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Pumpkin is of high nutritional value. Not only does it offer versatility and convenience, but it can be considered a "health food".

Pumpkin is a high source of Vitamin A in the form of beta carotene. Research has shown that beta carotene rich foods help lower the incidence of some cancers. Vitamin A also plays a role in good vision, healthy skin, a strong immune system, and bone and teeth development.

Pumpkin is also a good source of Vitamin C which helps to fight infection. Vitamin C is a water soluble nutrient which needs to be replenished in the body, daily. Pumpkin is high in dietary fiber, which is often lacking in American diets. Fiber is important for proper digestion and elimination. Pumpkin contains about 40 calories per 1 cup serving.

Canned pumpkin is on the grocery shelf, year round. When selecting fresh pumpkin, look for one that is firm and heavy for its size with a bright color. Rinds should be free of cracks, bruises, and decay.

Store pumpkin in a cool (50-60 degrees ) dry area. Pumpkin will keep for several months if mature and stem is attached. One pound pumpkin (flesh) or other winter squash is equal to approximately one cup cooked pumpkin.

Adapted from various sources including Libby news releases and The Ohio State University's Ohio Squash and Pumpkin fact sheet.

• Pumpkin seeds can be roasted as a snack.
• Pumpkins contain potassium and Vitamin A.
• Pumpkins are used as feed for animals.
• Pumpkin flowers are edible.
• Pumpkins are used to make soups, pies and breads.
• Pumpkins are members of the vine crops family called cucurbits.
• Pumpkins originated in Central America.
• In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
• Pumpkins were once recommended for removing freckles and curing snake bites.
• Pumpkins range in size from less than a pound to over 1,000 pounds.
• The name pumpkin orginated from "pepon" the Greek word for "large melon".
• The Connecticut field variety is the traditional American pumpkin.
• Pumpkins are 90 percent water.
• Eighty percent of the pumpkin supply in the United States is available in October.
• In colonial times, Native Americans roasted long strips of pumpkin in an open fire.
• Colonists sliced off pumpkin tips; removed seeds and filled the insides with milk, spices and honey. This was baked in hot ashes and is the origin of pumpkin pie.
• Native Americans flattened strips of pumpkins, dried them and made mats.
• Native Americans called pumpkins "isqoutm squash".
• Native Americans used pumpkin seeds for food and medicine.

See also:
Baking with Fresh Pumpkin

Pumpkin Muffins
Golden Pumpkin Bread
Pumpkin Ring
Pumpkin Spice Dessert Bars
Pumpkin Chiffon Torte
Pumpkin Granola Gorp
Pumpkin Cream Cheese Spread
Pumpkin Apple Bread

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