The harm and benefits of dried pumpkin: how it affects the body, how to dry and eat it correctly

Pumpkin is often used in baby and diet food. The vegetable retains its beneficial properties regardless of the cooking method. One of the options for preparing a product for the winter is drying in the open air, in an oven and an electric dryer.

Let's talk about the benefits and harms of dried pumpkin, its effect on women, male and the child's body, ways of harvesting and eating.

Dried pumpkin

Pumpkin is endowed with unique properties due to its rich chemical composition. The benefits of a dried vegetable are no less than fresh. It is an ideal substitute for store-bought candied fruits with colorings and confectionery with trans fats. Nutritionists love to include the product in their diet, and children love its sweet, but not sugary taste.

Autumn thick-skinned pumpkin varieties are best suited for drying. The pulp has a bright orange flavor and rich aroma.

Composition and properties

Dried pumpkin contains vitamins and minerals:

• vitamins A, C, D, E, F, PP, K, T, group B;
• pectins;
• calcium;
• cobalt;
• carotene;
• iron;
• magnesium;
• copper;
• phosphorus;
• cellulose;
• sugar.

Ascorbic acid is essential for immunity. Thanks to her, the body quickly copes with viral diseases. Vitamin T is not found in many vegetables, but it is present in pumpkin. It promotes the absorption of heavy foods, is useful for obese people. Vitamin T increases hemoglobin, accelerates platelet production, and increases blood clotting.

There are several times more carotene and pectin in pumpkin than in carrots. They take part in the synthesis of proteins in blood and bones. Vitamin K accelerates wound healing and blood clotting.

Fiber is good for the digestive system:

• heals the intestinal flora;
• removes "bad" cholesterol and retains useful;
• promotes weight loss;
• accelerates the elimination of toxins and toxins.

KBZHU

The calorie content of dried pumpkin is 68 kcal. A raw vegetable has 21 kcal.

Nutrients:

• proteins - 1.8 g;
• fats - 0 g;
• carbohydrates - 8.4 g

The benefits and harms of dried pumpkin

Pumpkin is a storehouse of nutrients. With regular use, the body receives the necessary vitamins and minerals, the deficiency of which is acutely felt in winter.

The benefits of dried pumpkin:

• improves memory;
• normalizes the digestive tract (with colitis, enteritis);
• prevents hair loss;
• rejuvenates the skin;
• improves mood;
• calms the nervous system;
• strengthens blood vessels;
• removes an excess of bile, mucus;
• normalizes sleep;
• strengthens the musculoskeletal system;
• accelerates bone healing in fractures;
• prevents the development of caries.

Nutritionists advise with caution to introduce dried vegetables into the diet of people with acid-base balance and diabetes mellitus. With low acidity of gastric juice, signs of ulcers and gastritis.

Effect on the body of women, men, children

Dried pumpkin provides additional energy, increases work capacity and physical activity. Nutritionists recommend including the product in the menu for athletes and people at the stage of active weight loss. The vegetable improves the condition for cancer, tuberculosis, eczema, depression, insomnia.

Dried fruits are good for women. The increased carotene content ensures an even complexion and a beautiful tan. With regular use, hair acquires splendor and shine, nails stop breaking.Antioxidants slow down the aging process, vitamins A and E smooth out fine wrinkles. During pregnancy, dried pumpkin relieves toxicosis.

The benefits of the vegetable for men's health are in the regulation of sexual function, the normalization of the prostate gland.

Dried pumpkin is good for children too. It rarely causes allergic reactions. Fiber has a beneficial effect on the digestive system of babies, improves immunity, ensures harmonious development, normalizes sleep, and soothes.

Reference. Pumpkin seeds used to remove worms.

Contraindications

Dried pumpkin is undesirable to eat when:

• violations of acid-base balance;
• diabetes mellitus;
• gastritis;
• ulcers of the stomach and duodenum;
• tendency to flatulence.

How to dry

Usually, an oven or electric dryer is used to harvest dried pumpkin. In summer, thinly cut slices are taken out into the open air. This is the best way to prepare dried pulp.

Before sending the vegetable for drying, it is recommended to dip the prepared slices into boiling water for a few minutes. This will keep the color saturated. To prevent spoilage of the product, the pieces are dipped in brine and spread on baking sheets.

Natural drying

To dry the pumpkin in the sun, wash it, cut it into pieces, remove the seeds and cut the skin. Cut the pulp into pieces and place on special trays with holes.

Cover with cheesecloth to keep flies out. After 2-3 days, turn the pieces over and leave for another 2 days. On average, the process takes up to seven days. It all depends on the weather and the number of sunny days.

There is another drying method - over a gas stove. The slices are strung on a thick thread and hung. When the moisture has evaporated, the pieces are removed.

In the oven

The pumpkin dries much faster in the oven. The prepared vegetable is blanched in salted water, then put on a baking sheet and placed in an oven preheated to 80-85 ° C for 30 minutes.

Next, the pieces are left to cool to room temperature and returned back to the oven. The drying temperature is reduced to 65-70 ° C. The pumpkin is kept for 30-40 minutes and the procedure is repeated again. Drying is carried out in three stages.

Council. Keep the door ajar for free steam.

In an electric dryer

This kitchen appliance allows you to quickly dry the fruit and preserve the maximum useful properties. The slices are blanched in boiling water for several minutes, then laid out on trays, set the maximum temperature, depending on the technical characteristics. The pumpkin is checked from time to time.

When the pieces start to dry, the temperature is lowered to 65 ° C and dried until cooked.

How to store

The dried vegetable is stored at a temperature not exceeding 23 ° C under conditions of humidity not exceeding 75%. The product is placed in glass jars or paper bags. Subject to the storage conditions, the shelf life of the dried vegetable is 2 years.

Ways and norms of use

Dried pumpkin is used to make cream soup and puree. Place the slices in salted water and boil until tender. Potatoes, carrots, onions and garlic... After the vegetables are cooked, beat the mass with a blender until the consistency of puree.

Dried pieces are added as a filling in sweet and savory pies, pumpkin powder is prepared from them. It is a versatile product that can enrich the flavor of many dishes. The powder is soaked in water or used dry as part of breading for fish or meat. Flour is added to the dough, and dark chocolate is prepared on its basis.

The daily intake of dried vegetables for adults and children is 100 g.

Conclusion

Dried pumpkin has many beneficial properties. The complex of vitamins and minerals contained in the pulp has a beneficial effect on the body of adults and children. The product is consumed in its pure form, added to cold and hot dishes.