Homepage
Foods
Pumpkin, raw

783 views

Download

1 / 1

Pumpkin, raw

g Raw

24 KCAL KCAL / 100g

1.1g Protein

0.1g Fat

4.6g Carbohydrates

Raw

Pumpkin, raw

24 KCAL / 100g

1.1g Protein

0.1g Fat

4.6g Carbohydrates

Nutrients

Name	/ 100g
Acidity	3.5 g
Alanine	0.03 g
Alcohol	1 g
Alpha-Cryptoxanthin	100 µg
Arginine	0.04 g
Ash	0.6 g
Aspartic acid	0.08 g
Azote	0.02 g
Beta-Cryptoxanthin	200 µg
Beta-Glucan	1 g
Beta-sitostanol	1 mg
Beta-sitosterol	8 mg
Bicarbonate	1 mg
Boron	0.1 mg
Brassicasterol	1 mg
Bromine	1 mg
Calcium	41 mg
Calories	26 kcal
Campestanol	1 mg
Campesterol	1 g
Carbohydrate	4.6 g
Carotene Beta	2100 mg
Chloride	65 mg
Chlorine	65 mg
Cholesterol	1 mg
Chromium	0 µg
Citric acid	100 mg
Coal	1 g
Cobalt	1 µg
Complete Protein	0.2 g
Copper	0.06 mg
Cysteine	0.01 g
Daidzein	1 mg
Daidzin	1 mg
Delta-7-Stigmastenol	1 mg
Dietary Fiber	1.1 g
Energy	109 kJ
Ergosterol	1 mg
Erythritol	1 g
Ethyl	1 mg
Fat	0.1 g
Fatty monounsaturated	0.01 g
Fatty polyunsaturated	0.04 g
Fatty saturated	0.03 g
Fatty trans	1 g
Fiber	1.1 g
Fiber insoluble	1 g
Fiber soluble	0.1 g
Fluoride	0.01 mg
Fructose	1.2 g
Galactose	1 g
Genistein	1 mg
Genistin	1 mg
Glicemyc Index	75 µg
Glucose	0.8 g
Glutamic acid	0.12 g
Glutamine	0.05 g
Glycine	0.02 g
Glycitin	1 mg
Histidine	0.01 g
Hydrogen	1 g
Hydroxyproline	1 g
Insoluble fiber	1 g
Inulin	0.1 g
Iodine	0.2 µg
Iron	0.2 mg
Isoleucine	0.03 g
Lactose	1 g
Leucine	0.05 g
Lignin	1 g
Lutein + zeaxanthin	1500 mg
Lycopene	1 µg
Lysine	0.04 g
Magnesium	8.4 mg
Malic acid	120 g
Maltose	1 g
Manganese	0.1 mg
Methionine	0.01 g
Molybdenum	0.01 µg
Natron	1 g
Nickel	0 mg
Nitrate	10 mg
Nitrogen	0.02 g
Omega 3	0.01 g
Omega 6	0.04 g
Omega 9	0.01 g
Oxalic acid	10 mg
Oxygen	1 g
Ph	5.5 µg
Phenylalanine	0.03 g
Phosphorus	27 mg
Phytoene	1 µg
Phytofluene	1 µg
Phytosterols	10 mg
Polyols	1 g
Potassium	260 mg
Proline	0.02 g
Protein	1.1 g
Protein Animal	1 g
Protein Plant	1.1 g
Quinic acid	5 g
Raffinose	1 g
Retinol	1 µg
Salt	0 g
Selenium	0.2 µg
Serine	0.03 g
Silica	1 mg
Simple Sugars	3.9 g
Sodium	1 mg
Soluble fiber	0.1 g
Sorbitol	1 g
Stachyose	1 g
Starch	0.5 g
Stigmastadiene	1 mg
Stigmasterol	1 g
Sucrose	1.9 g
Sugar	3.9 g
Sugar Alcohols	1 g
Sugar added	1 g
Sulfur	15 mg
Sulphate	1 mg
TFA 18:2 t	1 mg
Taurine	1 mg
Theobromine	1 mg
Threonine	0.03 g
Total Carbohydrates	4.6 g
Total Fat	0.1 g
Total Protein	1.1 g
Total sugar alcohols	1 g
Tryptophan	0.01 g
Tyrosine	0.02 g
Valine	0.04 g
Verbascose	1 g
Vitamin A	340 µg
Vitamin ARE	680 µg
Vitamin B1 (Thiamin)	0.05 mg
Vitamin B10 (PABA)	1 mg
Vitamin B11 (Salicylic acid)	1 mg
Vitamin B12 (Cobalamin)	1 µg
Vitamin B13 (Orotic acid)	1 mg
Vitamin B15 (Pangamic acid)	1 mg
Vitamin B17 (Amygdalin)	1 mg
Vitamin B2 (Riboflavin)	0.07 mg
Vitamin B3 (Niacin)	0.5 mg
Vitamin B4 (Choline)	8.2 mg
Vitamin B5 (Pantothenic acid)	0.48 mg
Vitamin B6 (Pyridoxine)	0.09 mg
Vitamin B7 (Biotin)	0 mg
Vitamin B9 (Folate)	20.2 µg
Vitamin C (Ascorbic acid)	14.9 mg
Vitamin D	1 µg
Vitamin D3	1 µg
Vitamin E	1 mg
Vitamin K	400 µg
Vitamin PP	0.5 mg
Water	90.4 g
Xylitol	1 g
Zinc	0.1 mg

Recipes with the use of the current food

Filter by difficulty, preparation time, and ingredients to find the perfect dish for today.

Pumpkin soup

Knowledge Hub

Expert Nutrition Insights

Culinary treasures from quince fruit: beverages, cordials, preserves, syrups, and fragrant quince-infused teas

The quince shrub, scientifically classified under the genus Chaenomeles, is predominantly cultivated as an ornamental plant, prized for its striking visual appeal. Its abundant blossoms—ranging from delicate pinks to vibrant reds and pristine whites—transform gardens into vibrant displays during the early spring months. The fruit of the quince—small, yellow to orange, and apple-shaped—not only adds aesthetic charm but also harbors a rich nutritional profile and distinctive flavor. This plant exhibits remarkably undemanding cultivation requirements: it thrives best in full sunlight and well-drained yet consistently moist soil, without the need for excessive maintenance. Notably, the quince demonstrates a degree of cold hardiness, making it a viable option even for cooler climates. Its care regimen is straightforward, with routine pruning promoting both abundant fruiting and the desired shrub shape. While the raw fruit possesses an astringent quality, once processed—whether into jams, syrups, or liqueurs—it develops a uniquely balanced sweet-tart flavor profile that pairs exceptionally well with desserts, beverages, and culinary creations. The versatility of quince extends beyond its ornamental value, offering a spectrum of gastronomic possibilities that highlight its underappreciated potential.

View Details

Traditional plum fruit butter: production process and characteristic properties

The production methodology for traditional plum fruit butter relies on relatively straightforward yet meticulously controlled technological procedures. The primary raw material consists of ripe Hungarian prune plums, which undergo mechanical pulverization followed by preliminary thermal treatment to soften the fruit pulp. The subsequent phase involves prolonged simmering of the fruit mass with regulated sucrose supplementation until the moisture content is reduced by fifty percent relative to the initial state. The resulting product exhibits a distinctive thick, slightly viscous texture and a deep, dark brown-to-black hue derived from Maillard browning reactions and sugar caramelization. Owing to its naturally elevated levels of fruit acids, concentrated simple sugars, and the application of pasteurization, the plum butter demonstrates microbial stability without requiring artificial preservative additives.

View Details

Core criteria for the health-conscious and nutritionally informed selection of food products

In the contemporary landscape, preserving the body’s full health—without exposing it to harmful influences or triggering conditions that could disrupt daily functioning—has become a task demanding deliberate and informed choices. The food industry increasingly relies on advanced processing techniques and the incorporation of synthetic additives, which collectively contribute to the depletion of nutritional value and impose physiological strain on consumers. Consequently, of paramount importance are not only the quality of raw ingredients but also culinary preparation methods and the judicious balancing of components to ensure optimal cellular provision of essential micro- and macronutrients—fundamental prerequisites for sustaining homeostasis and metabolic efficiency.

