Pumpkins are low in Saturated Fat, and very low in Cholesterol and Sodium. They're also a good source of Thiamin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Iron, Magnesium and Phosphorus, and an excellent source of Vitamin A, Vitamin C, Vitamin E (Alp
Amount per serving
| Calories :89 | Calories from Fat : |
|---|
| Total Fat | 0.7 |
| Cholesterol | 67% |
| Sodium | 80% |
| Total Carbohydrate | 0% |
| Dietary Fiber | 0% |
| Sugars | 0% |
| Protein | 19.4% |
| Vitamin A | 50% |
| Vitamin C | 1% |
| Calcium | 80 % |
| Iron | 1.2% |
The Massachusett Indian word for "eaten raw" is "Askutasquash." An important Indian food, few white men shared the desire to eat squash raw, until recent years when raw summer squash types began to appear in salads.
The vegetable responsible for preventing the starvation of the pilgrims during their first winter in America was the pumpkin.