Roasted pumpkin (whole pumpkin)
Materials?
Pumpkin 1 ~ 2
How to bake a pumpkin (whole pumpkin)?
Wash the pumpkin and dry it. Preheat the oven to 200 degrees.
Bake in the oven at 200 degrees for 30 minutes. Eat!
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skill
1. The pumpkin seller said it would take more than ten minutes to bake, but I didn't bake for more than ten minutes. Baked for about 30 minutes.
2, baking time according to the size of the pumpkin, I have a pumpkin about 400 grams+. Just bake it soft.
It tastes a little dry and tastes like chestnuts.
4. The second time I bake it with tin foil, it will take about an hour. Depending on the size of the pumpkin, it will be softer. The moisture of tin foil is not easy to lose.
Pumpkin is rich in nutrition, and its fruit contains sugars (including starch, glucose, pectin, fructose, pentosan, mannitol, other dietary fibers, etc.). ), vitamins, protein, various amino acids and fats. Among the three thermogenic nutrients, pumpkin is a good low-fat food, which is mainly carbohydrate and low in fat. Pumpkin is rich in inorganic salts and trace elements, which plays an extremely important role in maintaining human health. Pumpkin is also rich in potassium, calcium and magnesium, but low in sodium, and rich in trace elements such as selenium, iron and zinc. Pumpkin, as a food with high calcium, high zinc, high iron and low sodium, is especially suitable for middle-aged and elderly people and patients with hypertension, which is beneficial to the prevention of osteoporosis and hypertension. The amino acid analysis of pumpkin powder by Huo et al. showed that pumpkin contains 17 amino acids needed by human body, among which lysine, leucine, isoleucine, phenylalanine, threonine and other essential amino acids are high. Its carotene content is 8 ~ 20 times that of watermelon, which is a high-quality source of vitamin A. In addition, pumpkin also contains functional components such as trigonelline, cucurbitacine, soluble fiber and mannitol. The heat produced by pumpkin is equivalent to that of wheat and corn, the content of protein is equivalent to that of kidney bean and watercress, the content of vitamin A is equivalent to that of tomato, and the content of vitamin C is higher than that of cucumber.