View Details

Structural breakdown of pigmented pork varieties with regard to their fundamental culinary applications

Over the past decade, a marked decline in pork consumption relative to poultry has been documented, yet concurrently, there has been a measurable increase in the frequency of direct utilization of pork products compared to earlier periods. This shift stems from heightened market availability of this raw material alongside a corresponding systematic reduction in pricing. Consequently, there exists an urgent necessity to expand comprehension regarding the characteristics, properties, and potential culinary applications of this type of meat within contemporary gastronomy.

View Details

Beer as a fermented beverage – classification of types, diversity of varieties, and comprehensive manufacturing process from raw materials to finished product

Beer ranks among the most widely consumed alcoholic beverages globally, with a history tracing back to antiquity—the earliest documented evidence of its production dates to over 4000 years before the Common Era. Within the context of Polish history, the oldest written references to this drink emerge in archival records from the year 1414, though there is compelling evidence to suggest that its integration into local customs and culinary practices predates this period significantly, with the beverage already holding a pivotal position in the daily lives of contemporary communities.

View Details

Parsley root: Botanical profile and morphological characteristics

Parsley root is classified within the category of subterranean vegetables possessing both culinary and medicinal significance. Its morphological architecture is distinguished by a uniform, elongated cylindrical form featuring a prominently defined conical base that gradually tapers toward the lower extremity. As an annual plant, parsley root attains harvest maturity across a variable temporal spectrum—commencing in late spring months such as May and extending through autumnal periods, including September or even October, contingent upon the specific cultivar. Its exceptional value derives primarily from its potent fragrance, attributable to the presence of a complex array of volatile essential oils. These bioactive constituents, endowed with well-documented health-promoting properties, constitute a valuable pharmacognostic raw material employed in the formulation of preparations designed to support anemia therapy and stimulate appetite within the frameworks of natural medicine and herbalism.

View Details

Crispiness versus tradition in bread: which option excels in health and sensory terms?

The nutritional value of food products is largely determined by their degree of processing. The technologies employed during food manufacturing play a pivotal role in shaping the final quality of products, which should serve as a key decision-making factor when selecting goods in stores. The underlying principle states that the fewer alterations made to the natural structure of raw ingredients, the more beneficial the outcome for the consumer. Do similar dynamics apply to bread? Which option—crispy, highly brittle varieties or classic, soft loaves—deserves priority in the diet of a health-conscious individual?

View Details

Kidney nuts are regarded as the most exquisite of all known nuts in the world, and the fruit is enclosed in a green shell that hardens during maturation and falls off to reveal a 2.5-cm-long nut kernel.

They are particularly valuable in terms of nutrition, rich in proteins, fats, carbohydrates, as well as numerous vitamins and minerals. They can be consumed raw or in various processed forms such as ground nuts, nut flour, and nut oil.

View Details

Scan this QR code to access this page quickly on your mobile device.

Search History

Language

Pumpkin, raw

Pumpkin, raw

Nutrients

Recipes with the use of the current food

Expert Nutrition Insights

Culinary treasures from quince fruit: beverages, cordials, preserves, syrups, and fragrant quince-infused teas

Traditional plum fruit butter: production process and characteristic properties

Core criteria for the health-conscious and nutritionally informed selection of food products

Structural breakdown of pigmented pork varieties with regard to their fundamental culinary applications

Beer as a fermented beverage – classification of types, diversity of varieties, and comprehensive manufacturing process from raw materials to finished product

Parsley root: Botanical profile and morphological characteristics

Crispiness versus tradition in bread: which option excels in health and sensory terms?

Kidney nuts are regarded as the most exquisite of all known nuts in the world, and the fruit is enclosed in a green shell that hardens during maturation and falls off to reveal a 2.5-cm-long nut kernel.