Pumpkin flowers properties

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.


Are pumpkin flowers good to eat?

Pumpkin flowers are edible. They can be eaten raw in salads, cooked with other vegetables, steamed, etc. (The soup made with potatoes and squash blossoms is delicious)

Edible properties of pumpkin flowers

Pumpkin flowers have abundant water, very little fat. They are rich in calcium and phosphorus as recommended during growth or problems with osteoporosis.

Although not containing as much vitamin A as pumpkins, its vitamin C and folic acid levels are much higher. (See properties of these elements in detail in the listing above within the section “Food properties of pumpkins”)

Although it is a food difficult to obtain, you can resort to planting your own flowers to use these as something different for special menus on special days.

flor de calabacin

Courgettes with flowers still present

Composition of raw pumpkin flowers per 100 gr.
Water 95, 15 g
Calories 14 kcal
Fat 0.24 g
Proteins 1.16 g
Carbohydrates 3, 28 g
Fiber 0 g
Potassium 173 mgs
Iron 0, 70 mgs
Sodium 3 mgs
Magnesium 24 mgs
Calcium 39 mgs
Phosphorus 49 mgs
Vitamin C 28 mgs
Vitamin A 195 UI
B1 vitamin (Thiamin) 0.042 mgs
B2 vitamin (Riboflavin) 0, 075 mgs
B3 vitamin (Niacin) 0, 690 mgs
B6 vitamin (Pyridoxine)
Vitamin E
Folic acid 59 mcg

punto rojo More information on pumpkin.

Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

Other interesting articles

This material is for informational purposes only. In case of doubt, consult the doctor.
"Botanical" is not responsible for damages caused by self-medication.

Botanical-online is an informative page that describes, among other topics, the traditional uses of plants from a therapeutic point of view. Their descriptions do not replace professional advice. Botanical-online is not responsible for self-medication and recommends consulting with the physician.