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Bio / Ecological
Bio / Ecological
Net weight:
Pumpkin is a vegetable with a very low energy value, which is approximately 26 kcal/100g. As usual in vegetables, the main component of the pumpkin is water, which can reach 92%. Its carbohydrate content is moderate (3%), being remarkable its soluble fiber content. It contains 0.6% protein and negligible amounts of fat
Minerals: of its mineral content we highlight the potassium for being the one that is found in greater proportion. But we can also mention other minerals that are found in very important quantities, almost as much as potassium, and are vital for the proper functioning of the body: iron, magnesium, calcium, phosphorus and zinc. Not only does the pumpkin contains minerals of great importance, but it is hardly noticeable sodium in its composition
Vitamins: as for the supply of vitamins, we will find significant amounts of all, except vitamin B12, which is only found in foods of animal origin. We highlight vitamins C and A which are those found in greater proportion followed by vitamin E, although we also find significant amounts of vitamins B1, B2, niacin, B6 and folates
Net weight:
Pumpkin is a vegetable with a very low energy value, which is approximately 26 kcal/100g. As usual in vegetables, the main component of the pumpkin is water, which can reach 92%. Its carbohydrate content is moderate (3%), being remarkable its soluble fiber content. It contains 0.6% protein and negligible amounts of fat
Minerals: of its mineral content we highlight the potassium for being the one that is found in greater proportion. But we can also mention other minerals that are found in very important quantities, almost as much as potassium, and are vital for the proper functioning of the body: iron, magnesium, calcium, phosphorus and zinc. Not only does the pumpkin contains minerals of great importance, but it is hardly noticeable sodium in its composition
Vitamins: as for the supply of vitamins, we will find significant amounts of all, except vitamin B12, which is only found in foods of animal origin. We highlight vitamins C and A which are those found in greater proportion followed by vitamin E, although we also find significant amounts of vitamins B1, B2, niacin, B6 and folates
