The Incas controlled a vast empire which included four climate zones and, consequently, their agricultural produce was diverse. Crops cultivated across the Inca Empire included maize, coca, beans, grains, potatoes, sweet potatoes, ulluco, oca, mashwa, pepper, tomatoes, peanuts, cashews and squash.
Although types of gourds were found in tombs of Egypt the butternut squash and its family members including the pumpkin and the calabaza it has made its appearance in 1944 although more studies show its lineage dates back.
The butternut squash provides the most value of any squash, it has a small cavity with fewer seeds and less waste than with most other squashes. As with other squashes the butternut squash benefits from baking which develops and deepens the flavour.
The butternut squash was domesticated from the early Cucurbita moschata squash. These squashes were successful as food sources in Mexico and parts of South America state ‘not only because of their many uses but they grew well in warm or cooler climates. It’s carotenoids including beta-carotene, beta-cryptoxanthin, and alpha-carotene which are plant pigments that give butternut squash its bright colour.
The Butternut squash is low in calories but high in many nutrients, minerals and vitamins which include vitamin A, vitamin C, B vitamins, magnesium, potassium, manganese.
Vitamin A helps with great vision, good skin and seculation of cells. One cup of butternut squash is only 63 calories, has 2.8 g of fiber and a whopping 14,882 International Units (IUs) of vitamin A.
vitamin C boosts the immune system and B vitamins impact your energy levels, brain function, and cell metabolism.
According to studies of Harvard University Certain compounds in squash like beta-carotene and lutein are classified as flavonoids that may help to protect human cells from the damaging effects of oxygen. Flavonoids have been researched extensively for their possible role in affecting or inhibiting cancer cell growth.
Enjoy the benefits of butternut squash in OrganicKamdali