy qualities of the fruit.
When pumpkin is a part of a healthy diet, potassium supplements are not necessary. Eating a piece of pumpkin a day is just as effective as an apple. If you don’t care for bananas, try eating some pumpkin. It contains over 500 milligrams of Potassium per serving.
If you’ve ever carved a pumpkin, you know there are copious amounts of seeds. Pumpkins seeds are a great dietary source of zinc. By all means, clean off the seeds and roast them with a little bit of salt. The mineral zinc is essential for the production of sex hormones, sperm and female lubrication!
Men age 50 and older are at risk for prostate enlargement also known as benign prostatic hypertrophy or BPH for short. The zinc in pumpkin seed oil appears to help combat BPH.
Without all of the extra sugars and fats, eating pumpkin is healthy. Whether eaten alone or in a recipe, it provides nutrients that benefit the human body.
Spiced Pumpkin Flapjacks
What You Need:
2 C all-purpose flour
2 TBSP brown sugar
1 TBSP baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1 3/4 C milk
1/2 C pumpkin puree
1 lg. egg
2 TBSP canola oil
How to Make It:
Place the flour in a large mixing bowl.Add the brown sugar and baking powder and toss to combine.
Sprinkle in the pumpkin spice and salt and toss again making sure all the ingredients are incorporated together.
Pour the milk in a separate bowl. Add the puree, egg and canola oil and mix with a rubber spatula until combined well. Place the puree mixture into the flour mixture and continue to mix until completely moist. Batter will be slightly lumpy. Place just enough canola oil in a large skillet to cover just the bottom.
Allow the oil to heat up.
Pour 1/4 C of the batter into the skillet.
Cook 2 minutes or until bubbles begin to appear around the edges.
Flip and continue cooking 1 minute or until a golden brown.
Continue until all the batter has been used.
Makes 8 Servings. Sprinkle with cinnamon and serve with syrup.
Resources: Healthy Meal Planning
