Pumpkin puree soup. Calorie content per 100 grams, benefits, harm, dietary supplements. Classic recipe, dietary

Chemical composition of pumpkin puree soup

Pumpkin puree soup, whose calorie content is in the range of 33-60 kcal per 100 g, is distinguished by a high content of nutrients.

The table shows the analysis of the chemical elements of a 100 g serving, with the following ingredients in the composition:

• 400 g pumpkin;
• 60 g onions;
• 80 g carrots;
• 25 g butter;
• 250 ml cow's milk;
• parsley, salt.

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Healthy pumpkin soup for weight loss must be prepared according to a special recipe, which does not include harmful and high-calorie foods, such as butter. Those who are losing weight will like this Lenten dish because it is rich in vitamins, easy to prepare and very tasty . If you replace dinner with soup, then losing weight will be easy, without the constant feeling of hunger. The advantage of the dish is its low calorie content, which is important for weight loss.

Benefits and harms

The beneficial properties of pumpkin soup are as follows:

• potassium, present in sufficiently large quantities, helps strengthen the cardiovascular system;
• vitamin A and carotene help strengthen the immune system, maintain vision, and help slow down the aging process;
• zinc, the content of which is especially high in pumpkin seeds (7.8 mg - 65% of the daily value) improves the condition of nails, skin, and hair; helps in the fight against acne, worms;
• vitamin E is important for both the female and male body; it has a positive effect on reproductive function;

• Vitamin K helps regulate blood clotting (keeps it normal);
• due to the high percentage of fiber (from 8.5% per 100 g), when including such a soup in the menu, metabolism improves;
• pumpkin soup has a positive effect on the functioning of the gastrointestinal tract and has a mild laxative effect; cleanses the body, removing waste, toxins and “bad” cholesterol;
• soup produces a diuretic effect, which helps cope with swelling;
• during pregnancy – prevents nausea, serves as a prevention of anemia, saturates the body with missing microelements; pumpkin is also allowed during breastfeeding;
• according to scientific research, this vegetable (especially seeds) helps prevent the formation of cancer cells in the body;
• pumpkin is allowed to be included in the diet of children from 6 months; the vegetable helps increase the child’s immunity and the body’s resistance to colds;
• for pancreatitis, such a soup reduces inflammation, is easily digestible, without creating a load on the pancreas;
• The property of pumpkin - to protect joints from the accumulation of uric acid in them - is important for people suffering from gout.

Possible harm from pumpkin soup can occur if consumption standards are not met or if the vegetable is of poor quality (rotten, spoiled, high in nitrates).

If abused, the following adverse consequences are possible:

• bloating;
• loose stool;
• development of carotene jaundice.

Pumpkin-ginger soup for weight loss

Both pumpkin and ginger are very tasty foods that allow us to avoid snacking between meals. Moreover, due to the amount of fiber contained in pumpkin, we avoid constipation.

Pumpkin is one of those foods that should not be missing from your diet. There are many types, but it doesn't matter which variety you choose: its soft orange flesh has many benefits

that will take care of your health and also help you lose weight. Pumpkin soup is a very suitable recipe for combating gastritis, heartburn or stomach ulcers.

The simple idea of ​​combining pumpkin and ginger will allow you to have a delicious and effective detox opportunity.

, improve intestinal transit and gradually reduce your weight.

Of course, pumpkin-ginger soup alone will not make us thin, but it will help improve metabolism

, which, combined with a proper diet and some exercise, will allow you to effectively lose weight and improve your health.

Benefits of pumpkin for weight loss

If we eat pumpkin in its natural form or along with foods that also help with weight loss, such as ginger, we can certainly increase its weight loss benefits

.

Let's now see how pumpkin can help us improve our figure:

• Pumpkin is a very low calorie vegetable.
  It is tasty and can be used to replace foods such as potatoes. Thus, we will reduce the calorie content of our diet.
• Do you know what is one of the best benefits of pumpkin? This is its high fiber content. Thanks to this, we will be able to avoid constipation, cleanse ourselves of fats and toxins through the intestines, and improve digestion
  .
• Another important fact is its diuretic properties. If your body usually suffers from classic fluid retention, if you notice that in the evening your belly increases in size, pumpkin will be your best solution.
• The best way to consume this vegetable for weight loss
  is in cream or soup. We should never eat it raw as it is not digestible. However, if we cook it with other foods such as ginger, it will be wonderful.

