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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled salted pumpkin flower is highly nutritious. It is rich in antioxidants like flavonoids and carotenoids, and provides essential vitamins A and C, which support immune health and vision while remaining very low in calories.
A 100g serving contains approximately 15 calories, 3.18g of carbohydrates, and 1.09g of protein. It is an extremely light vegetable option with negligible fat content (0.08g).
Yes, it is an excellent food for weight management. Because it is very low in calories and fat, it allows you to add volume to your meals and consume essential minerals like calcium and phosphorus without a high caloric cost.
Yes, this ingredient is naturally both vegan and gluten-free. As a simple vegetable prepared with water and salt, it is suitable for most restrictive diets, including plant-based and Celiac-friendly lifestyles.
Yes, boiled salted pumpkin flower is keto-friendly. With only 3.18g of total carbohydrates per 100g, it can be easily incorporated into a low-carb or ketogenic diet without significantly impacting daily carb limits.
It has a delicate, mild, and slightly sweet flavor with earthy undertones. The texture is soft and velvety once boiled, and the salt helps to enhance its subtle floral notes.
Clean the flowers by removing the internal stamen and tough green sepals at the base. Drop them into boiling salted water for 1 to 3 minutes until tender but not mushy, then drain them immediately.
boiled salted pumpkin flower is a versatile ingredient found in cuisines around the world. With 15 calories per 100g and 1.09 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Once boiled, the flowers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days. Because they have a high water content, they can become soggy if stored for too long.
The petals and the base of the flower are the most commonly eaten parts. While the stems are edible, they can be fibrous; many people prefer to trim them or peel the outer skin of the stem before boiling for a better texture.
Boiling can cause some water-soluble vitamins, like Vitamin C, to leach into the water. To minimize nutrient loss, boil them for the shortest time possible or use the leftover cooking water in soups to retain the minerals.