Squash/Pumpkin(南瓜)

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Nutrient content of 100 g

A delicious season in Japan

made in Japan

  • May
  • June
  • July
  • August 
  • September

Overseas production

  • November
  • December
  • January
  • February
  • March

 

Explanation of vegetables

  • Carotene and vitamins are abundantly included
  • Vegetables are more nutritious than fresh ones, but pumpkins are the opposite
  • Those not ripe are less sweet
  • Estimate of cotton stems ripened like cork
  • It has been passed down from long ago that “If you eat at the winter solstice you will not get sick”

 

Good for the body to eat together

  • Stamina reinforcement =  yuba, eel
  • Cancer prevention = sardine, pork, butter
  • Anemia prevention = oysters, scallops, beef
  • Arteriosclerosis prevention = red bean, eggplant, grape

 

 

Preservation method

  • Wrap in newspaper and save in vegetable room
  • Can be frozen lightly after boiling
  • “Pumpkin cut” removed species, wrapped in lap and preserved in refrigerator

Recipe

  • Potage
  • tempura
  • croquette
  • salad

Nutrient content

Nutrient content of 100 g

Japanese squash(raw)

Energy49kcal
Protein1.6g
Lipid0.1g
Carbohydrate10.9g
Vitamin A730㎍
Vitamin D
Vitamin E1.8mg
Vitamin K26㎍
Vitamin B10.07mg
Vitamin B20.06mg
Vitamin B60.12mg
Vitamin B12
Vitamin C16mg
Niacin0.9mg
Folic acid80㎍
Pantothenic acid0.50mg
Biotin1.7㎍
Sodium1mg
Potassium400mg
Calcium20mg
Magnesium15mg
Rin42mg
iron0.5mg
Zinc0.3mg
Copper0.08mg
Manganese0.10mg
Lodine
Selenium
Chromium
Molybdenum2㎍
Dietary fiber2.8g

*Vitamin A indicates the amount of β-carotene
*Vitamin E displays tocopherol α