Is it possible to eat pumpkin for gastritis: we study contraindications and cook according to the most delicious dietary recipes

Gastritis is an inflammation of the gastric mucosa of an acute or chronic course that occurs when exposed to various damaging factors: infections, food inaccuracies, chemical poisoning, chronic stress, and other diseases of the digestive system. Treatment is conservative, using antibiotics, gastroprotectors, sorbents, correctors of gastric secretory function, supplemented by nutritional correction. Allowed low-fat meats, fish, moderate amounts of proteins, fats and carbohydrates, coarse fruits and berries, porridge on water, mashed boiled vegetables.

However, not all fruits and vegetables are equally beneficial for gastritis. Is pumpkin on the list of allowed foods? How it can affect the course of the disease, in what form it is useful, and when it can harm the body - we will consider these and other questions in the article below.

Is pumpkin allowed for gastritis with high or low acidity

Traditional medicine has long used pumpkin for atherosclerosis, liver and kidney diseases, for the treatment of impotence, depression, anemia... With its help, they cleanse the body of toxins and toxins, improve metabolic processes, normalize weight, saturate the body with useful micro- and macroelements. Such as iron, phosphorus, calcium, potassium, vitamins A, B, C, E, K, PP.

Nutritionists recommend including pumpkin in the diet of patients with gastritis... However, there are some limitations. With a decrease in the production of hydrochloric acid by the glands of the stomach (gastritis with low acidity), it is forbidden to consume the vegetable in its raw form. It is pre-boiled, baked, stewed, steamed. Heat-treated pumpkin is easier to digest and break down, does not cause recurrence of the disease, increased pain.

Pumpkin will be of great benefit for gastritis with high acidity... In such cases, pumpkin can be eaten in any form, including raw, but still better after heat treatment. It helps to get rid of pain in the epigastric region, belching, and normalize stools.

Pumpkin Pulp Dishes

Pumpkin pulp - a storehouse of vitamins and minerals... In addition, it is rich in carbohydrates and proteins necessary to maintain normal functioning of the body, and does not contain fats at all.

The vegetable is saturated with fiber, which removes excess fluid from the body, cleanses the hepatic system, and the gastrointestinal tract.

When used correctly, the pulp will be beneficial for gastritis... However, in order to minimize the risk of developing side effects from the digestive system, it is recommended to consume thermally processed fruits.

For reference. The calorie content of a raw vegetable is 22 kcal per 100 g, and 25 kcal after heat treatment, while 100 g of pumpkin seeds contain 550 kcal.

Can you drink pumpkin juice?

Pumpkin juice is obtained from the pulp of the fruit. is hesaturated with the same vitamins, omega-3, proteins, carbohydrates, useful microelements... In addition, the juice contains pectin substances that improve intestinal peristalsis, activate metabolic processes, remove toxins and toxins, protect the gastric mucosa from irritating substances, making it difficult to absorb them.

Pumpkin juice, like pulp, is recommended for gastritis with high acidity... The maximum allowable rate of pumpkin juice for an adult should not exceed 200 ml per day. Juice from beets, spinach, bell peppers, onions, cabbage, pears, apples, and oranges will help to increase the production of hydrochloric acid by the stomach glands.

Can pumpkin seeds be eaten?

The chemical composition of the seeds is similar to the pulp of a pumpkin... A distinctive feature is the presence of salicylic acid, which is contraindicated in gastritis with high acidity. Therefore, using pumpkin seeds for gastritis is allowed with a decrease in the secretory and motor function of the stomach.

Read also:

Pumpkin honey: medicinal properties and contraindications

How to make pumpkin juice without a juicer

Pumpkin seed flour and how to use it for health

Useful properties of a vegetable

Due to the diverse chemical composition pumpkin has a positive effect on the body:

• improves digestion;
• activates metabolic processes;
• normalizes carbohydrate and lipid metabolism;
• removes toxins and toxins;
• removes excess fluid from the body;
• accelerates the breakdown of fats;
• acts as a laxative;
• increases endurance and working capacity;
• reduces the irritating effect of physical and chemical factors, slows down their absorption from the digestive tract;
• increases the elasticity of the walls of blood vessels, prevents the development of atherosclerosis;
• pumpkin seed oil is used to treat parasitic diseases;
• stabilizes liver function.

Pumpkin provides fast satiety through fiber, which allows you to reduce the amount of servings, respectively, helps to normalize weight.

In what form to use?

Pumpkin pulp, seeds, pumpkin oil and juice are suitable for preparing dishes for patients with gastritis.... The pulp is baked, boiled, stewed, steamed, consumed as an independent dish or combined with other products.

