Pumpkin

ByОлена Коновалова
PUMPKIN
     In contrast to other genera within the family Cucurbitaceae (e.g., Cucurbita pepo var. patisson, Cucurbita pepo ssp. pepo, and Cucumis sativus), the pumpkin (Cucurbita maxima or Cucurbita moschata) exhibits a unique chemical profile. Pumpkin is characterized by an exceptional concentration of carotenoids: the total carotenoid content per 100 g is 7260.0 µg (145.0% of the Daily Value [DV]). This includes significant levels of beta-carotene (62.0% DV), beta-cryptoxanthin (42.9%), and the xanthophylls lutein and its isomer zeaxanthin (25.0%). These antioxidants possess the capacity to accumulate within ocular tissues, providing essential photoprotection and supporting visual acuity. Additionally, it contains a sufficient concentration of ascorbic acid (13.0%).
     Regarding its mineral profile, pumpkin is distinguished by a high concentration of: vanadium (225.0% DV per 100 g), silicon (100.0%), rubidium (69.0%), potassium (14.0%), boron (22.6%), copper (13.0%), and cobalt (10.0%). The nutritional profile further includes total phytosterols (21.8% DV), which modulate cholesterol homeostasis, and glucose (11.0%). Starch (0.6 g per 100 g) and sucrose (0.7 g) are present only in minor quantities.
     The total purine base content is minimal, representing 1.7% of the daily allowance per 100 g.
     The concentration of oxalic acid per 100 g is 22 mg, which constitutes 5.5% of the maximum tolerable daily intake (for further details, see Rhubarb).
Caloric content per 100 g: 26 kcal
Water in 100 g: 91.6 g
Ash from 100 g: 0.8 g
CHEMICAL COMPOSITION
 
Vitamins, macro- and microelements, nutrients per 100 g
VITAMINS
Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually*
Vitamin B1 (thiamine) 0.05 mg 3% 5
Vitamin B2 (riboflavin) 0.11 mg 6% 10
Vitamin B5 (pantothenic acid) 0.3 mg 6% 10
Vitamin B6 (pyridoxine) 0.06 mg 3% 5
Vitamin B9 (folic acid) 16 µg 4% 5
Vitamin B12 (cyanocobalamin) 0.0 µg 0% 0
Vitamin C (ascorbic acid) 9 mg 13% 20
Vitamin E (alpha-tocopherol) 1.06 mg 7% 10
Vitamin D (ergocalciferol) 0.0 µg 0% 0
Vitamin PP (nicotinic acid) 0.8 mg 4% 5
Vitamin K (phylloquinone) 1.1 µg 0.9% 0
Biotin 0.4 µg 0.8% 0
Beta-carotene 3100 µg 62% 60
Alpha-carotene 515 µg 10.3% 10
Lutein + zeaxanthin 1500 µg  25% 30
Beta-cryptoxanthin 2145 µg 42.9% 40
Choline 8.2 mg 1.6% 0

* Full jug – 100% daily norm; empty – 0-1% daily norm.

 
MINERAL ELEMENTS

Macroelements

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Potassium 340.0 mg 14% 20
Calcium 21.0 mg 2% 5
Silicon 30.0 mg 100% 100
Magnesium 12.0 mg 3% 5
Sodium 1.0 mg 0.1% 0
Sulfur 18 mg 1.8% 0
Phosphorus 25.0-44.0 mg 6% 5
Chlorine 19 mg 0.8% 0

Microelements

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Aluminum 50.8 µg 0.2% 0
Boron 15.85 µg 22.6% 20
Vanadium 89.9 µg 224.8% 10010020
Iron 0.16-1.4 mg 8.1% 10
Iodine 1.0-1.3 µg 0.8% 0
Cobalt 1 µg 10% 10
Manganese 40.0-130.0 µg 6% 5
Copper 130.0 µg 13% 10
Molybdenum 4.6-6.0 µg 7.4% 10
Nickel 4.5-8.3 µg 4.3% 5
Rubidium 68.9 µg 68.9% 70
Selenium 0.3-0.6 µg 0.7% 0
Fluorine 86 µg 2.2% 5
Chromium 2 µg 4% 5
Zinc 240.0-320.0 µg 3.6% 5

 

PROTEINS AND AMINO ACIDS

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total protein content 1 g 2% 5
Content of essential amino acids 0.260 g  1.2% 0
Content of non-essential amino acids 0.572 g 1% 0

 

Essential Amino Acids

 

Acid Name Content, g per 100 g of product % of daily norm
in numbers visually
Valine 0.04 2% 5
Histidine 0.02 2% 5
Isoleucine 0.03 2% 5
Leucine 0.05 2% 5
Lysine 0.05 2% 5
Methionine 0.01  0.6% 0
Threonine 0.03 2%  5
Tryptophan 0.01 1.5% 0
Phenylalanine 0.07 3% 5

