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Butternut Squash Full Nutrition Profile

Butternut Squash

Butternut squash, (butternut pumpkin, اليقطين الشموطي) is a type of winter squash characterized by yellow skin and orange fleshy pulp, it have a sweet nutty taste similar to that of a pumpkin.

Butternut squash, a lucrative economic source of food loaded with nutritional benefits, it is an excellent source of various vitamins, minerals, and antioxidants.

A single serving of Butternut squash provides three times the daily-recommended dose of Beta-carotene (a carotenoid found in butternut squash) that converts to vitamin A in the body, thus satisfying the cellular demands of vitamin A essential for preserving a healthy vision.

Butternut squash is highly saturated in polyphenols, such as cryptoxanthin, alpha carotene, and lutein, as well as it is a good source of ascorbic acid (vitamin C), vitamin E, and several vitamins B. Moreover, it is an excellent source of several anti-hypertensive minerals (that lower blood pressure) such as potassium, manganese, and magnesium. Additionally, the seeds are great sources of soluble and insoluble fiber, fats, and tryptophan.

Intake

Butternut squash is a versatile inexpensive vegetable available all year round. Enjoy a light soup of squash (smashed into puree) with onions and garlic. Additionally, roast the seed and eat them on the go.

Cut squash in halves, fill them with Parmesan or Greek cheese and cooked brown rice, add few drops of olive oil, and then roast in oven to enjoy a delightful taste while eating these stuffed packs. Alternatively, simply grill slices of squash and serve with a meat steak or chicken breast.

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