Frying a vegetable in oil is not recommended, since harmful carcinogens are released during the frying process, the calorie content of the dish doubles.

Cooking amazing pumpkin dishes for gastritis

There are a huge number of pumpkin recipes, which allows you to diversify your diet for gastritis... In addition to the standard pumpkin porridge or soup, you can make a delicious cocktail, mousse, desserts, jelly, casserole from it. In addition, an unusual stew is obtained from pumpkin, it is added to salad, baked goods.

Below we will share delicious and easy-to-prepare pumpkin dishes.

Steamed

To make the pumpkin delicious, it is important to choose the right vegetable. It is better to buy medium-sized fruits, weighing from 3 to 5 kggrown without added nitrates. They last longer, have a juicier and sweeter pulp.

Cut a clean pumpkin lengthwise into two halves, remove the seeds, rinse well under running water, remove the peel... Cut the peeled vegetable randomly into cubes or cubes, put it in a steamer or multicooker steam bowl, turning on the "steam" mode. In a double boiler, small pieces of pumpkin are cooked on average for 30 minutes, in a slow cooker - 30-35 minutes. The finished dish is optionally seasoned with honey.

Pumpkin soup

Pumpkin prepare light dietary soups, cream soup in broth or dairy... Below we will consider the most simple, but no less delicious recipe for pumpkin soup.

Ingredients:

• pumpkin pulp 250-300 g;
• potatoes 300 g;
• onion 1 pc. (medium size);
• medium carrots 1 pc .;
• vegetable oil 1 tbsp;
• a pinch of salt, but it is better to do without it.

Peel potatoes and pumpkin, remove seeds from pumpkin, cut into small cubes... Peel the onion, cut into cubes, grate the carrots on a coarse grater. Boil low-fat broth or boil water in advance.

Add onions and carrots to boiling water, cook for 5-7 minutes. Then add potatoes, after 5-10 minutes put pumpkin in a saucepan. Cook the soup over medium heat until tender. Serve warm. Add greens in portions, 1 tbsp. l. low-fat sour cream.

Council. If the soup is intended for patients with gastritis with high acidity, it is better not to use onions. The cleaned whole head is boiled to add aroma and taste, and then removed.

Cereal porridge with pumpkin

Pumpkin goes well with corn, rice or millet porridge... The recipe below uses millet groats. However, due to its high fiber content, millet increases the acidity level, therefore, such porridge is allowed for gastritis with low or normal acidity. In other cases, it is advisable to use rice, oatmeal, buckwheat.

It is better to eat porridge in the morning for breakfast to enrich the body with energy for the whole day.... The dish is prepared in water, but it is allowed to use low-fat milk, in such cases the portion is halved to reduce the calorie content.

Ingredients:

• fresh pumpkin 300-400 g;
• wheat groats 100 g.

Put peeled and chopped pumpkin in a pot of water... After boiling, cook over low heat, covered for 20-25 minutes, until the pumpkin is tender. Add washed cereals, cook until tender. For lovers of a uniform consistency, before laying cereals, knead the pumpkin with a fork. Porridge will be tastier if you pour 1 tsp on top of it. honey.

Pumpkin soup with celery

Such a soup ideal not only for lunch, but also a healthy dinner... However, you can use it no more often than once a day.

For cooking the following ingredients are required (for three servings):

• pumpkin 0.5 kg;
• olive oil 3-4 tsp;
• medium onion 1 pc .;
• 2 carrots, if large, one is enough;
• celery root 100 g;
• greenery.

Puree soup is cooked in water or low-fat broth... Liquid meat broth contains a certain amount of protein, while it is easily absorbed even by a weakened body.

Peel onions, carrots and pumpkin, rinse, cut into small cubes, carrots can be grated... Pour vegetables into boiling water (broth) and cook, covered, until tender, on average 30-40 minutes. Cooking time depends on the type of pumpkin and the size of the portions. Willingness to check with a fork, vegetables should be soft.

While the vegetables are boiling, fry the peeled and chopped celery root in olive oil until golden brown. Add celery to the ready-made soup, beat with a blender until mushy. Serve with herbs, bran or toasted bread.

Reference. It is difficult to overestimate the benefits of celery for gastritis: it strengthens the immune system, prevents the penetration of infection, inhibits inflammation of the gastric mucosa, reduces the severity of pain, and prevents putrefactive processes in the intestines.

Steamed pumpkin pudding

To make pudding you will need:

• pumpkin 400 g;
• honey 70-100 g;
• low-fat cottage cheese 1 tbsp. l .;
• sour cream 15-20% fat 1 tbsp. l .;
• semolina 3 tbsp. l .;
• eggs 2 pcs.;
• raisins 50-100 g.

