Good reasons to eat squash

Potimarron, pumpkin, butternut ... The squash season is in full swing from October to December. Low in calories and nutritious, they are excellent for keeping in shape. Healthy allies are rich in vitamin A, minerals, and trace elements, essential nutrients to fight against winter viruses.

Good reasons to eat squash

As the outside temperature drops, the fruit and vegetable shelves fill up with a variety of pumpkins, pastries, pumpkins, and squash. Easy to cook and convenient to store, cucurbits are also rich in essential nutrients to get through the change of seasons and into winter. Here are good reasons to include them in your menus.

Squashes are remineralizing and stimulating.

Squashes contain many minerals and trace elements: calcium, copper, iron, magnesium, manganese, phosphorus, potassium, zinc ... These contributions are useful to stimulate the defenses of the organization and to limit the risks of deficiencies, in particular iron.

They are also rich in vitamin A: 100 g of squash brings approximately 40% of the recommended nutritional values in vitamin A. The latter is essential for the skin and the vision, but not only. It also contributes to the proper functioning of the immune system, which is important in this season to fight against winter viruses. Vitamin A is better absorbed by the body if squashes are eaten with a little fat.


Cucurbitaceae protect our eyes

Squashes contain two pigments: lutein and zeaxanthin, which are only

not synthesized by the body but brought only by food. Pregnant women, people who consume alcohol or who smoke are

more likely to run out. These pigments provide good visual acuity. They filter blue light, which is harmful to the eyes, neutralize free radicals from the sun's rays, and protect against age-related macular degeneration (AMD) and cataracts.


Pumpkin seeds contribute to urinary comfort

Pumpkin seeds are rich in phytosterols, zinc, and unsaturated fatty acids.

The phytosterols especially, make it possible to fight against prostatic disorders: they support a good urinary flow in the event of benign hypertrophy.


Pumpkin, giraumon, butternut ... the main varieties of squashes

Excellent for your health, squashes are also delicious! A taste and a way of cooking for each variety.

  • Butternut squash: its flesh is orange-yellow, tender, and has a small taste of hazelnut. It can be prepared in soup, gratin, soufflé, or cake.
  • Spaghetti squash: its yellow flesh turns into filaments that just need to be scrapped after cooking. It is cooked in boiling water for 20 to 30 minutes and cooks like pasta.
  • Butternut squash: its orange flesh is sweet and very fragrant. It can be cooked in a gratin, soup, and cake.
  • Baby boo: its flesh is orange and very sweet, with a small taste of nuts and chestnut. It is stuffed and its seeds are prized.
  • Potimarron: its flesh is orange and firm with a taste of chestnut. It can be cooked stewed, pureed, gratin, or in a soup.
  • Pumpkin: its flesh is dark orange and melting. It is ideal in soup or puree.
  • Giraumon: its light orange flesh is firm. It can be cooked in soup, gratin, jam.

Read also: