Pumpkins: 
- A rich source of beta carotene.
- A good low-calorie source of iron and potassium.
- High in fibre.
- The seeds are a good source of protein, iron, zinc, B vitamins, vitamin E and fibre.
- Can be stored for long periods of time.
Many studies have suggested that eating more plant foods such as pumpkin decreases the risk of obesity and overall mortality. It can also help prevent diabetes and heart disease, and promote a healthy complexion and hair, increased energy, and a healthful body mass index (BMI).
They have demonstrated the following health benefits. 
- Regulating blood pressure
- Reducing the risk of cancer
- Combating diabetes
- Daily fiber content
- Immune health
- Nutritional breakdown
According to the USDA National Nutrient Database, one cup of cooked, boiled, or drained pumpkin without salt contains:
- 1.76 g of protein
- 2.7 g of fiber
- 49 calories
- 0.17 g of fat
- 0 g of cholesterol
- 12.01 g of carbohydrate
(Readers Digest: Food that Harm Foods that Heal. Montreal, Quebec. The Readers Digest Association, 2004 & https://www.medicalnewstoday.com/articles/279610.php).
