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 The Pumpkin Seed is rich in protein (ca. 35 percent), potassium, magnesium, calcium, zinc, selenium, and the vitamins A, B, D and E. The fat found in pumpkin seeds is one of the healthiest vegetable fats with ca. 80 percent unsaturated fatty acids and high levels of phytosterols which helps reduce cholesterol and can have a positive effect on bladder and prostate functions. Initially used to feed the poor and farm animals, workers in the fields of Austria discovered the wonderful taste of styrian pumpkin seeds. These types of pumpkin seeds are unusual in that they grow without a shell, producing a much larger, more nutritious seed. The Pumpkin Pumpkin themselves are fruits. A pumpkin is a type of squash and is a member of the gourd family (Cucurbitacae), which also includes squash, cucumbers, gherkins, and melons. Pumpkins have been grown in North America for five thousand years. They are indigenous to the western hemisphere. Christopher Columbus first came across pumpkins in December 1492 in the Caribbean while discovering the New World. Leonard Fuchs described the Pumpkin in his New Herb Book in 1543 as Ocean-cucumber (Cucurbita pepo). Not long after in 1584, French explorer Jacques reported finding "gros melons." The name was translated into English as "pompions," which has since evolved into the modern "pumpkin." Pumpkins are low in calories, fat, and sodium and high in fibre. They are good sources of Vitamin A, Vitamin B, potassium, protein, and iron. Pumpkin seeds are planted between the last week of May and the middle of June. They take between 90 and 120 days to grow and are picked in October when they are bright orange in colour. Go Back >> |
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