Ginger for weight loss

We often talk about the benefits of ginger root. It has long been considered not a food, but a medicine.

Ginger acts almost like a mild analgesic, some of its active ingredients are similar to ibuprofen,

given its properties to reduce inflammation and reduce pain. But it can also help you lose weight:

• Ginger reduces blood glucose levels.
• Reduces inflammation and fights fluid retention.
• Ginger increases levels of serotonin, a neurotransmitter that, among other functions, keeps us feeling full between meals and prevents us from snacking.
• It promotes good digestion
  by stimulating the production of gastric juice.
• Promotes proper absorption of nutrients.
• Ginger helps remove toxins from the body
  , as well as those toxins that the liver cannot cleanse.
• Ginger contains two chemical compounds such as gingerol and shogaol, which improve metabolism and promote fat burning.

Cooking method

Ingredients:

• 500 g pumpkin
• 1 liter of water
• 1 chopped onion
• 3 cloves garlic, chopped
• 1 tablespoon olive oil (16 g)
• ½ teaspoon fresh grated ginger (3 g)
• Some bread
• Pumpkin seeds
• Salt and pepper to taste

Preparation:

• Let's take 500 grams of pumpkin. Cut into 4 or 5 pieces, first fry with olive oil, onion and garlic.
• Now we will add a liter of water and simmer the soup until the pumpkin is soft. Once everything is ready, let it cool so that you can then place it in a blender and blend until smooth and creamy.
• Then add grated ginger. The soup takes on a much more pronounced taste.
• Next, cut a piece of bread into cubes and fry in olive oil with a little garlic, pepper and pumpkin seeds (without shells, of course). It’s good to simmer everything to acquire taste.
• Finally, we pour our golden pumpkin and ginger soup into a bowl and sprinkle those crispy garlic bread pieces along with the seeds.

The taste of pumpkin soup is extraordinary and you will definitely love it.

Contents of the BZHU

A 100 g serving of pumpkin puree soup prepared according to a standard recipe contains: 2.1 g of proteins, 2.7 g of fat, 5.6 g of carbohydrates.

According to research by experts in the field of healthy nutrition, the BJU ratio of 1:1:4 is considered ideal for an adult.

In 100 g of such puree soup this ratio is 1:1.3:2.7.

The contribution of BJU soup to calorie content is equal to the following indicators:

• The body gets 15% of calories from proteins;
• 44% from fat;
• 41% from carbohydrates.

At the same time, the normal indicators are within the following limits: the body should receive 10-12% of calories from proteins, 30% from fats, 58-60% from carbohydrates.

And a little about secrets.

The story of one of our readers, Inga Eremina:

I was especially depressed by my weight; at 41, I weighed as much as 3 sumo wrestlers combined, namely 92 kg. How to completely lose excess weight? How to cope with hormonal changes and obesity? But nothing disfigures or makes a person look younger than his figure.

But what can you do to lose weight? Laser liposuction surgery? I found out - no less than 5 thousand dollars. Hardware procedures - LPG massage, cavitation, RF lifting, myostimulation? A little more affordable - the course costs from 80 thousand rubles with a nutritionist consultant. You can, of course, try to run on a treadmill until you go crazy.

And when will you find time for all this? And it's still very expensive. Especially now. Therefore, I chose a different method for myself.

• Author: Maria Sukhorukikh
• Print

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Energy analysis

The table shows a list of the most commonly used products in the recipe, indicating calorie content per 100 g:

With pumpkin and red fish

1. Cooking time: 30 - 40 minutes.
2. Difficulty level: easy.
3. Number of servings: 4.
4. Time of use: lunch.
5. Method of preparation: boiling.

Main ingredients:

• pumpkin – 300 gr.;
• celery root – 300 gr.;
• onion – ¼ onion;
• leek – 100 gr.;
• salmon (or any other red fish) - 150 gr.;
• garlic – 1 clove;
• olive oil – 2 tbsp. l.

Additional Ingredients:

• thyme;
• greenery;
• Sesame oil.

Preparation

1. Cut all vegetables into small cubes.
2. Heat olive oil in a saucepan, you can add a small piece of butter, add thyme and garlic.
   If, when frying vegetables, you add a little butter to vegetable oil, the vegetables will not burn, but will acquire a pleasant golden hue, and the taste of the dish will be more delicate.
3. Fry until golden brown, add a little water and cook until done.
4. Grind with a blender if you want to achieve homogeneity, or crush with a masher if you like to have pieces of vegetables. Add salt.
5. Add the fish cut into pieces and cook for 5 minutes.

