MySheen

Pumpkin has high nutritional value and can be eaten from pulp to pumpkin seed. Farmers and restaurants share whole recipes.

Published: 2024-11-22 Author: mysheen
Last Updated: 2024/11/22, Pumpkin has high nutritional value and can be eaten from pulp to pumpkin seed. Farmers and restaurants share whole recipes.

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Pumpkin has high nutritional value, which can be eaten from pulp to seed. The content of vitamin An in pulp ranks first among domestic melons and vegetables. Pumpkin seeds are rich in fat, protein, vitamin E, etc., and contain high trace element zinc. In Europe and the United States, it is a supplementary food to prevent prostate hypertrophy, and it can also extract oil to make use of pumpkin seed oil.

There are many pumpkin varieties, and the characteristics, taste and suitable cooking of each variety are different. Wang Qizheng, a researcher at Hualien Agricultural improvement Field, said that Chinese pumpkins and Western pumpkins have different thinking. Western pumpkins that Westerners put long after Halloween will be beaten directly into thick soup, while Easterners are used to eating them directly, so the goal of planting Chinese pumpkins will be soft, fragrant and easy to import.

Even if they are all western pumpkins, there are differences in the taste of different varieties. Liang Guosheng, head of the vegetable and fruit class at the Farmer Seedling Company, shares that although they all taste as loose as chestnuts and taste pink, most people like soft and tender Dongli pumpkins. Hualien pumpkin farmer Zheng Yaling reminds: also Western pumpkins, chestnut pumpkins are delicious, but ornamental and toy pumpkins are thicker, so it is usually not recommended that people buy them and eat them. There are many varieties of pumpkins in the family, please read here.

Farmers' seedlings: Li Bai melon is the most delicious variety of western pumpkins.

Li Bai melon, which is less popular among Western pumpkins, is rare on the market. Liang Guosheng believes that this variety is the most delicious of all Western pumpkins. After the restaurant operator's small vegetable room was bought and used in the farmer's market last year, it was also considered to be the most delicious pumpkin. "it looks like slightly green ink, it doesn't have the strong smell of chestnut pumpkin, nor does it taste like Gillian and Ah Cheng. It's elegant in taste and delicate in texture."

 
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