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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Look for a pumpkin that feels heavy for its size, has a consistent orange color, and sounds hollow when tapped. Avoid those with soft spots or bruises.
Yes, the skin is edible. While it can be tough on older pumpkins, it softens significantly when roasted or boiled.
Butternut squash or Hubbard squash are the best substitutes as they have a similar texture and sweetness.
While technically edible raw, it is quite tough and fibrous. It is much more palatable and easier to digest when cooked.
A cut pumpkin will stay fresh for about 4 to 5 days if wrapped tightly or stored in an airtight container.
No, pumpkin is a fruit (botanically) used as a vegetable that grows on a vine above the ground, not underground.
Pumpkin contains a moderate amount of natural sugar (about 2.8g per 100g), but its high fiber and water content make it a low-glycemic choice.
It is better to blanch or cook pumpkin before freezing to preserve its texture; raw frozen pumpkin can become very watery when thawed.
Common dishes include pumpkin soup, roasted pumpkin, pumpkin curry (kaddu ki sabzi), and pumpkin pie.
orange round pumpkin is a versatile ingredient found in cuisines around the world. With 26 calories per 100g and 1 grams of protein, it's a nutritious addition to many dishes.
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