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Pumpkin is a vegetable belonging to the Cucurbitaceae family. From its seeds can be obtained a beneficial oil that can be used in the kitchen as a raw condiment or on the skin due to its emollient and soothing properties. Like other fruits or vegetables with a yellow-orange pulp, pumpkin is rich in antioxidant substances and beta-carotene, a component that can be used by the body for the formation of vitamin A. This helps our body in cell regeneration processes and in delaying aging caused by the passage of time and the wearing out of skin and body tissues. Pumpkin pulp contains vitamins and in particular: pro-vitamin A, vitamin E and vitamin C. There is also no lack of mineral salts and beneficial enzymes. The seeds of the pumpkin can also be consumed, after having carefully rinsed, dried and toasted them, due to their precious content of lecithin, thyroxine, phosphorus, vitamin A and vitamins of group B. Many do not know that pumpkin can be eaten raw, so that its vitamin content is kept intact. It can otherwise be steamed, baked, stewed or boiled. It is excellent for the preparation of soups and its pulp can be boiled and blended to prepare a sauce for pizza or pasta, instead of tomato sauce. Pumpkin is also excellent in combination with risotto and its cooked and pureed pulp can be included among the ingredients for the preparation of an excellent homemade bread, which will acquire the characteristic yellow-orange color, as well as an excellent flavor.
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