Pumpkin leaves also known as “Ugu” by the Ibos of Nigeria, are nutritious and very rich in potassium, calcium, iron and folic acid.
It is a good source of vitamin E, Thiamin, Niacin, vitamin B6, Folate, Iron, magnesium and phosphorus, a very good source of dietary fibre which aids proper digestion to keep a clean colon and a glowing complexion, vitamin A, vitamin C, riboflavin, Potassium, Copper, Magnesium and Manganese.
The leaf is a good source of different vitamins, minerals and rich in antioxidants, such as alpha-carotene and beta–carotene which help to slow down the aging process.
Antioxidants found in the leaves also help to eliminate free radicals which are responsible for the onset of cancerous growths.
Ugu leaves are known for being rich in iron and vitamin C, needed for the production of blood and maintaining good health and a glowing complexion. It also helps in wound healing, and formation of scar tissue.
Anyone short of blood looks pale but with regular consumption of Ugu leaves, your cheeks will have some colour. Which is the reason why most people take its juice mixed with malt as a blood tonic when they feel dizzy.
Its vitamin E content promotes elasticity of the skin and in turn slows down the aging process of the skin.
One of the tricks of preventing premature aging is to indulge in the regular intake of its juice.
You can eat it as well but ensure you eat it fresh or slightly cooked because when overcooked, it loses all its nutrients and you are left with chaff.
If I have to cook my vegetables, they have to make a crunchy sound while eating if not, they are dead and a waste of time and I advise you do same.
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