There are varieties of pumpkin, the list can go quite long. Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers.
Read about nutrition facts about pumpkin from the internet and would like to share with you here:- (read from one of the website, and would like to share with you):-
The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.
Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.
Pumpkin Nutrition Facts
(1 cup cooked, boiled, drained, without salt)
Protein 2 grams
Carbohydrate 12 grams
Dietary Fiber 3 grams
Calcium 37 mg
Iron 1.4 mg
Magnesium 22 mg
Potassium 564 mg
Selenium .50 mg
Vitamin C 12 mg
Niacin 1 mg
Folate 21 mcg
Vitamin A 2650 IU
Vitamin E 3 mg
Since I learn to eat pumpkin a couple of years back, I have fall in love with pumpkin, the bright yellow color, the taste and the texture are just lovely. List of dishes prepared with pumpkin is very long. So far I have made Pumpkin congee or porridge, pumpkin soup, Golden Pumpkin , Pumpkin Chiffon Cake still having a list of recipe on pumpkin yet to post on the blog. So, stay tune, more of pumpkin is coming up!
I am now sharing recipe on Nutritious DIY Pumpkin Noodles 南瓜营养板面 with you here.
I am not quite satisfied with my noodles here, the texture of the noodles is not that springy that I expected, need to improve next time, or anyone of you have any tips to share with me? Secondly, I did not boil the noodles 过冷河 separately 1st, thus cause the soup a bit milky, this is result of my laziness. Moral of the story ~ Don't be too lazy! haha...
300gm plain four
150 gm pumpkin flesh (sliced, steamed till cooked, mashed while hot)
some water - to adjust
1 - 2 tbsp oil from fried onion
4-5 chinese mushrooms ( soaked and cut into strips)
some balck wood fungus (soaked and shredded finely)
150 gms minced pork ( season with fish sauce, sugar, cornflour and pepper)
1 bunch of sayor manis vegetable ( I prefer Choy sum)
1tbsp of 'kei chi'
1tsp sesame oil
1 - 2 litres water
some deep fried anchovies (ikan billis)
Place flour, mashed pumpkin, oil and egg in a mixing bowl and mix. Add in water a bit at a time knead into a pliable dough. rest for 1 hour before use the noodle machine to roll flat and cut into strands. set aside.
Boil the water with ikan bilis and mashed garlic for about an hour to get the soup base.
Add oil some mined garlic into wok and fried the wood fungus, mushrooms and minced pork, add 1 tbsp of oyster sauce, before dishing out add 1 tbsp of 'shao shing wine'. Set aside.
Blanch a handful of noodle at a time into a pot with boiling water. Dish out and put into serving bowl. Repeat the process for the rest of the noodles.
Dished out the ikan billis from the soup base, add in the kei chi and choy sum, scoop the soup to the serving bowl with pumpkin noodles.
Garnish with anchovies, minced pork, mushroom, black wood fungus.
To serve with chilli sambal or chili padi.