   
   Slice red fish

6. Add herbs and add a few drops of sesame oil.

Energy value per 100 g

The table shows an analysis of pumpkin-based puree soups with different ingredients:

History of the dish

The history of cooking pumpkin dishes goes back about 6 thousand years.
The origin of this melon culture is attributed to South America, because it was there that an ancient drinking bowl called calabaza, made from legenaria, a representative of the genus of pumpkin plants, was found. Then manuscripts were discovered testifying to the food pumpkin, which became the ancestor of modern varieties. From the same ancient sources it became known that pumpkin quickly spread throughout the world and soon took root well on almost all continents. However, previously pumpkin fruits were prepared only baked, and only after the invention of saucepans did the menu diversify with soups. The first recipe for pumpkin soup appeared in France (in which, in fact, the casserole was invented).

Pumpkin itself does not have a strong taste, but different peoples revealed it with the help of their traditional spices and auxiliary products, which ultimately led to the emergence of many different recipes, sometimes completely different from each other in the ingredients.

Thus, today Vietnamese restaurants prepare pumpkin soup with green curry paste and coconut milk, and Uzbek chefs will definitely feed the guest a dish called shirkavak (a type of pumpkin soup with milk and rice). The Japanese cannot imagine this first without seafood, and in France they cook pureed pumpkin soup with cream and grated cheese.

How is it useful for losing weight?

Pumpkin is not only allowed, but also recommended for inclusion in the diet menu. Due to the high content of dietary fiber, fiber, and low calorie content, puree soup will help remove waste, toxins, reduce appetite, and normalize metabolism.

At the beginning of the 20th century, scientists discovered the ability of pumpkin to speed up the process of utilization of fats supplied with a dish and activate the consumption of existing reserves. The special substance kartinin present in the pulp is responsible for this function.

When losing weight, it is recommended to follow the following requirements for preparing soup:

• the broth should not be fatty and rich; lean meat or vegetable broth is preferable;
• sugar, hot spices should be absent;
• celery, ginger, and fennel are often used as additional ingredients (in addition to standard onions, carrots, and zucchini);
• The dish should be supplemented with a small portion of cream, sour cream or butter for better absorption of vitamin A.

Is it possible to eat pumpkin on a diet?

Nutritionists advise eating pumpkin on a weight loss diet; even a special pumpkin diet has been developed, which includes porridge with vegetable pulp, juice and seeds. Pumpkin is able to burn fats due to carnitine and beta-carotene contained in its pulp . These substances deliver fatty acids to cells, where they are quickly broken down, releasing energy. Those who eat pumpkin soup achieve rapid weight loss, gain stamina and vigor.

The best variety of pumpkin for first courses

The most suitable varieties for heat treatment are:

• butternut (with nutty notes in taste);
• winter sweet;
• nutmeg (considered the most fragrant);
• large-fruited (flattened shape).

On sale you can also find hard-barked pumpkins that resemble an egg in shape and have a yellow-green skin color. This type of pumpkin is unsweetened. It is important that the fruit is without external damage to the skin and there are no signs of rotting on the stalk.

Types of pumpkin

Growing pumpkins is not at all a troublesome task, which is why modern gardeners love this crop and grow dozens of different varieties of pumpkins.

I would divide pumpkin into several types:

• hard-bark is a pumpkin that was grown by our ancestors; the fruit grows from 5 to 80 kg;
• nutmeg is a more whimsical type of pumpkin, grows most often in the southern territories, but is very aromatic in taste;
• large-fruited - this pumpkin differs from the hard-bark pumpkin in its impressive size;
• decorative - this pumpkin is grown for decoration and to create compositions.

Which pumpkin to choose for cream soup?

Pumpkin is chosen based on taste preferences. The larger the fruit, the less sugar it contains. The most commonly used for puree soup is butternut squash. It is distinguished by dense pulp, sweetish taste, and thin skin. The shelf life of the fruit is 9 months.

If storage rules are followed, pumpkin can be stored for up to 2 years. But over time, its beneficial properties decrease. Therefore, you should choose young fruits.

