The pumpkin is about 90 percent water. It contains valuable carotenoids, which protect the body from harmful free radicals as antioxidants. In addition, pumpkins provide plenty of fiber, phytochemicals, potassium (300 mg per 100 g), but also calcium, magnesium, phosphorus, iron, zinc, selenium, vitamins E and C, as well as B vitamins.

The high content of beta-carotene, which the body can convert to vitamin A, is responsible for the orange color of the pulp. Vitamin A is important for eyes, skin and mucous membranes. Pumpkins are wholesome and especially popular in the autumn kitchen. Pumpkin seeds are also used medicinally.

sugars in g/100g*
fructose sucrose glucose fructose total**
1,32 1,07 1,51 1,85

Good to know

The home of all 850 known squash species, which include the pumpkins, but also zucchini, melons and cucumbers, is Central or South America. The indigenous tribes there cultivated it in its original form about 8000 years ago. Pumpkins have been grown in warm areas around the world since the 16th century.

For individuals with an average tolerance about 50g makes a good test.

*amount of sugar depends on variety and ripeness
**The value of 'fructose total' composes of the pure fructose and 1/2 of the sucrose.

source: BzfE, aid.de