In autumn, pumpkins often appear on tables, many people prepare soups from them or add them to salads, but they can also be used to make juices – we don’t need a juicer for that. This type of drink will help supplement the body’s needs for many microelements necessary for its proper functioning.
Edible pumpkin is characterized by compact flesh and smooth skin, the most popular varieties are Hokkaido, butternut and macaroni. From a botanical point of view, it is a fruit, or more precisely, a berry, but in the kitchen it is often treated as a vegetable. This product is easily digestible and low-caloriewhich makes it suitable for the diet of children and the elderly. It is also eagerly used by adults who have, among others, digestive problems or wanting to lose excess weight.
100 g of pumpkin contain approximately 30 kcaland also contains approximately 0.5 g of fiber, 1 g of protein and 0.1 g of fat. It is also a good source of vitamins and minerals, including:
- Phosphorus – helps, among others: keep your bones and teeth strong.
- Magnesium — practicing the work of nerves and muscles.
- Potassium — affects the proper functioning of the nervous and muscular systems.
- Calcium — supports blood clotting and bone health.
- Vitamins A — positively affects the health of the eyes and skin.
- Witamin B2 i E — protects against oxidative stress.
- Vitamins B1 — supports the proper functioning of the heart and nervous system.
- Vitamin C — takes part in the production of collagen.
Additionally, it contains antioxidants and lutein, which supports proper vision.
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To prepare pumpkin juice without a juicer you need:
- 500 g pumpkin
- 3 carrots
- 500 ml of water
Peel the pumpkin and remove the seeds, cut it into smaller pieces. Peel the carrot as well. Wash the vegetables and then grate on a coarse grater. Place in a pot and pour water over it, bring to a boil. Reduce the heat and cook until the pumpkin and carrots are soft. Set aside to cool and blend. Strain through a strainer and pour into bottles.
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