Benefits of pumpkin for the human body

The golden vegetable is incredibly beneficial for the human body; adults and children should consume it regularly. Pumpkin is useful in raw, stewed, boiled form; you can also eat its seeds. The orange color of the fruit is given by carotene, which helps protect the body from free radicals and stimulates the immune system. Iron is another component of pumpkin; this substance stimulates the formation of hemoglobin and is part of its composition, this property is especially important for small children and pregnant women. Increasing the human body's resistance to microbes, strengthening its strength, participating in many reactions taking place inside - these are not all the qualities of this mineral substance.

In addition to the substances listed above, pumpkin is rich in magnesium, which is involved in many reactions and is part of enzymes. For the complete formation of the protein component, optimal intake of magnesium into the body is also important. Its additional functions are: maintaining the functioning of the nervous system, preventing calcium deposition in inappropriate places, preventing the formation of stones in the gall and bladder.

Potassium, which is contained in the pulp of the fruit, promotes better conductivity of the heart muscle, strengthens the vascular wall and reduces edema. To remove toxins and improve liver function, you need to consume this vegetable regularly; for this you need to eat either raw pumpkin or pumpkin soup.

Pumpkin seeds have extraordinary benefits for the body, which few people remember. their main component is zinc salts, which is an excellent protective agent against viral infections. Zinc stimulates male strength, prevents the occurrence of many diseases in men, increases mental activity, and in adolescence copes well with the appearance of acne. Well, many people know that the seeds of the fruit are capable of expelling various helminths from the body, so they can be safely given to children in a dried form for the constant prevention of such diseases.

Delicious recipes for pumpkin puree soup for regular and diet menus

Including pumpkin in your diet will benefit your body.

Eating the fruit as part of puree soup is especially beneficial because:

• it is easily digestible, without requiring additional efforts from the digestive organs;
• saturates the body, relieves hunger for a long time;
• promotes activation of the fat burning process;
• has low calorie content.

To achieve the desired consistency, remove the vegetables from the broth and beat separately with a blender. After this, the required amount of broth, cream or milk is added to the finished puree.

Classic recipe

Classic pumpkin cream soup has a delicate taste. Almost any spices are suitable for soup; the main requirement is that they must be combined with each other.

For this recipe, it is recommended to use unsweetened pumpkin varieties.

The following set of products is required:

• 700 g pumpkin;
• 150 ml cream;
• 500 ml of water or broth (vegetable, meat);
• 1 onion;
• 1 small carrot;
• 1 potato (large);
• 1-2 cloves of garlic;
• 30 g butter;
• spices – paprika, black pepper;
• salt;
• parsley – 5-6 sprigs;
• pumpkin seeds.

Pumpkin puree soup, whose calorie content is 64 kcal/100 g, is prepared as follows:

1. Chop the onion into cubes, grate the carrots on a coarse grater and fry the vegetables with a little salt in butter.
2. The pumpkin and potatoes are washed, peeled (the pumpkin is also free of seeds) and cut into arbitrary small pieces.
3. Place vegetables in boiling water or broth and cook until tender (20-25 minutes).
4. At this time, you can dry the pumpkin seeds in a hot frying pan without oil.
5. Place the prepared pumpkin and carrots in a mixing container, add fried onions and carrots and puree until smooth.
6. Cream is added to the puree, the spices are salted and heated on the stove, without bringing to a boil (the cream may curdle). At the same stage, garlic passed through a press is added. If the soup is very thick, you can dilute it with a little broth or add more cream.
7. The finished dish is poured into portioned plates and decorated with parsley leaves and seeds.

Instead of garlic, you can add 1/2-1/3 of hot pepper to the dish. It is boiled together with vegetables.

You can slightly modify this version of the soup by adding tomatoes in their own juice (400-500 g) at the stage of cooking, and a stalk of celery (1-2 pcs.) during frying. This creamy soup goes well with lightly fried bacon and garlic croutons. For spices, hops suneli is suitable.

Diet soup

Pumpkin puree soup, which is quite low in calories, is recommended to be consumed while losing weight.

For this dietary soup recipe you will need:

• 400 g pumpkin;
• 1 small carrot;
• 150 g sweet pepper;
• 100 g apples;
• 1 onion;
• 1 clove of garlic;
• 1-2 tsp. olive oil;
• 100-150 ml water or vegetable broth;
• parsley, dill - 4-5 branches each;
• cream - to taste.

