Pumpkin flour

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Pumpkin flour, organic pumpkin flourNutritional value per 100 g (3.5 oz)

Energy| 364 kJ (87 kcal)

Carbohydrates

71.43 g

Sugars| 28.57 g
Dietary fiber| 14.3 g

Fat

3.57 g

Saturated| 1.43 g

Protein

14.29 g

Vitamins and minerals

Minerals| Quantity

%DV†

Calcium|

107 mg
Iron|

25%

4.5 mg
Sodium|

25 mg
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

Pumpkin flour, also known as pumpkin fruit flour is a type of flour made from dried pumpkin flesh, excluding the stem, and leaves, made with or without the rind and seeds included.[3][4] Pumpkin products have drawn some commercial and research interest partly due to the low cost of pumpkin production.[4] Additionally, pumpkin flour is a gluten-free flour which makes it suitable for people with coeliac disease, and it has been used in blends with other gluten-free flours to make baked goods. It has also been recognized as a potential additive to conventional wheat flour for producing composite flour with increased fiber,[5] as well as being potentially useful as a natural form of food coloring for baked goods.[4] Sun-dried pumpkin flour has a shelf life of about 11.5 months.[6]

## References

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1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
2. ^ "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124\. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
3. ^ Aziah, A.A. Noor; Komathi, C.A. (1 September 2009). "Physicochemical and functional properties of peeled and unpeeled pumpkin flour". Journal of Food Science. 74 (7): S328 – S333. doi:10.1111/j.1750-3841.2009.01298.x. ISSN 1750-3841. PMID 19895499. Retrieved 4 December 2020.
4. ^ a b c Pereira, Aline Machado; Krumreich, Fernanda Doring; Krolow, Ana Cristina Richter; Santos, Roberta Bascke; Gularte, Marcia Arocha (1 June 2020). "Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application". Food Science and Technology. 40 (2): 691–698\. doi:10.1590/fst.38819. ISSN 1678-457X.
5. ^ Cerniauskiene, Judita; Kulaitiene, Jurgita; Danilcenko, Honorata; Jariene, Elvyra; Jukneviciene, Edita (2014). "Pumpkin fruit flour as a source for food enrichment in dietary fiber". Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 42 (1): 19–23\. doi:10.15835/nbha4219352. ISSN 1842-4309. Retrieved 4 December 2020.
6. ^ Kiharason, Jedidah Wanjiku 1; Isutsa, Dorcas Khasungu 2 (2019-04-10). "Shelf-life of pumpkin-blended products, flour and fruit slices of different presentation formats". ISSN 2578-9643. `{{cite journal}}`: Cite journal requires `|journal=` (help)CS1 maint: numeric names: authors list (link)

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