What's the taste of pumpkin?

Pumpkin is extremely rich in vitamin A, which can strengthen mucous membrane, prevent colds, prevent rough skin, have the effect of beauty and fitness, and also prevent corneal dryness and night blindness.

Modern medicine has found that pumpkin contains trace elements such as cobalt, zinc, copper and pectin, which can promote the normal secretion of human insulin. Therefore, pumpkin can effectively prevent and treat diabetes, hypertension, liver and kidney diseases, enhance anti-anemia and anti-cancer ability, eliminate bacterial toxicity in vivo, reduce the risk of colon cancer, and prevent and treat atherosclerosis.

Experience the taste of pumpkin personally in spring-pumpkin is warm and sweet, and has the effects of nourishing the middle warmer, diminishing inflammation and relieving pain, detoxifying and killing insects. Eating more is good for your health. Last Saturday, Mr. Gao Jihe, the master of Manchu-Han banquet and executive chef of Qingdao Jie Shen Hotel, and his partners carefully prepared pumpkin dishes with exquisite shapes and diverse tastes, which made the members feast their eyes.

When eating pumpkin, dry frying or coated frying can improve the absorption rate of vitamin A and give full play to its functions. Cutting the pumpkin into pieces and boiling it with kelp into pumpkin seaweed soup is a good food to prevent diabetes.

In addition, processing pumpkin into pumpkin powder and eating it every day can lower blood sugar and fight cancer. Pumpkin pentose extracted from pumpkin powder is used to treat diabetes, and the effect of lowering blood sugar is remarkable.