What is the difference between chestnut squash and baby baby pumpkin?

This variety has a unique flavor, dense flesh, delicate taste, and a chestnut-like taste. The main production area is Heilongjiang Province in the northeast region. The baby pumpkin comes from a cross-bred pumpkin in Japan.

2.The taste is different: the texture of Beibei pumpkin is relatively soft and moist, with the aroma of chestnut and the sweetness of sweet potato, which belongs to the combination of chestnut and sweet potato aroma.

The great feature of chestnut pumpkin is that it has the aroma of chestnut, and the taste is very similar to chestnut, which is very sweet, soft and fragrant.

3.Different ways to eat: Beibei pumpkin and chestnut pumpkin generally like to be steamed and eaten, in addition to steaming, Beibei pumpkin can also be used to make sweets, which is very delicious. And chestnut pumpkin can also be used to stir-fry or fry, so that the chestnut flavor in the pumpkin is more prominent.

To sum up, there are obvious differences between chestnut pumpkin and baby baby pumpkin in terms of taste, ** and eating methods. You can choose the right variety for you according to your taste and needs.

Although the taste of chestnut squash and beibei pumpkin is very similar, both have a chestnut flavor, but the taste is still different.

1. The taste is different.

The taste of high-quality beibei pumpkin is closer to that of chestnut pumpkin, while the beibei pumpkin with poor quality is too soft and has a worse taste. Moreover, chestnut pumpkin has a strong chestnut flavor, and Beibei pumpkin has a faint chestnut flavor and sweet potato flavor, and the taste is more diverse.

2. **Different.

Chestnut pumpkin, also known as New Zealand pumpkin, is a new variety of small-melon early-maturing pumpkin, with oblate spherical fruit, longitudinal pattern on the skin, and thick, orange-yellow flesh. This variety has a unique flavor, dense flesh, delicate taste, and a chestnut-like taste. It is suitable for various cooking methods such as stir-frying, frying, and steaming.

The main production area is Heilongjiang Province in the northeast region. Beibei pumpkin is a cross-bred pumpkin from Japan.

Chestnut squash and beibei squash nutritional value:

1. Chestnut pumpkin and beibei pumpkin are high in calcium, potassium and sodium, especially suitable for middle-aged and elderly people and patients with high blood pressure, which is conducive to the prevention of osteoporosis and hypertension. In addition, it contains phosphorus, magnesium, iron, copper, manganese, chromium, boron and other elements.

2. Chestnut pumpkin and baby pumpkin contain a variety of amino acids required by the human body, among which lysine, leucine, isoleucine, phenylalanine, threonine and other contents are high. In addition, the ascorbate oxidase genotype in pumpkin was the same as that of tobacco, but the activity was significantly higher than that of tobacco, indicating that the content of immunoactive proteins in pumpkin was higher.

3. The lipids in pumpkin seeds have a good preventive effect on urinary system diseases and prostatic hyperplasia.

4. Pumpkin polysaccharide is a non-specific immune enhancer, which can improve the body's immune function, promote the production of cytokines, and play a multi-faceted regulatory function on the immune system through the activation of complement and other ways.

Chestnut pumpkin has a chestnut flavor, especially sweet, beibei, pumpkin compared to noodles and fields without chestnut taste.

Babe baby pumpkin andChestnut squashThe difference is: chestnut pumpkin is a strong chestnut flavorBaby pumpkinIn addition to the faint chestnut flavor, there is also a sweet potato flavor, and the taste is more diverse.

Beibei pumpkin is the name of the pumpkin variety, it is successfully cultivated by the Japanese Mikodo Concord Seedling Co., Ltd. in 1998 through crossbreeding, its size is very small, about 6 taels, the taste is very powdery, the sweetness is also very high, so it is loved by many people.

It is also known as golden chestnut melon, because of the taste of powder and glutinous sweetness, with a similar aroma and taste of chestnut, even if it is steamed without any seasoning, the natural sweet fragrance is enough to conquer the taste buds, even people who don't like pumpkin can't help but eat a few more bites.

The skin of the pumpkin is dark green, with a small and delicate fruit shape and a powdery and sweet flesh. It was cross-bred in Japan in 1998 and introduced to China in 2002. Nowadays, the technology of growing Beibei pumpkin in China is very mature.

Chestnut pumpkin is a new variety of small-melon early-maturing pumpkin, the fruit is oblate-spherical, the skin has longitudinal patterns, and the flesh is thick and orange-yellow. This variety has a unique flavor, dense meat, delicate taste, and a taste like chestnut, which is suitable for various cooking methods such as stir-frying, frying, and steaming.

Chestnut pumpkin is a general term for pumpkin types, which can be divided into green chestnut pumpkin and red chestnut pumpkin according to color, and can be divided into high-yield chestnut pumpkin and small chestnut pumpkin varieties according to fruit size. According to the use, it can be divided into edible chestnut pumpkin, processed chestnut pumpkin and edible and processed chestnut pumpkin.

Chestnut pumpkin is more expensive in our place, generally 4 pieces and 5 pounds. Beibei's small pumpkin is generally more than a pound. Let's take a dish of chestnut pumpkin.

Ingredients: 1 chestnut pumpkin, 2 pork ribs, 1 ginger, 5 cloves of garlic, starch, salt, tempeh, light soy sauce, oyster sauce, oil, water, chopped green onion, etc.

The detailed steps are as follows:

Step 1: Prepare two pork ribs, cut the ribs into small pieces, put them in a large bowl and add two spoons of starch, grab them by hand for two minutes, and then clean the ribs with water two or three times, wash out the blood water, and then dry the ribs after washing, and put them in a dish for later use.

Step 2: Prepare 1 piece of ginger, 5 cloves of garlic, peel and wash them, chop them, add them to the ribs after chopping, and then prepare a small handful of tempeh to wash and drain the water and add it to the ribs together, then add an appropriate amount of salt, a little light soy sauce, a little oyster sauce, a spoonful of starch, grab it by hand and mix it evenly, and pour in a little oil after grabbing and mixing evenly, lock the moisture of the ribs and increase the flavor, grab it again and mix evenly and put it aside for later use.

Step 3: Prepare a chestnut pumpkin, this pumpkin does not need to be peeled, the skin is soft after cooking, and the taste is very good, we only need to brush the surface of the pumpkin with a brush, and then cut the pumpkin with a knife, and then dig up the sac inside.

Step 4: To process the clean pumpkin, we use a knife to cut it into small pieces, you can cut it into small triangular pieces, and put it in a casserole after cutting.

Step 5: Arrange the pumpkin cubes, then pour the prepared ribs into the casserole, and spread the ribs as flat as possible.

Step 6: After the ribs are laid out, pour a bowl of water along the edge of the pot, the water does not need too much, we don't need a lot of time to make this dish, the taste of the ribs is tender and smooth, and it will be very flavorful.

Step 7: Cover the pot and turn up the heat to boil, turn to medium-low heat and simmer for 13 minutes, pumpkin and pork ribs are cut into small pieces, so boiling for 13 minutes is enough, don't be afraid of not cooking, because the taste of the ribs is not good after boiling for a long time.

Step 8: When the time comes, you can turn off the fire, you can also sprinkle a little green onion to make a decoration and increase the fragrance, this chestnut pumpkin pork ribs pot is ready, friends who like it can try it, pumpkin with pork ribs is healthy and delicious, the taste is good, delicious and nutritious, it is a dish suitable for all ages.

How much difference is between the texture and taste of different varieties of pumpkin, the guy bought it at one time and tried it for comparison, and the result was unexpected.

Beibei's little pumpkin is small and exquisite, gray-green in color, as if covered with a layer of fog. The melon is deep and the melon petals are bulging. Other pumpkins, of indeterminate size, have oblate spherical fruits, longitudinal patterns on the skin, and thick, orange-yellow flesh.

Beibei Pumpkin is a cross-bred pumpkin from Japan. The common pumpkin is a melon variety widely cultivated in the north and south of China.

The color of the skin of the chestnut pumpkin is not much different from that of a regular pumpkin, and the outer skin is sometimes yellow and sometimes dark green. But there are some differences in size, the ordinary pumpkin is larger, while the chestnut pumpkin is a new variety of small pumpkin type, so it is smaller. The taste difference is relatively large, and chestnut pumpkin tastes more chestnut fragrance than ordinary pumpkin.

Size: Chestnut pumpkin belongs to the pumpkin small melon type pumpkin variety, which is smaller, only about 300 grams per piece, while ordinary pumpkin is relatively large and can reach more than ten catties.

Taste: Ordinary pumpkin steamed out of the taste is sweeter, but not soft and glutinous, chestnut pumpkin has a higher sweetness, the taste is powdery, delicate, sweet, with the fragrance of fresh chestnuts, in the production is, no need to add any seasoning, there is a natural sweet fragrance.

Efficacy: Chestnut pumpkin has the effect of detoxifying and nourishing the skin, strengthening the body, strengthening the spleen and stomach, and ordinary pumpkin has the effect of promoting bone growth, improving immunity and lowering cholesterol.

Ordinary pumpkin has the same nutrients as chestnut pumpkin, and cheese chestnut pumpkin will have more nutrients and a softer taste.

Pumpkin is rich in carbohydrates, proteins, vitamins C, E and mineral elements such as carotene, calcium, cobalt, as well as active ingredients such as mannitol and citrulmine.

1.The pectin content in pumpkin is abundant, has good adsorption, can bind toxins, bacteria or heavy metals in the body, and plays a good detoxification role;

2.Pumpkin is very rich in cobalt, which can promote the body's metabolism, participate in the synthesis of vitamin B12, and have a positive effect on diabetes and blood sugar reduction.

3.The vitamin C and amino acids in pumpkin can prevent roughness, delay aging, speed up cell repair, and enhance elasticity, especially suitable for women.

4.Pumpkin is rich in polysaccharides, which are non-specific immune boosters that can improve the body's immunity;

5.Pumpkin contains carotene and lycopene active substances, which have certain effects on the prevention of breast cancer, ovarian cancer and male prostate cancer.

Efficacy. Pumpkin has the effects of lowering blood sugar and blood pressure, detoxifying and nourishing the skin, strengthening the body, strengthening the spleen and stomach, etc., and can be used for diabetes, hypertension, constipation, and low immunity.

1.Lowers blood sugar and blood pressure.

The cobalt element in pumpkin can promote body metabolism, reduce blood sugar and diabetes, and pumpkin can also significantly reduce serum cholesterol and triglycerides, and prevent the formation of blood clots.

2.Detoxify and nourish the skin.

The abundant pectin in pumpkin can adsorb harmful microorganisms and heavy metals in the body, help toxin discharge to achieve the purpose of detoxification, in addition, vitamin C and amino acids in pumpkin have a good effect on protecting, accelerating repair and enhancing elasticity.

3.Stay fit.

The polysaccharides, vitamins and minerals such as calcium and zinc in pumpkin can promote the body's metabolism, improve the body's immune function, promote the production of cytokines, and strengthen the body's physique.

4.Strengthens the spleen and stomach.

In addition to helping to flush out heavy metals, the pectin in pumpkin can also protect the gastric mucosa, prevent rough food damage and promote ulcer wound healing. Pumpkin is warm and sweet, and has a certain effect on improving spleen and stomach deficiency and cold.

5.Prevention and treatment of gout.

Pumpkin is an alkaline food and almost does not contain purines, which is conducive to the acid-base balance in the body and promotes the excretion of uric acid, and has a certain therapeutic effect on the prevention and treatment of gout.

6.Prevent cancer.

The mannitol in pumpkin can detoxify and reduce the damage of toxins in feces to the body and prevent the occurrence of colon cancer.

Chestnut pumpkin is not a genetically modified food, this is a small melon-type early-maturing pumpkin variety cultivated by researchers, chestnut pumpkin is a new variety of small-melon early-maturing pumpkin, the shape is oblate and spherical, the skin has a longitudinal pattern, the flesh is orange-yellow, the flesh is thick, the taste is glutinous, and the taste is like chestnut.

Transgenic is a biotechnology that introduces one or more exogenous genes into the target organism through a certain method and makes it effectively expressed. The chestnut pumpkin does not apply genetically modified technology, so it is not a genetically modified food, so it can be eaten with confidence.

Compared with ordinary pumpkin, chestnut pumpkin is a little smaller, but the nutrition is not bad at all, chestnut pumpkin contains sufficient protein, iron, pectin, calcium, cobalt and other elements, cobalt can well supplement the nutrients required for human hematopoietic function.

The taste of the first bite will not be amazing, but when you eat the second and third bites in a row, the mouthful of glutinous texture and the aroma of chestnuts will become stronger and stronger. Even picky eaters don't want to be hungry.

Chestnut pumpkin can not only be eaten directly steamed and eaten in the microwave, but also fried and eaten, made into pumpkin puree for the baby as supplementary food, and after steaming, it is special flour and glutinous.

The pumpkin is mixed with the aroma of chestnut, and the steamed chestnut pumpkin has a golden color, which looks like a salted egg yolk, but in fact it is as delicate as lotus paste, and even the skin of the melon presents an attractive texture.

There is another point to be highlighted, chestnut pumpkin has only 23 calories, which is lower than that of sweet potatoes and corn, high fiber, low fat, low carb, low calorie, and high nutrition, which can be said to be the first choice for contemporary low-fat healthy vegetables and fruits. Delicious and not fat? It's no longer about thinking about beauty.

**Which pumpkin is best?

That must be Shaanxi Weinan! It is located in the eastern part of the Guanzhong Plain in Shaanxi Province, with four distinct seasons, sufficient rainfall, sufficient sunshine, superior climatic conditions, conducive to the development of agriculture, and has a long history of cultivation.

Shaanxi's chestnut pumpkin is naturally ripe, not ripe, and no added pure natural health food.

Its skin is thin and the meat is thick, fragrant and glutinous flour, nutritious and healthy, soft and glutinous after steaming, and children and the elderly love to eat.