BUTTERNUT PUMPKIN
January 10th, 2012 → 1:30 am @ Shanti
“Vitamins and minerals in fresh food”
BUTTERNUT PUMPKIN
Butternut pumpkins are one of the pumpkin family, but I am making an exception here and name it by itself, as it is such a wonderful vegetable, so I do not include it in the pumpkin group.
The versatility of the Butternut is so wonderful. We can steam it, bake it, make soup with it and stuff it. The beauty is that the Butternut has a skin that is very edible and should only be washed. The value of eating the skin is imperative if we want all the minerals the vegetable it can provide.
The seeds are edible and can be roasted in a low temperature oven and crushed in a blender, if you cannot chew them. As a ground up meal, they can be sprinkled over breakfast, salads, soups, stews, anything and they are valuable.
Vitamins: A, over the top, C, E, B9, B3, B6, B1, B5.
Minerals: Iron, Copper, Magnesium, Phosphorous.
Generally the minerals are just a little higher in the regular pumpkins, but not the vitamins.
More about pumpkins later. .
