Don't underestimate pumpkin: 1 cup provides up to 200% of daily vitamin A
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Pumpkin (squash) has a high nutritional content but contains very few calories. On average, 1 kg of pumpkin contains only about 40 calories, which is why pumpkin is an indispensable food in the diet of people looking to lose weight.
Young pumpkin, in particular, has high nutritional value and is good for health. Specifically, 100g of young pumpkin contains 26 kcal, 0.1g lipids, 1mg sodium, 340mg potassium, 7g carbohydrates, 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 not only tastes delicious, but also offers many health benefits. According to experts, pumpkin is a rich source of vitamin A, which plays an important role in eye health. In addition, pumpkin helps promote a youthful appearance and aids in weight loss.
A nutritionist review on WebMD indicates that one cup of pumpkin can provide 200% of the recommended daily intake of vitamin A. In addition, pumpkin contains zinc, a mineral that helps maintain a healthy retina, according to Tuổi Trẻ.
Not only mature pumpkins, but young pumpkins prepared as a vegetable dish 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 for the elderly and people with a weak stomach.
Young pumpkin is a round squash of relatively small size, about the size of a fist. It has a dark green, tender skin that can be eaten entirely. The flesh inside is pale yellow, subtly sweet, and mildly rich. Young pumpkin can be made into many appealing dishes such as soups, boiled or stir-fried dishes, cakes, sweet soups, etc. This squash is highly favored for preparing food for young children thanks to its high nutritional value.
Furthermore, the nutritional value of young pumpkin is in no way inferior to mature pumpkin. Its vitamin C and glucose contents are particularly abundant, helping protect cells from free radical damage and slow down aging.
Moreover, the vitamin D found in this vegetable helps the human body better absorb calcium and phosphorus, keeping bones strong.
Fresh, tender young pumpkin is best when stir-fried. Here is how to stir-fry soft, fragrant, and sweet pumpkin with lean meat, giving you a delicious dish that goes great with rice.
Suggested dish: Stir-fried young pumpkin with meat
Young pumpkin is a nutrient-rich vegetable that is great for health. The pumpkin is sweet, tender, easy to eat, and 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 beans.
Cách làm:
- Prepare a piece of fresh lean pork; first slice it, then cut it into thin, long strips.
- Prepare 4 young pumpkins, remove the pulp, wash thoroughly, slice, and cut into long strips about the size of a little finger. If cut too small, they tend to get mushy during cooking.
- Prepare in advance a bowl of scallion and ginger-infused water by chopping scallions and slicing ginger, placing them into a bowl, and adding half a small bowl of water. Then rub and squeeze firmly by hand so the ginger and scallions release their juices, giving the water a fragrant aroma.
- Marinate the meat: Add salt and pepper, along with a small amount of the scallion and ginger water, then mix well so the meat becomes tender and flavorful when cooked.
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A handy kitchen tip: after mixing thoroughly, the meat will completely absorb the scallion and ginger water. Then add a tablespoon of potato starch and mix well, finally adding 1 tablespoon of cooking oil to lock in moisture.
- Thinly slice the garlic, slice the ginger, cut the pickled chilies into sections, julienne the red chili, and cut the scallions into short segments.
- Pour oil into the pan, adding enough oil so the meat strips do not stick to the pan; add the meat strips when the oil is about 50% hot and stir well.
- When the meat is 60% cooked, add the ginger, garlic, and pickled chilies, then add 1 tablespoon of tempeh paste to fry until the red oil is released, then dish out.
- Note that you should leave a little oil in the pan, then add the pumpkin and red chili to stir-fry over high heat, tossing quickly. When 70% cooked, pour in the previously stir-fried meat. Season with salt, chicken bouillon powder, and sugar, and stir well. Finally, add the scallions, stir twice more, then remove from heat and enjoy.