Don’t underestimate pumpkin: 1 cup provides up to 200% of your daily vitamin A needs
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Pumpkin is high in nutritional value yet contains very few calories. On average, 1 kg of pumpkin contains only about 40 calories, making it an essential food in diets for people wanting to lose weight.
Young pumpkin, in particular, is highly nutritious and beneficial to health. Specifically, 100g of young pumpkin contains 26kcal, 0.1g Lipid, 1mg Sodium, 340mg Potassium, 7g Carbohydrate, 0.5g Fiber, 2.8g Sugar, 1g Protein, 8.513mg Vitamin A, 9mg Vitamin C, 21mg Calcium, 0.8mg Iron, 0.1mg Vitamin B6, 12mg Magnesium,...
This vegetable is not only delicious, but it also offers numerous health-boosting benefits. According to experts, pumpkin is an excellent source of vitamin A, which plays a crucial role in eye health. In addition, pumpkin helps maintain a youthful appearance and supports weight loss.
WebMD's dietitian review indicates that one cup of pumpkin can provide 200% of the recommended daily intake of vitamin A. Furthermore, pumpkin also contains zinc, a mineral that helps maintain retinal health, according to Tuoi Tre.
Not only mature pumpkins, but young pumpkins prepared as vegetables are also very delicious. This vegetable contains pectin. Pectin is a natural "intestinal lubricant" that can regulate the rate of food absorption, thereby slowing down sugar absorption, especially beneficial for the elderly and those with weak stomachs.
Young pumpkin is a round, relatively small gourd, about the size of a fist. Its rind is dark green and tender, making it edible with the skin on. The flesh inside is pale yellow, mildly sweet, and lightly rich. Young pumpkin can be prepared into a variety of appealing dishes such as soups, boiled or stir-fried dishes, baked goods, and sweet soups. This pumpkin variety is especially popular for cooking meals for young children due to its high nutritional value.
Moreover, the nutritional value of young pumpkin is no less than that of mature pumpkin. Its vitamin C and glucose contents are particularly abundant, helping protect cells from free radical damage and slow down aging.
Furthermore, the vitamin D present in this vegetable can help the human body better absorb calcium and phosphorus, promoting strong bones.
Tender young pumpkin is best stir-fried. Here is how to stir-fry tender, sweet, and fragrant pumpkin with lean meat for a delicious dish that goes wonderfully with rice.
Suggested dish: Stir-fried young pumpkin with pork
Young pumpkin is a nutrient-rich vegetable that benefits your health. Sweet, tender, and easy to eat, it is delicious whether prepared in savory or sweet dishes.
Ingredients: Young pumpkin, lean meat.
Seasonings: Ginger, garlic, pickled chili, red cabbage, salt, pepper, chicken bouillon powder, sugar, tempeh.
Instructions:
- Prepare a piece of fresh lean pork; slice it first, then cut into thin, elongated strips.
- Prepare 4 baby pumpkins, remove the pulp and seeds, wash thoroughly, slice, and cut into pinky finger-sized strips. If cut too small, they may easily turn mushy during cooking.
- Prepare a bowl of scallion and ginger-infused water in advance by chopping scallions and slicing ginger, placing them in a bowl, and adding half a small bowl of water. Then firmly squeeze and crush them by hand to extract the juice and create an aromatic soaking liquid.
- Marinate the meat: Add salt and pepper, a small amount of scallions and ginger juice, then mix well to keep the meat tender and aromatic when cooked.
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A handy kitchen tip: after mixing thoroughly, the meat will completely absorb the scallions and ginger water. Then add a tablespoon of potato starch and mix well; finally, add 1 tablespoon of cooking oil to lock in moisture.
- Thinly slice garlic, slice ginger, cut pickled chili into pieces, julienne red chili, and cut scallions into short sections.
- Pour oil into the pan, adding enough so the meat doesn't stick; add the minced meat when the oil is moderately hot (around 50%) and stir well.
- When the meat is 60% cooked, add ginger, garlic, and pickled chili, then add 1 tablespoon of tempeh bean paste to stir-fry until the red oil comes out, then dish out.
- Note: leave a little oil in the pan, then add the pumpkin and red chilies, stirring quickly over high heat. When cooked to about 70%, add the previously stir-fried meat. Season with salt, chicken bouillon powder, and sugar, and toss evenly. Finally, add the scallions, stir twice more, and remove from heat to enjoy.