Nutrition expert Anna Grace said that when choosing a pumpkin in a supermarket, you need to focus on its appearance.
“A tasty and edible pumpkin has a dense skin, but not “wooden”, that is, it should not have cracks and soft spots,” Grace explained to Channel Five.
She noted that the dark spots on the pumpkin indicate the process of decay. Ripe pumpkins have a dark and dry tail.
The nutritionist also said that despite the fact that pumpkin contains many vitamins and minerals, it is not recommended for people with gastritis and low acidity. Diabetics should also give up pumpkin, because due to the high glycemic index, the vegetable provokes jumps in blood sugar concentration. With pancreatitis, pumpkin is dangerous for the pancreas, as it increases pain.
At the same time, pumpkin is a source of B, PP, E, C vitamins, antioxidants, trace elements, iron, magnesium, potassium, and phosphorus. Like carrots, pumpkin contains a lot of beta-carotene, which has a positive effect on vision, skin, mucous membranes and the immune system. Due to the rich vitamin complex, including ascorbic acid, pumpkin is especially useful to eat in the cold season, when immunity decreases, fatigue appears or insomnia develops.
Previously, a gastroenterologist recommended that older people monitor the quality of food and eat small portions five to six times a day. The specialist advised to eat more vegetables and fruits, and in cooked form, so that they are better absorbed by the body.