Fluted pumpkin leaves is one of the commonly consumed dark leafy vegetables in Africa and many people in Africa have been eating pumpkin leaves without really realizing the benefits.
This type of dark green leafy vegetable is so versatile and can be recognized as a panacea to cure some of our hunger as well as illness. While many people prefer to cook it as a vegetable with all the condiments that help with the appetite, some just boil and eat it plain like that or blend it into a shake. Whatever the case may be, there is guaranteed level of various nutrients with any style.
Fluted pumpkin leaves have a lot of health benefits if only we can look deep into its benefits.
Here are the health benefit of pumpkin leaves:
- Prevention of convulsion – the young leaves are sliced and mixed with salt and coconut water and then stored in a bottle for the treatment of convulsion.
- Lowers cholesterol – leaves have hypolipidemic effect and may be a useful therapy in hypercholestolemia.
- Boost fertility – a study shows that pumpkin leaves have the ability to regenerate testicular damage and increase spermatogenesis.
- Rich in iron and can be used to cure anemia.
- Can be used by nursing mothers to lactate properly.
- Is good for diabetics as it has sugar reducing effects.
- Contain a healthy amount of vitamin that the body needs.
- Protects the liver
- It has an anti-bacterial effect.
- Increases blood volume.
- Boosts immune system.
- Has high protein content.
The pumpkin leaves are excellent for making a richly-flavored curry.
Here is the pumpkin leaf curry, with rice and chicken recipe.
|Chicken||Prepare a marinade, blending salt, garlic, lime juice, black pepper and native mint to taste; Soak chicken pieces for 30 minutes; Then bake at 1800C for 20 minutes.|
|Flavored rice||Basmati rice, add 1 cardamom leaf, 1 turmeric leaf, grated galangal, garlic, 5 cloves, 1-inch cinnamon bark, salt, a little native mint and a little lemon basil. Boil rice & ingredients until ready,|
|Pumpkin curry||When rice is simmering boil the young pumpkin leaves for 3 minutes, then puree. In a saucepan, fry spring onion, ginger, garlic, 1 cardamom leaf, four cloves, 1.5 inches of cinnamon bark, 1 chili, 1 turmeric leaf. Fry. Ideally, use mustard seed oil for frying. Add puree pumpkin leaf, blend and season with salt, ½ teaspoon cumin, 2 hot chilies (or ½ teaspoon cayenne pepper). Shred chicken, add to the curry. Bring to the boil, adding any remaining marinade. Add native mint and lemon basil simmers 5 – 10 minutes then serve.|