Properties of the Pumpkin Flower

Hello, dear Steemians, today I am encouraged to tell you that a few weeks ago in a tiny piece of land left in the patio of my house, a bush grew and, as is common in it, spread everywhere. I think she has a life of her own ha ha ha! There are no gourds yet, but their flowers, so I assume that soon I will have a harvest of them. Precisely, of its flowers and its properties is of which I am going to tell you today.

This flower, besides being striking for its beautiful and vibrant color, contains in itself multiple benefits to the human being and a great versatility of uses. This flower has yellow color and funnel shape (which makes it ideal to fill it). The edibles are those that belong to the species of the Curcubita pepo.

Among the nutritional properties of this flower, it is possible to highlight its high content of calcium, vitamin A, folic acid and potassium. It is low in calories and therefore can be included in stews, fried preparations, among others. It is also rich in flavonoids and its vibrant color, as demonstrated. This makes it ideal to contribute to high cholesterol, antioxidant problems and reduces cardiovascular problems. Various studies show that the pumpkin flower is ideal to improve vision, thanks to its large amount of vitamin A.

However, for its consumption some precautions must be taken: take the flowers, wash them well and put them to drain. It is necessary to put them in a cool place and not store them for more than a day, since they can be damaged quickly.

In the gastronomic world, this flower can be consumed filled with cheese, in stews, in soups, in salads. Maybe, at some point, I will encourage you to use it in my preparations and tell you how it was. For now, I leave you with this information.

Thanks for stopping and reading!

Here I leave flowers of my pumpkin patch:

These photos were taken from my cell phone Gelsi (Haier) and belong to my personal album.