Is pumpkin a whole grain and is pumpkin a staple food?

Pumpkins are not coarse grains. This is because coarse grains are relative to the polished rice and white noodles that are usually eaten.

In terms of fine grains, it mainly includes corn, purple rice, sorghum, oats, buckwheat, and wheat bran in cereals.

There are also various dried legumes, such as soybeans, green beans, red beans, mung beans, and tubers, such as sweet potatoes, white potatoes, and so on.

Storage Method:1. Store in a cool and ventilated place.

Pumpkins are naturally placed in a cool, dry, and naturally ventilated corner, which can be stored for a longer time.

2. Ultra-low temperature storage in the basement.

The floor of the basement is covered with a layer of fine sand or wheat straw or wheat straw, and the pumpkin pedicles are placed facing up.

3. Frozen storage.

If you don't want to use it for a long time after cutting, you can remove the pulp, cut it into slices or pieces, put it in a plastic bag and freeze it in the freezer.

Pumpkin is not a staple food, it is a melon vegetable. The carbohydrate content in pumpkin is not high, not only does it not belong to the staple food, but it also does not belong to the potato category, according to the pumpkin data determined in the food composition table, its total carbohydrate content is less than that of watermelon, so pumpkin belongs to vegetables.

Pumpkin is one of the fruits and vegetables rich in carotene, a nutrient that can be converted into vitamin A in the body. Vitamin A also delays the decline in retinal function caused by retinitis pigmentosa. In addition, vitamin A contributes to the formation and maintenance of healthy **, teeth and bones.

Notes on strips of pumpkin.

If you want to pick a good pumpkin, you should start from the following aspects. First of all, in terms of skin color, the darker the yellow color, the clearer, thicker and more mature the stripes; Green pumpkins, green and black are ripe pumpkins. No matter what the variety, the deeper the edges and the more bulging the melon petals, the better.

The second is smelling, the pumpkin has a fragrant smell when ripe, while the unripe tender melon has a vegetable melon taste. Finally, the skin of the old pumpkin is relatively hard and firm, and if the pumpkin skin is broken when pinched, it proves that the ripeness is not enough. In addition, pinch the small stem on the pumpkin with your hand, if it feels very hard, it proves that the pumpkin is picked at the right time.

You can also look at the melon seeds when you cut the pumpkin, because the full melon seeds are also one of the manifestations of the pumpkin's high ripeness.

The above content refers to People's Daily Online - The four effects of eating more pumpkin teach you how to choose a good pumpkin.

Pumpkin is not coarse grains, because coarse grains are relative to the fine grains such as polished rice and white flour that are usually eaten, mainly including corn, purple rice, sorghum, oats, buckwheat, wheat bran and various dried legumes, such as soybeans, green beans, red beans, mung beans and tubers, such as sweet potatoes, white potatoes and so on.

Pumpkin contains a variety of amino acids required by the human body, among which lysine, leucine, isoleucine, phenylalanine, threonine and other contents are high; Pumpkin also contains polysaccharides, which are non-specific immune boosters that can improve the body's immune function; Pumpkin is also rich in carotenoids, which can be converted into vitamin A with important physiological functions in the body, so as to have important physiological functions for the growth and differentiation of epithelial tissue, maintain normal vision, and promote bone development.

In addition, although pumpkin does not belong to coarse grains, it is very beneficial to the human body to eat more coarse grains, which mainly include cereals, miscellaneous legumes and tubers. Various whole grains contain different nutrients, such as: oats are rich in protein; Millet is rich in tryptophan, carotene, iron, and B vitamins; Beans are rich in high-quality protein and fat; Sorghum is rich in fatty acids, but also rich in iron, and so on.

However, there are also some people who are not suitable for eating a large amount of coarse grains, such as: people with poor gastrointestinal function, some elderly and children have weak gastrointestinal function, and they eat too much food fiber is a great burden on the gastrointestinal tract; People with digestive disorders are prone to vein rupture and bleeding ulcers if they eat large amounts of whole grains.

<> pumpkin is neither a coarse grain nor a fine grain, it belongs to the vegetable. Coarse grains are relative to the fine grains such as polished rice and white flour that people usually eat, and coarse grains mainly include corn, purple rice, sorghum, oats, buckwheat, wheat bran and various legumes, such as soybeans, green beans, red beans, mung beans, etc., while coarse grains in tubers include sweet potatoes and white potatoes. In principle, fine grains refer to processed finished grains, generally referring to grains such as flour and rice.