It was an amazing display of pumpkins at this roadside junction. Brightly colored pumpkins of every shape and size flirted with us to take them home. So we filled our carts (make it two carts) and hauled them home — some for decoration and others for eating. And all for the fun of this, my favorite season.
Pumpkins are big business this time of year, say those who analyze such things. Everything from pumpkin-flavored almonds to coffee are “in.”
What does the brilliant orange color of our beloved pumpkins tell us about their nutritional value? According to the University of Illinois Extension Service, orange is a dead giveaway that pumpkins are loaded with beta carotene, a substance with antioxidant properties that keep us from aging prematurely and also offer protection from heart disease and some types of cancer.
How do antioxidants work? According to the National Cancer Institute, they neutralize and render harmless certain bodily substances called free radicals that can damage our cells if left unchecked. Beta carotene is the main antioxidant in pumpkins and other orange-colored fruits and vegetables. Other antioxidants include lycopene (a red pigment in fruits and vegetables), and vitamins A, C and E.