I pumpkin sprouts I am an inexhaustible source of vitamin E and have vermifuge properties, laxative effects and protect the skinAnd. Let's find out better.
> Description of the pumpkin
> Composition of pumpkin sprouts
> Properties and benefits
> Organoleptic characteristics and uses of pumpkin sprouts
> Secrets of sprouting
With the name of pumpkin the fruits of some species of the genus Cucurbitaceae are called, especially Cucurbita pepo but also Cucurbita maxima, Cucurbita moschata and other related species. THE fruits vary in shape, size, organoleptic quality and use: they can be spherical, elongated or twisted; wrinkled or smooth; green, yellow, orange, red, ivory or various colors; sweet, tasteless, aromatic; suitable for classic recipes, ideal for pastry, useful for making musical instruments or perfect as decoration. It is a very ancient vegetable, so much so that it is thought that the ancient Mesoamerican peoples used it as early as 10.000 years ago.
Composition of pumpkin sprouts
Pumpkin sprouts are an inexhaustible source of vitamin E, di carotenes e pro-vitamin A; of proteins and enzymes; of the minerals zinc, selenium, copper, manganese, iron and phosphorus. To all this are added the tocopherols (especially alpha-tocopherol), various pectins, oils and oleic and linoleic acids, cucurbitine, discrete quantities of ascorbic acid.
Properties and benefits
Regular consumption of sprouts of pumpkin has numerous benefits on personal well-being, given by the properties recognized and listed below. Pumpkin sprouts are great vermifugi, have laxative effects, protect the skin and have a strong remineralizing and regenerative power.
Have an active influence on the nervous system, acting positively on the nerves and helping sleep and relaxation. The vast spectrum of nutrients ranging from proteins to oligo-food metals passing through vitamins, vitamin nutrients and acids makes them ideal for sportsmen and for those who have to face hard days full of commitments.
You can also learn more about the properties of pumpkin seeds
Organoleptic characteristics and uses of pumpkin sprouts
The taste of pumpkin sprouts is characteristic and unmistakable: it is particularly reminiscent of sunflower seeds and is commonly appreciated as one of the tastiest sprouts. It is a versatile type of sprout, which looks great in salads but can also be enjoyed on its own as a side dish or garnish. It is suitable as an ingredient in many recipes: soups and broths, cold pasta and rice, flans, fillings, creams and pates. Also perfect for centrifuged and extracts.
First of all we need to find the green pumpkin seeds, already without an integument, which can easily be found wrapped and ready for direct consumption. In this case, after having left them in the bathroom for a time that can vary from three to eight to twelve hours, the seeds will be able to germinate very quickly, within one or two days at most.
They are rather low shoots, about an inch in height, and they are easily produced with the pan method. As soon as they are ready, they can be detached from the seed and consumed. Their consumption must take place quickly, at the most within three days and must always be kept at refrigerator temperature.
The properties and benefits of pumpkin
Other articles on sprouts:
> Sprouts to feed on energy and vitality
> Small guide to the preparation of sprouts