Foods Derived from pumpkin TO EAT AT ANY TIME OF YEAR

The pumpkin helps prevent heart attacks, since it contains significant amounts of pectin, a nutrient that helps prevent cholesterol from sticking to blood vessels, and contains vitamins A, B1, B2, C and E, minerals such as sodium, potassium, iron, calcium and zinc

The 35 percent of the composition of the pulp corresponds to fatty acids such as tocopherol and oleic, which contribute to reducing the level of blood cholesterol pumpkin is a fruit that despite having multiple nutritional properties is hardly consumed by the Mexican population, in this situation, students of the National School of Biological Sciences (ENCB) devised a formula to prepare the fruit in syrup, in order to diversify their consumption and improve nutrition of Mexicans.

The project to harness the pumpkin was developed by the students Iris Gonzalez Bautista, Edith Gomez Areli Diaz, Laura and Sara Garcia Santiago Sosa Marbelodet Delgado, who ensured that the waste this fruit, which is considered the largest in the world, you lose the opportunity included in the diet of Mexican food very complete.

The low consumption of the pumpkin because it is a fruit in season and when it ends, traders in the supply centers only removed the seeds for individual sale and pull the pulp. "We decided to prepare the fruit in syrup for the purpose of enabling the population to consume at any time of year and benefit from their nutrients.

The pumpkin helps prevent heart attacks, since it contains significant amounts of pectin, a nutrient that helps prevent cholesterol from sticking to blood vessels. The pumpkin flesh contains retinol (purest form of vitamin A), which is a necessary nutrient for the eyes, mucous membrane function and growth.

The fruit is high in vitamins A, B1, B2, C and E, plus minerals like sodium, potassium, iron, calcium and zinc. "The 35 percent of the composition of the pulp corresponds to fatty acids such as tocopherol and oleic, which being unsaturated help reduce the cholesterol in the blood, which also contains tyrosine and leucine, which are two of the 20 amino acids that form proteins, which are the same muscle tissue.

To develop conservation must be carefully selected fruit, because the color of the shell is crucial to the fruit has the highest level of nutrients. "To select the fruit using a special table that specifies the colors that must have to be processed.

After selecting the fruit, is broken into pieces and cut the shell, with the aim of giving a heat treatment to the pulp and seeds, which are also rich in fatty acids.

The product is produced with strict adherence to hygiene and quality. "To ensure its preservation for up to two years, undergoes a pasteurization process.

In order to bring the benefits of this new product to society, not rule out the possibility of creating a micro to market this food.