Can pumpkin and seafood be eaten together?

What makes pumpkin different from other melon vegetables is that it contains a large amount of sugar, so normal pumpkin tastes quite sweet. Therefore, many people not only like to use pumpkin to cook, but also like to use pumpkin to make some desserts, such as pumpkin pie. Some people get food poisoning because they don't know which foods are incompatible with seafood when eating seafood. Can pumpkin and seafood be eaten together?

Can pumpkin and shrimp be eaten together?

Cannot be eaten together. The reason is that eating them together will cause dysentery.

Every 100 grams contains 0.6 grams of protein and 1 gram of fat. Carbohydrates 5.7 grams, crude fiber 1.1 grams, ash 6 grams, calcium 10 mg, phosphorus 32 mg, iron 0.5 mg, carotene 0.57 mg, riboflavin 0.04 mg, niacin 0.7 mg, ascorbic acid 5 mg. In addition, it also contains citrulline, arginine, asparagine, trigonelline, adenine, glucose, mannitol, pentosan, and pectin.

The beneficial ingredients in pumpkin for the human body include polysaccharides, amino acids, active protein carotenoids and various trace elements. Functions of various ingredients:

1. Polysaccharides: Pumpkin polysaccharide is a non-specific immunoenhancer that can improve the body's immune function, promote cytokine production, and exert multi-faceted regulatory functions on the immune system through pathways such as complement activation.

2. Carotenoids: The rich carotenoids in pumpkin can be converted into vitamin A with important physiological functions in the body, thereby playing an important physiological function in the growth and differentiation of epithelial tissue, maintaining normal vision, and promoting bone development.

3. Mineral elements: Pumpkin is high in calcium, potassium and low in sodium, which is especially suitable for middle-aged and elderly people and patients with hypertension. It is beneficial for preventing osteoporosis and hypertension. In addition, it also contains elements such as phosphorus, magnesium, iron, copper, manganese, chromium, and boron.

4. Amino acids and active proteins: Pumpkin contains many amino acids needed by the human body, among which lysine, leucine, isoleucine, phenylalanine, threonine, etc. are contained in high content.

Can pregnant women eat pumpkin?

Can pregnant women eat pumpkin? The answer is yes, of course pregnant women can eat pumpkin. When pregnant women choose to eat pumpkin, remember that it is best to eat steamed pumpkin, or cut the pumpkin into slices and then add it to porridge. In this way, whether it is made into porridge or a bowl, it is very nutritious and delicious.

Pregnant women have toxins in their bodies. At this time, if you choose to eat pumpkin, pumpkin is rich in trace elements, which are necessary for nutrition during pregnancy. Pumpkin is rich in pectin, which has excellent adsorption properties. It can adhere to and effectively eliminate the bacterial toxicity and the effects of heavy metals and radioactive elements in the body, and has the effect of resisting environmental toxins. It can protect the human body from invisible harm. Therefore, it is beneficial to pregnant women and fetuses.

Pumpkin is rich in vitamin E and b-carotene. Vitamin E has a strong antioxidant effect, which can effectively protect the body from damage by some oxygen free radicals and peroxides, and may have a certain anti-aging effect. b-Carotene can be converted into vitamin A in the body, which has important physiological effects on the human body. It plays an important role in protecting eyesight, preventing eye diseases, maintaining the health of human epithelial tissue, maintaining bone health, and preventing cancer.

When pregnant women eat pumpkin, remember to cook it thoroughly, whether you are making porridge or steaming it, it must be cooked thoroughly. Otherwise, the pumpkin is not cooked and will taste raw and astringent, which is not good for health.