Cooking soup consists of the following steps:

1. First you need to peel the onions, carrots, and peppers. Onions and carrots are cut into small cubes, peppers into larger ones.
2. Lightly fry the onions and carrots in olive oil, then add chopped garlic and diced bell peppers, and simmer under a closed lid for 7-10 minutes. You should first remove the skin from the pepper using a paring knife or your fingers, first lowering the vegetable into a pan of boiling water for 1 minute. Peppers baked in the oven or microwave are also suitable for this recipe. In this form, the peel will easily separate from the pulp.
3. Pumpkin and apples must be washed, peeled from seeds and cut the apple into large pieces, the pumpkin into smaller cubes.
4. The prepared ingredients are placed in boiling water. After 10 minutes, you need to add carrots, peppers and onions and cook everything together for about another 10-15 minutes until the pumpkin softens.
5. The prepared vegetables are pureed, a little cream is added and the soup is heated again on the stove.

   
   The calorie content of pumpkin puree soup in its dietary version does not exceed 40 kcal per 100 g

6. When serving, the dish is decorated with chopped herbs.

Another recipe option involves using ingredients such as:

• 400 g pumpkin;
• 1 tomato;
• ½ or 1 whole stalk of celery;
• 1 onion;
• 1 clove of garlic;
• 1-2 tsp. olive oil;
• salt, basil, pumpkin seeds - to taste;
• water.

The dish is quite simple to prepare:

1. First, lightly fry the onion in olive oil in a saucepan.
2. Then add peeled and diced tomatoes and pumpkin, sliced ​​celery and chopped garlic to the saucepan. The vegetables are poured with water so that it almost completely covers them and simmered over low heat for about 20-25 minutes, making sure that the water does not completely boil away.
3. Then the vegetables are pureed, water is added if necessary, salted and garnished with basil when serving.

Vegetarian option

The presented version of the recipe for vegetarian pumpkin puree soup involves the use of corn as one of the main ingredients.

The full list of products is as follows:

• 500 g corn (frozen, canned or fresh on the cob);
• 500 g pumpkin;
• 1 leek stalk;
• 2 cloves of garlic;
• 2-3 tbsp. l. oils (corn, olive, vegetable);
• 2 tsp. sweet ground paprika;
• salt, pepper mixture - to taste;
• water;
• hard cheese or pumpkin seeds (optional).

Fresh corn on the cob should be boiled first until tender. Cooking time can take up to 2 hours depending on the variety.

Cooking steps:

1. First, prepare the vegetables: cut the peeled pumpkin into small cubes, leeks into rings, and just peel the garlic.
2. Place these ingredients on a baking sheet lined with parchment, pour over oil, sprinkle with salt and pepper.
3. Place the baking sheet in an oven preheated to 180⁰ and bake the vegetables until soft (30-40 minutes). It is advisable to cover the ingredients with foil on top.
4. Place the prepared vegetables along with corn into boiling water and cook after boiling for about 2 minutes.
5. Then the soup is pureed, salt and spices are added and brought to a boil again.
6. The finished dish is sprinkled with pumpkin seeds, dried in a hot frying pan or in the oven, or sprinkled with grated cheese.

If desired, you can prepare a similar version of the soup with cream.

Vitamin recipe

Pumpkin puree soup with ginger contains a large supply of valuable substances. This dish is especially useful during the cold season (ginger has a powerful antibacterial effect) and when losing weight, since ginger in the soup helps to further improve metabolism.

You will need the following ingredients:

• 500 g pumpkin;
• 35 g fresh ginger root:
• 100 g celery stalk;
• 1 onion;
• 1 small carrot;
• 2 cloves of garlic;
• 2 tbsp. l. olive oil;
• water.

Before cooking, vegetables should be washed, peeled and dried:

1. The ginger is grated, the garlic cloves are finely chopped, and the remaining vegetables are cut into cubes.
2. In a saucepan heated with oil, fry the garlic, ginger and onion for 2-3 minutes.
3. Next, transfer the remaining ingredients into a saucepan, sauté for another 5 minutes and then add water. The water should lightly cover the vegetables.
4. As soon as the pumpkin becomes soft, turn off the soup.
5. Beat the components separately from the broth with a blender until smooth, then add the required amount of water. Afterwards the soup is boiled for 1 minute.

When serving, the soup is salted and sprinkled with pumpkin seeds. If desired, you can add a few drops of lemon juice.

Pumpkin puree soup for a 1 year old child

Pumpkin, valuable for its content of vitamins and microelements, is recommended for inclusion in the diet of children from 7 months.

