Pumpkin: You can eat that scrumptious pumpkin pie without all the guilt! Pumpkin is an excellent source of beta-carotene (269 percent RDA per half-cup serving), which is converted to resistance-building vitamin A. Pumpkin is also a wonderful source of iron (17 percent RDA per half-cup serving), a mineral essential for transporting oxygen to our working cells. And surprisingly, canned pumpkin contains 15 times more beta-carotene than fresh pumpkin.
Thursday, November 22, 2007
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1 comment:
Thank goodness because I love making pumpkin chocolate chip cookies/ muffins (cookies baked in a muffin pan).
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