Scientific name: Benincasa hispida
Ash Pumkin’s genetic diversity is far along spread across, and hence it is typically challenging t found out its origin. According to botanists the countries of origin may range from China, Malayasia, Japan, Indo-Malayasia, etc. In its raw form, this vegetable tastes like dense cucumber and when cooked it resembles a bottle gourd or chayote.
This vegetable is reputed for its refrigerant and coolant quality that makes it a good digestive. Consumption of the ash pumkin alleviates heartburns, over-acidity, heat-induced headaches, vomiting, and tension. Some also use them as a remedy to epilepsy and asthma.
With Ash pumkin, storage is easy considering that at room temperatures itself, ash pumpkins can be stored for 2 to 3 months straight. Additionally, one may store it to up to 6 months in case it is kept in cool and dry conditions. In case of cut wedges of this vegetable, you can refrigerate it packed for upto a week.
Taste and use:
Ash pumkin has a mildly insipid taste that is sweet and earthy. Upon growing, the taste tones lighten and has a watery texture when cooked.
Taking into account its multiple nutritional benefits, this is often a main ingredient in multiple Indian dishes. Additionally, some also prefer consuming its seeds and make the vegetable into a pulpy juice.
100g of raw ash pumkin contains the following values:
- Energy: 13kcal
- Protein: 0.4g
- Calcium: 19mg
- Iron: 0.4mg
- Magnesium: 10mg
- Niacin: 0.4mg
- Vitamin A: 0IU
- Vitamin C: 13mg
- Thiamin: 0mg
- Riboflavin: 0.1mg