pumpkin
Also known as: kaddu, kadoo
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Also known as: kaddu, kadoo
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Transform leftover pumpkin bread into a spectacular breakfast! Thick slices are soaked in a warmly spiced custard and pan-fried to golden perfection. A cozy, decadent way to start any autumn morning.
A classic autumn snack, these roasted pumpkin seeds are crispy, salty, and incredibly addictive. The perfect way to use up the whole pumpkin after carving, ready in under 40 minutes!
A classic Mangalorean curry featuring tender pumpkin cubes in a fragrant, spicy coconut gravy. The blend of sweetness from pumpkin and jaggery with the tang of tamarind makes this a comforting and unique dish, perfect with steamed rice.
Yes, pumpkin is very healthy. It's extremely rich in beta-carotene, which the body converts into Vitamin A, crucial for vision health and immune function. It's also packed with antioxidants, dietary fiber, and potassium, supporting overall well-being.
Pumpkin is low in calories (26 cal per 100g) and fat (0.1g), while being a good source of carbohydrates (6.5g) and protein (1g). Its most notable benefit is its high content of beta-carotene, a precursor to Vitamin A, along with antioxidants and potassium, which supports heart health.
Yes, pumpkin can be beneficial for weight loss. It is very low in calories and high in dietary fiber, which helps promote satiety and keeps you feeling full longer. Its high water content also contributes to a feeling of fullness without adding many calories.
Yes, fresh pumpkin is naturally vegan and gluten-free. As a plant-based vegetable, it fits well into various dietary needs. However, always check ingredients for processed pumpkin products like canned pie fillings, which may contain added sugars or other non-vegan/gluten-free components.
Yes, diabetics can eat pumpkin in moderation. While it contains carbohydrates (6.5g per 100g), its high fiber content helps regulate blood sugar levels and can contribute to a lower glycemic response. It's a nutritious option when consumed as part of a balanced diet.
Fresh pumpkin can be roasted, boiled, steamed, or pureed. To prepare, wash, cut in half, scoop out the seeds, then peel (optional, depending on variety) and chop the flesh. Roasting enhances its natural sweetness, while boiling or steaming is ideal for making purees for soups or baked goods.
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.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Pumpkin has a mild, slightly sweet, and earthy flavor. When cooked, its texture becomes tender and creamy. The taste can vary slightly between different varieties, with some being sweeter and others having a more savory profile.
Whole, uncut pumpkins should be stored in a cool, dry place away from direct sunlight, where they can last for several weeks to a few months. Once cut, wrap pumpkin pieces tightly in plastic wrap and refrigerate, consuming within 3-5 days. Cooked pumpkin puree can be frozen for up to 6 months.
A ripe pumpkin will have a hard, deep orange or yellow skin, feel heavy for its size, and sound hollow when tapped. Avoid pumpkins with soft spots, mold, or cuts. Signs of spoilage include a mushy texture, strong unpleasant odor, or visible mold growth.
Yes, the skin of many pumpkin varieties is edible, especially when cooked until tender. Thinner-skinned varieties like Hokkaido or Delicata are often eaten with the skin on. For larger, thicker-skinned pumpkins, the skin can be tough and is usually removed before or after cooking for a smoother texture.
