Cooked Pumpkin
Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
Nutrition Facts
Serving Size | 30 |
Calories | 0 |
Calories from Fat | 0 |
Total Fat | 0 g |
Saturated Fat | 0 g |
Cholesterol | 0 mg |
Sodium | 0 mg |
Total Carbohydrate | 7 g |
Dietary Fiber | 2 g |
Sugars | 2 g |
Proteins | 1 g |
Vitamin A | 150% DV |
Vitamin C | 10% DV |
Calcium | 2% DV |
Iron | 4% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Servings | 6 |
Preparation Time | 1 hour, 30 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
Ingredients | Measures |
---|---|
Medium pumpkin | 1 |
- Directions
- Preheat oven to 300°F.
- Cut pumpkin into small manageable pieces and cut off pith and seeds.
- Place cut pumpkin, skin side up, in a large roasting pan. Add ¼ cup water, and bake uncovered for 1 hour or until tender.
- Remove from oven, and allow pumpkin to cool.
- When cooled, cut away skin, and mash or puree the pumpkin flesh.
- Use in any recipe that calls for canned pureed pumpkin.
Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.