Cucurbita maxima
Duchesne ssp. maxima
convar. maxima ‚Red Kuri‘
Hokkaido Kürbis
Spanische Bezeichnung: Hokkaido

Familie
Kürbisgewächse (Cucurbitaceae)
Hauptbestandteile:
Mineralstoffe: Kalium, Eisen, Magnesium
Vitamine: B-Vitamine, C, Folsäure, Beta-Carotin (Provitamin A)
Sekundäre Pflanzenstoffe: Antioxidantien, Lutein, Lycopin, Zeaxanthin
Ernte-Hinweise:
/
Verwendung:
Kochen, Backen, Pürieren
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z.B.: als Gemüsebeilage, Ofengemüse, Suppe, Eintopf, Kuchen
Family
Cucurbits (Cucurbitaceae)
Parts Used:
Fruits
Key Constituents:
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Minerals: magnesium, iron, potassium
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Vitamins: B vitamins, C, folic acid, beta-carotine (Provitamin A)
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Secundary plant substances: antioxidants, lutein, lycopene, zeaxanthin
Harvesting Guidelines:
If the lower leaves are harvested, the kale will regrow from the center and the harvest will be more abundant.
Use:
Cooking, baking, pureeing
e.g.: as vegetable garnish, oven vegetables, soup, stew, cake
Originally, the small, deep orange pumpkin comes from the Japanese northern island of Hokkaido. The firm, nutty flesh of the Hokkaido pumpkin tastes particularly good because it is not as fibrous.
Compared to other pumpkin varieties, it has a significantly higher level of nutrients due to its low water content.