 

Non-Essential Amino Acids

 

Acid Name Content, g per 100 g of product % of daily norm
in numbers visually
Alanine 0.10 1.5% 0
Arginine 0.05 0.8% 0
Aspartic acid 0.1  1.0% 0
Glycine 0.03 0.9% 0
Glutamic acid 0.18 1.3% 0
Proline 0.03 0.7% 0
Serine 0.04 0.5% 0
Tyrosine 0.04 1.3% 0
Cystine 0.002 0.9% 0



FATS AND FATTY ACIDS

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total fat content 0.1 g 0.1% 0
Content of unsaturated fatty acids 0.018 g 0.04% 0
Content of omega-3 unsaturated fatty acids 0.033 g  3.3% 5
Content of omega-6 unsaturated fatty acids 0.018 g  0.2% 0
Content of saturated fatty acids 0.027 g 0.1% 0

 

Unsaturated Fatty Acids

 

Acid Name Content, g per 100 g of product
Palmitoleic C 16:1 (omega-7) 0.0 g
Oleic C 18:1 (omega-9) 0.002 g
Linoleic C 18:2 (omega-6) 0.018 g
Linolenic C 18:3 (omega-3) 0.033 g
Stearidonic C 18:4 (omega-3) 0.0 g
Gadoleic C 20:1 (omega-11) 0.0 g
Arachidonic C 20:4 (omega-6) 0.0 g
Eicosapentaenoic C 20:5 (omega-3) 0.0 g
Erucic C 22:1 (omega-9) 0.0 g
Clupanodonic C 22:5 (omega-3) 0.0 g
Docosahexaenoic C 22:6 (omega-3) 0.0 g
Nervonic C 24:1 (omega-9) 0.0 g

 

Saturated Fatty Acids

 

Acid Name Content, g per 100 g of product
Myristic C 14:0 0.0 g
Palmitic C 16:0 0.027 g
Stearic C 18:0 0.0 g
Arachidic C 20:0 No data
Behenic C 22:0 No data
Lignoceric C 24:0 No data

 

Sterols

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total phytosterols 12.0 mg 21.8%  20
Cholesterol 0.0 mg 0% –

 

CARBOHYDRATES

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total carbohydrate content 6.5 g 2% 5
Mono- and disaccharides 4.2 g 8.2% 10
Glucose 1.1 g 11% 10
Fructose 0.9 g  2.6% 5
Sucrose 0.7 g – –
Starch 0.6 g –  –
Fiber 0.5-2 g  6% 5

PURINE BASES

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total purine content 2.8 mg 1.7% 0

Units of measurement:
Piece: about 2000.0 g
Tea glass: 250.0 g
Faceted glass: 200.0 g
Teaspoon: 7.0 g
Tablespoon: 20.0 g

Similar Posts

  • Parenchyma tissues. The Aquiferous Parenchyma: Botanical Comics

    ByОлена Коновалова

    To launch our latest humorous botanical comic within the educational series for pharmaceutical botany, we present a satirical sketch in the tradition of the renowned Ukrainian writer Pavlo Glazovyi! Today, we examine the structural adaptations of succulents to discover how their internal ‘security service’ operates and where they store vital moisture reserves for periods of…

  • Theophrastus. Causes of Plants

    ByОлена Коновалова

    Theophrastus. “Causes of Plants” (Lat. “De causis plantarum”)      The second botanical work of Theophrastus – “Causes of Plants” (or “On the Causes of Plants” or, more accurately in meaning, – “On the Vital Phenomena in Plants”) – represents a kind of processing of the same factual material discussed in “History of Plants”, but from…

  • Basil

    ByОлена Коновалова

    BASIL Basil stands out for its vitamin K (phylloquinone) content (887.2% of the daily requirement per 100 g); carotenoids beta-carotene (62.8%), lutein and its isomer zeaxanthin (56.7%); as well as folic acid (47.3%), vitamin B6 (pyridoxine) (37.4%), vitamin C (ascorbic acid) (25.7%), and pantothenic acid (10.5%).      Among the mineral elements, the following predominate:…

  • Coenzyme Q against aging. Let’s eat meat!

    ByОлена Коновалова

    Coenzyme Q against aging. Let’s eat meat!    Continuing to consider the issue of antioxidants, let us now look at the place and role of one of the components of the body’s own antioxidant defense from a slightly different angle, namely – a component of the respiratory chain in mitochondria – coenzyme Q (= ubiquinone,…

  • How to Remember Alkaloid Formulas

    ByОлена Коновалова

       Rule fourteen – the exam will not be postponed.            How to remember alkaloid formulas?    Alkaloids are compounds that are very diverse in structure. A common feature is the presence of a nitrogen atom in the molecule and the pathway of biosynthesis (they are formed from amino acids, except for pseudoalkaloids). A.P. Orekhov…