Pumpkin is 92% water, 6.5% carbohydrate, 0.1% fat and 1% protein (table).Pumpkins are very versatile in their uses for cooking.In Italy, it can be used with cheeses as a savory stuffing for ravioli.Also, pumpkin can be used to flavor both alcoholic and nonalcoholic beverages.Pumpkins are grown all around the world for a variety of reasons ranging from agricultural purposes (such as animal feed) to commercial and ornamental sales.
Vitamin C is present in moderate content (11% DV), but no other nutrients are in significant amounts (less than 10% DV, table).
In Australia and New Zealand, pumpkin is often roasted in conjunction with other vegetables.
In Japan, small pumpkins are served in savory dishes, including tempura.
Pumpkins are, however, rather hardy, and even if many leaves and portions of the vine are removed or damaged, the plant can very quickly re-grow secondary vines to replace what was removed. If there are inadequate bees for pollination, gardeners often have to hand pollinate.
per hive, or 5 hives per 2 hectares) is recommended by the U. Inadequately pollinated pumpkins usually start growing but abort before full development.