Q: I heard that pumpkin is extremely nutritious. But is it recommended during pregnancy?
A: This tasty Halloween and Thanksgiving staple is widely used in cooking since most of its parts including the fleshy shell, seeds, and flowers are edible. Pumpkins are highly nutritious. Their very high Vitamin A content in particular makes them very important during the pregnancy phase.
They can be served boiled, baked, steamed or roasted or used in soups and purees. You can roast the seeds and eat them as a snack. Small and green pumpkins may be relished in the same way as zucchini. You can also mash them and consume them. In addition, pumpkins are filled with carotene, a percursor to Vitamin A. You cannot get too much Vitamine A by eating carotene because the body regulates conversion from carotene to Vitamin A.
Pumpkin seeds are especially beneficial for expecting mothers.
During pregnancy, pumpkins can relieve abdominal cramps if you cook them, steam them and add to stir/fry or eat them as a soup or pie. Pumpkins can also eliminate dysentery, eczema and edema. They reduce blood sugar levels when consumed without sugar. They help to deworm your intestines and clear up the spleen, improve conditions of malnutrition, and relieve bronchial infections.
Pumpkin seeds are especially beneficial for expecting mothers. They contain high amounts of protein, zinc and other vitamins. They are thought to reduce cholesterol to safe levels. One gram of pumpkin seed protein contains an amount of Tryptophan equivalent to a glass of milk. These seeds supply lots of magnesium, manganese, phosphorous and phytosterols that improve the function of the liver and your body's immunity. Pumpkin seed oil contains fatty acids that make the blood vessels, tissues and the nerves healthy. Pumpkin is also rich in fiber that is much needed by expectant women to relieve conditions of constipation common during pregnancy.