Cucurbita pepo

Cucurbita pepo flesh is low in calories (approx. 20–26 kcal/100 g), high in water (approx. 92 %) and contains beta-carotene (provitamin A, in orange varieties), vitamin C (approx. 9–34 mg/100 g depending on variety), potassium (approx. 340–460 mg/100 g) and dietary fibre. Squash is cooked as soup, purée, roasted, in stews or processed into risotto, pasta and gnocchi. Young fruits (zucchini type) can be eaten raw in salads.

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Pumpkin seeds (whole or as fatty oil) are classified by the EMA HMPC monograph (EMA/HMPC/136024/2010) as a traditional herbal medicinal product for the relief of lower urinary tract symptoms related to benign prostatic hyperplasia (BPH) or overactive bladder. Use is based exclusively on long-standing tradition; clinical evidence is insufficient for well-established-use classification. Dose: 2.5–7.5 g whole seeds twice daily or fatty oil 1–1.2 g three times daily.

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Pumpkin seeds were used in folk medicine and historically listed in the US Pharmacopoeia (1863–1936) as a mild anthelmintic against tapeworms and other intestinal parasites. Cucurbitin (beta-amino-3-hydroxypropionic acid), an unusual amino acid, is considered the primary active compound — said to paralyse tapeworms without harming the host. As a gentle alternative to more toxic antiparasitic agents (male fern extracts), the remedy was particularly recommended for pregnant women and children. Now superseded by modern anthelmintics.

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Pumpkin seeds are among the most nutrient-dense foods: approx. 30 g protein, 49 g fat (predominantly linoleic and oleic acid), 6.5 g dietary fibre per 100 g. The zinc content (approx. 7–8 mg/100 g, approx. 70 % of daily requirement) makes them one of the best plant-based zinc sources. They also supply magnesium (approx. 550 mg/100 g), phosphorus, iron, manganese, B vitamins (especially niacin) and vitamin E (tocopherols). Phytosterols (delta-7-sterols such as delta-7-avenasterol, beta-sitosterol) may contribute to the prostatic effect.

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Pumpkin flowers are edible and valued in Mediterranean cuisine — especially the large male flowers are stuffed (with ricotta, herbs), batter-fried (fiori di zucca, Italy) or eaten raw in salads. Flowers have a short shelf life (1–2 days) and are best picked in the morning. Nutritionally they contain carotene, vitamin C and folate.

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In Native American (Zuni) and traditional folk medicine, pumpkin leaves were used as poultices for burns. Apply fresh, lightly warmed leaves to the affected area and fix with a cloth. PFAF documents this application as an external folk use without clinical confirmation.

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Styrian oil pumpkin (Cucurbita pepo var. styriaca) yields the characteristic dark green pumpkin seed oil (Styrian pumpkin seed oil PGI). The oil is rich in linoleic acid (approx. 45–60 %), oleic acid (approx. 25–30 %), tocopherols (vitamin E) and delta-7-sterols. Cold-pressed pumpkin seed oil is traditionally used as a salad and cooking oil in Styrian cuisine. Not suitable for frying (low smoke point).

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