It’s Fall, leaves are falling, the Holidays are fast approaching, pumpkins are in season and flying off the self (especially here in a month). What better way to celebrate Fall and the coming traditions, than with featuring pumpkin as our food of the week. In yesterday’s cooking class, pumpkin play a starring role. So what is so great about pumpkins? Clearly you can tell from the color (and this week’s post) that pumpkin is rich in beta-carotene and antioxidants. Beta-carotene is most recognized for its affiliation with vitamin A (that oh-so important fat-soluble vitamin), making it especially important for your vision, as well as your immune system. There are more, however:

• pulp contains vitamin E and C
• the seeds oils contain proteids, resines and enzymes
• lecithin
• tyrosine
• phosphorus
• lutein and zeaxanthin also aid further in your eye health
• the seeds (pepitas) are a good source of protein and monounsaturated fat
• the oil, also contains phytosterols (chemical composition the same as cholesterol)
• magnesium (bone and teeth health)
• potassium
• zinc (bone density and immunity)

Wow, if beta-carotene wasn’t enough, that sure is an impressive list of benefits. Check in tomorrow for the recipes from cooking class. For more on our fat-burner weight loss programs check out our website at bodychange.net.