Recipe:

1. Peel the pumpkin from seeds, remove the peel, cut into small cubes. Pass the raw vegetable through a meat grinder twice or bring in a microwave oven until soft, beat with a blender in mashed potatoes.
2. Combine semolina with pumpkin mass, leave for 15-30 minutes so that the semolina swells.
3. Separate the whites from the yolks, beat until firm.
4. Rinse the raisins, cover with hot water, leave covered for 5-10 minutes. Drain the water, dry the berries on a paper towel.
5. Add raisins, honey, proteins to the mass with pumpkin puree and semolina. Stir gently with a spatula from bottom to top so that the mass does not settle. Divide into molds or fill one large container.
6. Pour water over a thicket of the cartoon cooker, place a container for steaming on top, then a form filled with pudding.Set the "steam" mode for 30 minutes. Cooking times may vary depending on the functionality of the multicooker.
7. Judge the finished pudding in the form, then put on a dish, cut into portions. Serve with sour cream mixed with cottage cheese.

In the absence of a multicooker, pudding is prepared as follows... Put the mixture in a dry form, not reaching the sides. Next, set a stand on the bottom of the pan, on top - a form with pudding, pour hot water so that it does not reach the bottom of the form. After the water boils, cook covered over low heat for 15-20 minutes.

Pumpkin salad

For the preparation of salad, raw pumpkin pulp is used, therefore such a dish is allowed only for gastritis with high acidity... Cut the peeled pumpkin pulp into thin cubes or grate.

Add additional ingredients to your taste: fresh cucumber, zucchini, carrots, herbs, apple. Season the resulting mixture with a choice of non-fat cream, olive oil, lemon juice, yogurt.

The salad is consumed without restriction during the day.... It is easily absorbed, provides a feeling of satiety for a long time, saturates the body with useful micro- and macroelements.

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Pumpkin cutlets

Such cutlets served as a side dish with sour cream or as a dessert, seasoned with honey, jam.

Ingredients:

• pumpkin pulp 400-500 g;
• semolina 100 g;
• milk 250 ml;
• eggs 2 pcs.;
• salt on the tip of a knife;
• vegetable oil 3-4 tablespoons;
• breadcrumbs.

Recipe:

1. Grate the pumpkin, peeled, on a coarse grater.
2. Heat vegetable oil in a frying pan, put pumpkin, simmer over medium heat until tender, stirring occasionally. Add a pinch of salt at the end.
3. Pour milk over the pumpkin, gradually add semolina in small portions, continuing to stir. As soon as the semolina thickens, remove the pan from the heat.
4. Transfer the mixture to a plate, let cool.
5. Introduce eggs into the warm mass, stir well, form small round or oblong cutlets. Roll in breadcrumbs.
6. Then they are fried in a pan with vegetable oil, but since fried and fatty ones are limited for gastritis, it is better to bake the cutlets.
7. Warm up the oven. Cover the baking sheet with parchment paper, lay out the cutlets, bake for 20-30 minutes at 180-200 degrees.

Optionally, add mozzarella or low-fat cottage cheese to the middle of the cutlets... If used as a sweet dish, then they prepare a filling of dried apricots and prunes.

When not to eat pumpkin for gastritis

Raw pumpkin is contraindicated for gastritis with low acidity. In other cases, eating a thermally processed vegetable or raw it is recommended to limit in the presence of such concomitant diseases as:

• diabetes;
• ulcers of the stomach and duodenum;
• intestinal obstruction;
• hypertonic disease;
• bloating;
• flatulence;
• individual intolerance to the product.

Pumpkin must be included with caution in the diet of pregnant and lactating women., young children due to the risk of developing allergies, diarrhea.

Is it possible to eat pumpkin with gastroduodenitis

Gastroduodenitis is gastritis complicated by inflammation of the duodenum... Therefore, the conditions for eating the vegetable do not change: pumpkin after heat treatment is allowed for any variant of the course of the disease, but only in moderation.

Raw fruits can be used for gastroduodenitis with high acidity during a period of stable remission, but only in very small quantities.

Conclusion

Gastroenterologists advise to include pumpkin in the diet of patients with gastritis, but not raw, but after heat treatment.It improves the functioning of the digestive tract, relieves constipation, removes toxins and toxins, and starts metabolic processes.

You can get the maximum benefit from pumpkin if you adhere to the rules of vegetable consumption: do not use a raw vegetable for gastritis with low acidity and other contraindications, do not use salt, sugar, fats and oil for cooking pumpkin dishes. It is equally important that today a large number of pumpkin recipes are available, thanks to which the diet for gastritis will become tastier and more varied.