Can you eat green pumpkin, the difference between green pumpkin and yellow pumpkin

I can eat it. Green pumpkins are pumpkins with a turquoise skin, as opposed to old pumpkins.

The skin is yellow, green pumpkin and old pumpkin are both with high nutritional value, compared with old pumpkin, green pumpkin has more water, lower vitamin content than old pumpkin, but the taste is crisp and tender.

Green pumpkin has a crisp and tender taste, which is a good product for stir-frying, and long-term consumption can be healthy and prevent certain diseases. Although the vitamin content of green pumpkin is not as good as that of old pumpkin, it contains lower sugar, which is high blood sugar for ** people.

For people, it may as well be a good choice.

Green pumpkin is rich in zinc, which is an important element for human growth and development, and is rich in cobalt that can promote metabolism and is insulin.

Secretion of the required trace elements.

If it is a tender pumpkin of the variety, which is originally green, then it is edible. But if it's an old pumpkin variety, then you have to wait until the food is cooked before eating. It is recommended to eat mainly cooked food in daily life, avoid eating lettuce and buy raw vegetables.

<> green pumpkin and yellow pumpkin are different in appearance, nutritional value, and how to eat.

1. Appearance: The difference is very obvious, the color of the green pumpkin is cyan, while the yellow pumpkin is yellow. In terms of size, the green pumpkin will be smaller than the oak, while the yellow pumpkin will be a little larger in shape.

2. Nutritional value: The nutritional value of yellow pumpkin will be relatively higher.

3. How to eat: In terms of how to eat, the two districts are not very good, green pumpkin and yellow pumpkin can be used for frying and cooking soup, porridge, etc.

1. Stir-fry the tender pumpkin.

Ingredients: 500g baby pumpkin, salt, garlic slices.

Method: After stir-frying garlic slices in a wok, put the pumpkin shreds and fry them on high heat until they are broken, add salt and stir-fry evenly.

2. Spicy stir-fried tender pumpkin.

Ingredients: 500g of tender pumpkin, 50g of green and red pepper shreds, appropriate amount of salt and light soy sauce.

Method: After the oil in the wok is hot, first put the pumpkin shreds and stir-fry a few times, then put the green and red pepper shreds and stir-fry together, and add salt and light soy sauce to stir-fry well after the pumpkin shreds are broken.

3. Stir-fry three kinds of tender pumpkin.

Ingredients: Tender pumpkin, yam, black fungus, salt, sugar.

Preparation: Slice the tender pumpkin and yam, tear the black fungus into small pieces and blanch it with boiling water.

Method: Put pumpkin slices in the wok and fry until they are broken, then put yam slices and black fungus and stir-fry well, add salt and a little sugar to taste out of the pot.

Dinner time after work is the happiest time of the day, and it is another pleasant day to cook yourself a delicious meal.

Pumpkin is super delicious with sauce.

Family banquet dishes: The practice of pumpkin cornucopia is sweet and glutinous, and the elderly and children love to eat it.

The pumpkin is really, really soft and sweet.

Wash the pumpkin and cut it into slices, fry it in lard and fry it in lard.

Pumpkin: It's finally my turn to raise the price!

To share a vinegared pumpkin shreds, first cut the pumpkin into thin strips, prepare some pickled peppers and garlic, heat the oil, first fry the pickled peppers until fragrant, then pour in the pumpkin shreds, put a little white vinegar, adjust the taste, stir-fry and then get out of the pot.

Nutritional value of pumpkin.

1. Dedryness: Pumpkin is rich in nutrients, which can help the pituitary gland to secrete hormones normally, enhance immunity, and relieve spring dryness.

2. Blood tonic: pumpkin contains "cobalt", which has the effect of blood tonication, and Chen Xiuyuan, a famous doctor in the Qing Dynasty, said: "Pumpkin is a wonderful product for blood replenishment." ”

3. Insecticide: Eating more pumpkin can be used for roundworms, tapeworms, and diabetes in children, and can reduce the risk of measles.

The crude fiber contained in green vegetables can promote the peristalsis of the large intestine, increase the excretion of endotoxins in the large intestine, and achieve the purpose of preventing and fighting cancer.

Green vegetables can provide nutrition, strengthen the body, green vegetables are one of the most rich in vitamins and minerals, if an adult eats 500 grams of vegetables a day, it can meet the needs of the human body vitamins, carotene, calcium, iron, etc., to ensure the physiological needs of the body to provide material conditions, help to enhance the body's immunity.

Green pumpkin is a relatively common vegetable in daily life, which is rich in nutrients and has certain benefits to the human body, so many people want to learn to make green pumpkin at home, but people who have not done it do not know what to do.

1. The practice of stir-frying green pumpkin with fungus: first soak the fungus in cold water, clean it and set aside, then cut the green pumpkin into slices, stir-fry ginger and garlic in hot oil, pour in the pumpkin slices and stir-fry until soft, pour in the black fungus and continue to fry until the pumpkin is fully cooked, add salt to taste and stir-fry evenly.

2. The practice of stir-frying green pumpkin: first clean and peel the green pumpkin and cut it into uniform slices, put oil in the wok, stir-fry the pumpkin when it is hot for 8 minutes, add an appropriate amount of salt, stir-fry quickly over medium and high heat, add a little water, stir-fry for about a minute, sprinkle a little chicken essence to taste and get out of the pot.

Green pumpkin can generally be made into stir-fried green pumpkin, green pumpkin shreds, fungus fried green pumpkin, green pumpkin fried pork slices, etc., which are more delicious.

Green pumpkin is delicious to bake and is made as follows:

Ingredients: green pumpkin.

Excipients: appropriate amount of oil, appropriate amount of salt, 5 grams of butter, 1 sprig of rosemary.

1. Clean the pumpkin and cut off the stalk and pedicle.

2. Cut the processed pumpkin in half.

3. Cut each clove into 6 equal parts, and remove the pumpkin seeds by the way when cutting.

4. Line the baking tray with tin foil, and then place the sliced pumpkin on the foil.

5. After the butter has softened sufficiently, brush a thin layer on the surface of the pumpkin with a brush.

6. Then sprinkle with black pepper and rosemary leaves.

7. Put it in the oven at 200 degrees and bake for half an hour.

8. Take it out when the time is up, and it's done.

Precautions for buying green pumpkin

1. Visual inspection: choose green pumpkin with smooth surface, no damage or scratches. Avoid pumpkins with dark spots or brown patches on the surface, which can be a sign of rot or damage.

2. Sense of weight: Lift the pumpkin with your hands and feel the weight of the pie. A good quality green pumpkin should be relatively heavy, which means it has a higher water content and a fuller flesh.

3. Uniform color: A high-quality green pumpkin should have a uniform green appearance without excessive yellow spots or brown spots. Pumpkins that are uniform in color are usually of better quality.

4. Feel check: gently press the surface of the pumpkin with your hands, and the high-quality green pumpkin should feel solid and inelastic. If the pumpkin is too soft or bouncy, it may be a sign of overripeness or poor quality.

5. Melon vine inspection: check the stems and vines of pumpkins, high-quality green pumpkins should have healthy stems and vines, and there is no rot or wilting.