| Glycemic Index | Glycemic Load |
75.0
|
5.3
|
The glycemic index (GI) of pumpkin (boiled) equals to 75.0, which classifies it as a high GI food. The glycemic load (GL) of pumpkin (boiled) is equal to 5.3, which classifies it as a low GL food.
| Nutrition Facts | |
| Calories (kcal) | 26.0 |
| Carbohydrates (g) | 7.0 |
| Proteins (g) | 1.0 |
| Fats (g) | 0.1 |
100 grams of pumpkin (boiled) contain 26.0 kcal (109 kJ), 1.0 grams of proteins, 7.0 grams of carbohydrates, and 0.1 grams of fats.
Boiled pumpkin is a nutrient-rich and healthy food choice. It is low in calories, fat, sodium, and cholesterol while providing dietary fiber to help aid digestion. Boiling the pumpkin helps preserve its nutritional value without adding additional fats or oils that can be found with other cooking methods such as baking or roasting. Pumpkin contains vitamins A and C which are both important for maintaining good health. Vitamin A supports strong bones, teeth, skin and eyesight while vitamin C boosts immunity and supports collagen production in the body. Boiled pumpkin also provides small amounts of calcium for bone strength; iron for oxygen transport within cells; magnesium to support nerve conduction; potassium to promote heart health; folate needed during pregnancy; zinc required by every cell of your body; selenium essential for antioxidant protection from free radicals damage as well as B-complex vitamins—all necessary nutrients that may not otherwise be obtained through diet alone! One potential downside of boiled pumpkin is that boiling it reduces some of the naturally occurring antioxidants present in raw pumpkins so you might miss out on those benefits if eating boiled over raw versions instead. Also because most people don’t typically consume large quantities at once there won’t likely be enough nutrition per serving size unless combined with other foods like grains or proteins when making dishes such as soups or salads!