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Jewish Recipes --> Recipes --> Vegetable Dishes  --> Pumpkin Recipes

Why Pumpkins on Thanksgiving?

When the Colonists landed in North America they found the Indians growing and using pumpkins. This large, ungainly fruit was enthusiastically embraced by the new Americans and subsequently pumpkin pie became a national Thanksgiving tradition. It was so loved that one early Connecticut colony delayed Thanksgiving because the molasses needed to make this popular pie wasn't readily available. Large, round and orange, the pumpkin is a member of the gourd family, which also includes muskmelon, watermelon and squash. Its orange flesh has a mild, sweet flavor and the seeds-husked and roasted-are delicately nutty. Pumpkin seeds are commonly known as pepitas.

Also see: Kosher Thanksgiving Recipes

Nutrition Facts Pumpkin

  • Amount Per 1 cup (1" cubes) (116 g)
  • Calories 30

% Daily Value*

  • Total fat 0.1 g 0%
  • Saturated fat 0.1 g 0%
  • Polyunsaturated fat 0 g
  • Monounsaturated fat 0 g
  • Cholesterol 0 mg 0%
  • Sodium 1 mg 0%
  • Potassium 394 mg 11%
  • Total Carbohydrate 8 g 2%
  • Dietary fiber 0.6 g 2%
  • Sugar 3.2 g
  • Protein 1.2 g 2%
  • Vitamin A 197% V
  • Vitamin C 17%
  • Calcium 2%
  • Iron 4%
  • Vitamin B-6 5%
  • Vitamin B-12 0%
  • Magnesium 3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Sources include: USDA

 

 

 
Cooking Tips:   Higher humilities, at which most other vegetables keep best in storage, may cause onions to grow roots, rot, and develop surface mold. Excessive drying, however, may result in cracking or loss (bald onions) of the outer bulb scales.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods