Can you eat raw pumpkin?

In this article, I will answer the question: “Can you eat raw pumpkin?” and I will enumerate the benefits and the downsides of this vegetable.

Can you eat raw pumpkin?

Yes, you can eat raw pumpkin. Pumpkins aren’t simply for carving on Halloween or baking a pie on Thanksgiving Day. Pumpkin is a nutrient-dense food that may be consumed at any time of the year. While you may bake and cook with pumpkin, you can also eat it raw to get the most out of its nutritional benefits.

What are the benefits of raw pumpkin?

Pumpkin is a nutrient-dense raw food. A 1-cup portion has 30 calories, 0.12 grams of fat, 1.16 grams of protein, and 7.54 grams of carbs, according to USDA Food Data Central. Vitamin A is the most abundant substance in pumpkin. Nutrients differ significantly among different species of pumpkin. 

Pumpkin is also high in potassium, a mineral that may help prevent hypertension.

1. Raw pumpkins are rich in vitamin A:

You can get more than 170 percent of your daily vitamin A needs with just 1 cup of cubed raw pumpkin!

Vitamin A is a vital vitamin. It protects cells from damage as you age by acting as an antioxidant. It is also necessary for eye health because it aids with night vision. Pumpkin contains vitamin A, which helps to keep your skin healthy and free of dryness.

According to the University of Florida IFAS Extension, vitamin A can naturally enhance your immune system, making it important for cold and flu protection.

Studies show that carotenoids in pumpkins increase by cooking, as they are more available. However, during processing, carotenoids degradation, such as isomerization and oxidation, can occur. In addition, processing can also break down food matrices and loosen carotene-binding fibers with an increase in carotenoid extractability (1).

2. Raw pumpkins are high in vitamin C:

Pumpkin also contains vitamin C, which has been shown to boost white blood cell production, aid immune cell function, and speed wound healing. It’s also necessary to maintain the skin’s health. This vitamin is required for the production of collagen, a protein that keeps your skin strong and healthy.

3. Pumpkins are a good source of vitamin E, iron, and folate, which have all been proved to benefit the immune system.

Pumpkin also has a hypoglycemic effect. Various studies show the pumpkin acute hypoglycemic activity (blood sugar lowering) in type 2 diabetic patients. They suggested that these effects might be due to either increased pancreatic insulin secretion from the existing b-cells or insulin release from the bound form. D-chiro-Inositol was identified in pumpkin (especially in Cucurbita ficifolia) and this compound has been considered as an insulin action mediator (insulin sensitizers) (2).

Other elements in pumpkin: Pumpkin is superior to any other vegetable in chrome (Cr) content. Cr is a component of glucose tolerance factor, which is essential to advance the activity of insulin and accelerate the oxidation of blood glucose and thus improve blood glucose tolerance. Cobalt (Co) is also an essential microelement in pumpkin which can improve the body’s metabolic capacity, promote hematopoiesis and participate in the synthetic action of Vitamin B12. Co is a necessary microelement for islet cells, a lack of which can induce diabetes (3). 

How to eat raw pumpkin?

Raw pumpkin can be eaten in a variety of ways:

Pumpkin is a fantastic stand-alone snack or side dish because of its thick, rich flavor. Slicing pumpkin into cubes is one of the nicest ways to eat it, but you may also eat raw canned pumpkin. You can, however, add other ingredients without affecting the nutritious value to keep it interesting.

To give it a dessert-like flavor without the fat and sugar, sprinkle cinnamon on top. Flaxseeds can be used for a crunchier texture. Also, don’t underestimate the pumpkin seeds: they’re high in magnesium, which helps to protect nerve and muscle function.

Here are some smart ways to include raw pumpkins in your diet:

• Shred raw pumpkin with a cheese grater and use as a salad topper.
• For a crunchy sweet-savory mix, cube raw pumpkin and marinade it with vinegar, oil, and spices; add to salads or try a more minced version on top of roasted chicken.
• Try to prepare home-made sushi with shredded raw pumpkin instead of cucumber or carrot sticks.
• For a fresh slightly baked pumpkin topping, grate raw pumpkin over top of your baked products a few minutes before they’re ready to come out of the oven.
• Shred raw pumpkin and use it to make homemade ice cream or as a topping for pecan, cinnamon, or maple-flavored ice cream.
• Toss fresh pumpkin puree into your yogurt or cottage cheese.
• Cut thin slices of pumpkin and serve with your favorite dip in place of cucumber rounds or carrot sticks.

What are the methods to cook pumpkin?

The cooking process might alter the bioaccessibility and bioavailability of nutrients (such as phytochemicals, vitamins, minerals, and fiber). Some evidence suggests that cooking of vegetables can degrade nutrient and enzyme content and possibly also create harmful by-products. However, the bioaccessibility of some phytocompounds, such as lycopene and carotene, might be enhanced by cooking. Total antioxidant capacity of cooked pumpkin, ascribable to the effect of both carotenoids and polyphenols, is significantly higher than that of raw pumpkin. The increase in total antioxidant capacity after thermal processing is attributable to the release of phytochemicals from the cellular structures (1).

As it is difficult to cut through the pumpkin’s flesh, it is recommended to put the rind in the microwave for three minutes or bake it at 350 degrees for 30 minutes to soften it.

Pumpkins can be roasted, steamed, or chopped up for use in soups, stews, and curries.

Here are some easy tips to make pumpkin-based dishes:

1. Roast pumpkin:

Roast pumpkin is a versatile ingredient that may be used in a variety of dishes, including creamy pastas, risotto, roast dinners, pastries, and pies.

2. Steamed pumpkin:

Baked fish or grilled chicken are served with steamed pumpkin as a side dish. It’s also a popular ingredient in pumpkin tarts.

3. Stir fry pumpkin:

Pumpkin cubes are frequently stir-fried and used to curries in Thai and Vietnamese cuisine.

4. Mashed pumpkin:

Mashed Pumpkin is a quick and easy side dish that takes only half an hour to prepare. This creamy and delectable dish is made with pumpkin, cheddar cheese, fresh cream, and parsley.

It’s an excellent substitute for mashed potatoes.

Conclusion

In this article I answered the question: “Can you eat raw pumpkin?”. This versatile superfood can be eaten in a variety of ways either raw or cooked. It has a plethora of nutritious and health benefits.

Feel free to ask any question related to this subject.

References

1. Rinaldi, Massimiliano, et al. Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods. J Sci Food Agri, 2021, 101, 2534-2541.
2. Yadav, M., Jain, S., Tomar, R., Prasad, G., & Yadav, H. Medicinal and biological potential of pumpkin: An updated review. Nutr Res Rev, 2010, 23, 184-190. 
3. Zhou, Ting, et al. Characterization of nutritional components and utilization of pumpkin. Food, 2007, 1, 313-321.