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The pumpkin’s flesh is eaten cooked as a vegetable, fried, au gratin, together with sauces and as garnish for several dishes. However, this flesh is somewhat insipid so it is usually seasoned with aromatic herbs. The winter varieties are widely used in confectionery. Pumpkins are cultivated both for the fruit as for their seeds, which can be consumed as dry fruits or used to obtain fuel oil and cooking oil. The leaves and the flowers are also consumed as vegetables.
Nutrition and eating
The pumpkin fruit contains the following nutritious composition for each 100 g of edible product: 0.38 g of protein, 1.85 g of carbohydrate, 4,000 IU of vitamin A, 60 mcg of vitamin B1, 30 mcg of vitamin B2, 11 mg of vitamin C, 18 mg of calcium, 44 mg of phosphorus, 0.6 mg of iron and 9 calories of energetic value.

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Colorful varieties of pumpkins and squashes. Color gradient background