Pumpkin bread it is a very healthy bread with refreshing and diuretic properties, rich in fiber and beta-carotene, useful against constipation and free radicals. Let's find out better.
1. Properties and benefits of pumpkin bread
2. Calories and nutritional values
3. Production of pumpkin bread
4. Pumpkin bread recipe
Properties and benefits of pumpkin bread
Pumpkin Bread is a low-calorie alternative to traditional bread. Pumpkin Bread it mainly provides complex carbohydrates, very few fats and an insignificant amount of proteins with medium and low biological value.
The fibers are abundant and the glycemic index is more moderate than a common refined bread. Pumpkin bread is rich in fibers that promote peristalsis of the intestine and therefore is a valid help for those suffering from constipation.
It is also rich in beta-carotene, which has important antioxidant properties that make it a great one ally in fighting free radicals, highly dangerous substances for our organism.
Pumpkin bread contains a lot of potassium, so it is an ideal food for those who practice a lot of sports. In fact, potassium helps restore the balance of electrolytes in the body after an intense workout and helps the muscles to function at their best.
However, pumpkin bread, due to its very high potassium content, is extremely not recommended in case of chronic renal failure, as it can cause a harmful accumulation of this electrolyte in the blood. Pumpkin bread is a gluten-free bread and can be eaten in the presence of celiac disease.
Calories and nutritional values
Pumpkin bread has a calorie content of 203 kcal per 100 g of product. The nutritional contribution of pumpkin flour is quite unique. It provides a rather large amount of energy.
Calories are mainly supplied by carbohydrates, these are mainly monosaccharides (fructose). Lipids and proteins are marginal. The most particular nutritional component is certainly represented by the fibers, which are around 15g / 100g of edible portion.
Properties, calories and nutritional values of pumpkin
Production of pumpkin bread
Pumpkin flour it is obtained by grinding the pulp of the steamed vegetable.
Pumpkin flour can have different shades of color, which can be of a less pronounced variety than fresh pumpkin. These possible differences are due to the various processing methods.
Pumpkin bread recipe
- 400 g flour
- 200 g of semolina
- 400 g of Pumpkin pulp
- 16 g salt
- 20 g extra virgin olive oil
- 12 g of yeast
- 300 g of water
After cleaning the pumpkin, cut it into cubes and fry it in a non-stick pan with a little oil; cook until the pumpkin is well done.
Sift the two flours and add them to the cooked pumpkin. Knead vigorously, adding the salt, until you get a soft and elastic dough. Leave the mixture to rest for about 4 hours.
After the rising time, make cuts on the dough in order to deflate it and obtain a rectangle. Let it rise for another hour. After the expected time, bake the pumpkin bread for one hour at a temperature of 180 ° C.
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