Pumpkin Cucurbita pepo Fragments of pumpkin have been found in Mexico which date back 4,000 years, giving a fair indication of just how long this has been a food crop. Etymologists believe that the common name is derived from the classical Greek pepon, meaning melon, via the Old French, pompon. Pumpkin seeds, taken with castor oil, have been used as a traditional method to expel intestinal worms and they have also been used to combat urinary tract infections and their hormone-like action is capitalised upon to ease prostate problems. Easily digested, pumpkin rarely triggers allergic reactions and scores quite a high 75 on the Glycaemic Index - the scale invented to help in the treatment of diabetes, which is used to measure the rate at which blood sugar levels rise when a particular carbohydrate bearing food is ingested. Low level GI foods, (preferably under 50), are more complex and hence digested more slowly, ensuring a longer feeling of satiety, longer term energy maintenance and keeping blood sugar levels constant. As with all orange fruit and vegetables, red pumpkin is an excellent source of beta-carotene, the plant pre-cursor which is converted to vitamin A by the body, a powerful antioxidant, as is vitamin E, also found in pumpkin. Both are quite powerful anti-oxidants which may prevent the damage caused to body cells by free radicals which, in turn, can cause ageing and certain types of cancer. Pumpkin seeds, too, are quite nutritious. Used sometimes in Middle Eastern and Indian cookery, they are an excellent source of iron and phosphorous and a good source of potassium, magnesium and zinc. 100g pumpkin flesh give 15 kcalories, 0.5g fibre, 0.6g protein, 3.4g carbohydrate, 1mg sodium, 310mg potassium, 39mg calcium, 8mg magnesium, 0.4mg iron, 0.08mg copper, 5mg vitamin C, and 1500µg carotene.