Pumpkin
Pumpkin is a plump, nutritious orange vegetable, and a highly nutrient dense food. It is low in calories but rich in vitamins and minerals, all of which are also in its seeds, leaves, and juices. There are many ways to incorporate pumpkin into desserts, soups, salads, preserves, and even as a substitute for butter.
Pumpkin
Pumpkins
* Pumpkin is commonly known as or Labu Labu Manis * Pumpkin is highly nutritious, rich in vitamins A and C, as well as potassium and dietary fiber. Its sweet flavor makes it a versatile ingredient in both savory and sweet dishes. Pumpkins can be roasted, boiled, steamed, or pureed to make soups, stews, curries, pies, bread, and desserts. Additionally, pumpkin seeds, also known as pepitas, are often roasted and enjoyed as a nutritious snack.
Pumpkins are large, round squashes that are not only delicious but also incredibly nutritious. Rich in beta-carotene, fiber, and potassium, pumpkins are known for their sweet, earthy flavor, which becomes even richer when cooked. They are often used in pies, soups, and roasted vegetable medleys. Pumpkin seeds, or pepitas, are also packed with nutrients and are commonly eaten as a snack or used as a garnish. Pumpkins can be pureed for soups or roasted for a sweet, caramelized flavor. This versatile vegetable is celebrated both for its taste and its health benefits.
Red pumpkin
Red pumpkin is packed with vitamins A and C
PRODUCT INFO Thai pumpkins are medium to large in size, averaging 8 to 14 pounds, and have a flattened, round to ovate shape. The rind is deeply ribbed, textured, firm, and thin, sometimes covered in a powdery coating. When young, Thai pumpkins are dark green, covered in tan speckles and mottling, and as the pumpkin matures in storage, it transitions into to a uniform tan to light brown hue. Underneath the rind, the flesh is dense, bright orange-yellow, and has a drier consistency, encasing a small central cavity filled with ivory seeds and stringy fibers. Thai pumpkins develop a smooth, creamy, and soft texture when cooked and have a rich, sweet, and subtle, spice-like flavor.Thai pumpkins are a good source of vitamins A and C, which are antioxidants that strengthen the immune system, reduce inflammation, and boost collagen production within the skin. The pumpkins also provide potassium to help balance fluid intake, manganese to activate enzymes in the body, and some fiber to stimulate the digestive tract. USES Thai pumpkins, botanically classified as Cucurbita moschata, are large, ridged fruits that grow on a vining plant belonging to the Cucurbitaceae family. The name Thai pumpkin is a general descriptor used to encompass multiple varieties of pumpkins commonly grown in Thailand. Pumpkins have become a favored secondary crop in Thailand and are planted as an additional source of income. The thick-fleshed pumpkins are valued for their resistance to disease, high yields, large size, and easy-to-grow nature. Thai pumpkins are also being cultivated in the United States through exotic farms and in home gardens as a specialty variety. The main variety of Thai pumpkin that is cultivated in both Thailand and the United States is also known as Rai Kaw Tok. SEASON Thai pumpkins are available year-round in Thailand.
Squash (pumpkin Type): Black Futsu Cucurbita Moschata Approx. 2-3 Seeds Per Gram Always Popular At Halloween, Pumpkins Are Fun To Grow In The Garden If You Have Enough Room. They Are Vigorous Trailing Plants And Take Up Quite A Bit Of Space. The Larger Varieties Need A Long Growing Season And Are Great For Competitions And Carving. Smaller Types Are More Practical In The Kitchen. Black Futsu Is A Heavily Ribbed Small Pumpkin Which Is Very Dark Green (almost Black). If Left To Mature Fully It Turns Grey And Eventually Orange. Black Futsu Has A Long Growing Season But Can Be Picked At The Black Grey Or Orange Stage. The Flavour Is Particularly Good And It Stores Well. Please Send Your Inquire For More Details And Best Prices
