Health benefit of Butternut squash
Scientific Name: Cucurbita moschata
Common Name: Butternut pumpkin or gramma
One-half cup of baked cubed butternut squash provides 16IU of the flavonoid, beta-carotene. It also provides a good amount of fiber (three grams) and a generous amount of vitamin C (15 milligrams). It is a good source of fiber, vitamin C, manganese, magnesium, and potassium, and also an excellent source of vitamin A and vitamin E. Butternut squash contains many vital poly-phenolic anti-oxidants and vitamins. This too is one of the low-calorie vegetables, which provides just 45 calories per 100 g. It contains no saturated fats or cholesterol; however, is rich source of phyto-nutrients.
Butternut squash is one of the common vegetables that often recommended by dietitians in the cholesterol controlling and weight reduction programs. In the Cucurbitaceae family, it is the single vegetable source with highest levels of vitamin-A that maintain the integrity of skin and mucus membranes, good eye-sight, and protect against lung and oral cavity cancers. Furthermore, it is also rich in vitamin B complex group.
Everyday uses: Although a fruit, butternut squash is used as a vegetable that can be roasted, toasted, puréed for soups, or mashed and used in casseroles, breads, and muffins. The seeds are edible, either raw or roasted, and the skin is also edible and softens when roasted. One of the most common ways to prepare butternut squash is roasting. Butternut squash finds common use in South Africa. It is often prepared as soup or grilled whole.