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FOOD FACTS

Vegetables

Pumpkin

Pumpkin

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Introduction

Varieties

Common Ontario varieties include Howden, Funny Face, Connecticut Field, Prize-winner, Jackpot Hybrid, Trick or Treat and Bushkin; other varieties such as Small Sugar, Spooky and Early Cheyenne Pie are best used for cooking (e.g. pies) but can also be used for decorating.


Nutrition

Pumpkin is an excellent source of Vitamin A, thiamine and riboflavin and a good source of Vitamin C. One 4 oz. (115 g) portion, cooked and mashed, contains 38 calories. The seeds are rich in protein and a good source of iron.


History

Pumpkins and squashes are native to the New World. They have often been confused with gourds, which can be traced to the Old World (India). Early references to pumpkins go back only several hundred years when they were called "pompions" (from the Greek pepon, "cooked by the sun"). "Pumpkin" first appeared in the 17th century when the Cinderella fairy tale was written.

Today, pumpkins can be found well beyond North America. English, French, German and Argentinean cooks all use pumpkin to make various breads, pies, soups and casseroles.