You can make a delicate cream soup for your child using pumpkin. You should prepare:

• 200 g pumpkin pulp;
• 50 ml water;
• 250 g apples;
• 25 g sugar.

The cooking process is as follows:

1. Apples need to be peeled and peeled and cut into slices.
2. The peeled pumpkin pulp is cut into cubes.
3. Pour the ingredients with water, bring to a boil and reduce the heat. Cook the pumpkin and apple until tender for 20-25 minutes under a closed lid.
4. Then the pumpkin and apple are pureed in a blender. Add sugar to the soup and heat the dish over the fire again with the required amount of liquid for about 2 minutes.
5. When serving, add a few drops of oil (vegetable, olive) to the soup.

Soup is prepared in the same way with the addition of potatoes, onions and carrots instead of apples.

You can prepare a similar soup using milk with the addition of zucchini. In this case, vegetables are boiled in water until tender, pureed, then milk is added and the soup is brought to a boil.

Pumpkin puree soup is popular all over the world: in Uzbekistan it is prepared with milk with the addition of rice, in Japan with seafood, in Australia with a wide variety of local spices. Pumpkin’s ability to combine with most ingredients used in soups allows you to prepare a healthy, low-calorie dish for every taste.

Vitamin

There are several options for pumpkin soups that can be classified as especially vitamin-rich; depending on the combination of ingredients, you can achieve different results.
If you want to stop the aging process, saturate your body with vitamin D and enrich it with iodine, then puree soup with pumpkin, celery and pine nuts is for you.

Cooking time: 30 - 40 minutes. Difficulty level: easy. Number of servings: 4. Time of consumption: lunch. Method of preparation: boiling.

Main ingredients:

• pumpkin – 500 gr.;
• petiole celery – 300 gr.;
• water – 0.5 l.;
• onion – 1 head;
• garlic – 1 clove;
• cheese – 100 gr.;
• pine nuts – 2 tbsp.

Additional Ingredients:

• toast;
• greenery.

Preparation

• Peel and cut the pumpkin and celery into small cubes.
• Fill with water and put on fire.
  Cook until done. Important! Celery should be placed in the pan 10-15 minutes later than pumpkin.
• Sauté finely chopped onion and garlic until golden brown.
• Combine pumpkin with fried vegetables and grind with a blender.
• Add finely grated cheese to the pan, wait until it melts and remove from heat. For this soup, the ideal option is Brie or Parmesan cheese, but if you only have processed cheese at home, you can add that too, it will just taste creamier .
• Fry pine nuts in vegetable oil, finely chop the greens.

• Sprinkle the soup with croutons, pine nuts and herbs.

If you want your cholesterol levels to be in order, your blood vessels to be strong and elastic, and your brain to work properly, then you need to eat red fish, which contains unique Omega-3 fatty acids.

You will learn how to prepare vitamin puree soup from the video:

Benefits of pumpkin for the human body

The golden vegetable is incredibly beneficial for the human body; adults and children should consume it regularly. Pumpkin is useful in raw, stewed, boiled form; you can also eat its seeds. The orange color of the fruit is given by carotene, which helps protect the body from free radicals and stimulates the immune system. Iron is another component of pumpkin; this substance stimulates the formation of hemoglobin and is part of its composition, this property is especially important for small children and pregnant women. Increasing the human body's resistance to microbes, strengthening its strength, participating in many reactions taking place inside - these are not all the qualities of this mineral substance.

In addition to the substances listed above, pumpkin is rich in magnesium, which is involved in many reactions and is part of enzymes. For the complete formation of the protein component, optimal intake of magnesium into the body is also important. Its additional functions are: maintaining the functioning of the nervous system, preventing calcium deposition in inappropriate places, preventing the formation of stones in the gall and bladder.

Potassium, which is contained in the pulp of the fruit, promotes better conductivity of the heart muscle, strengthens the vascular wall and reduces edema. To remove toxins and improve liver function, you need to consume this vegetable regularly; for this you need to eat either raw pumpkin or pumpkin soup.

Pumpkin seeds have extraordinary benefits for the body, which few people remember. their main component is zinc salts, which is an excellent protective agent against viral infections. Zinc stimulates male strength, prevents the occurrence of many diseases in men, increases mental activity, and in adolescence copes well with the appearance of acne. Well, many people know that the seeds of the fruit are capable of expelling various helminths from the body, so they can be safely given to children in a dried form for the constant prevention of such diseases.