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Pumpkin

During autumn, pumpkins are usually carved into decorative lanterns  for the Halloween season, especially in North America. Carved vegetable lanterns, called jack-o’- lanterns, had a long tradition also in Britain and Ireland, and their first association with Halloween is recorded in 1866. Although the carving includes a lot of funny moments and pleasure for the whole family, pumpkin also has many other, more important benefits. It is an extraordinary delicacy in all cuisines because of its specific taste and smell. Its culinary possibilities are inexhaustible, various salty and sweet dishes can be prepared of pumpkin, it can be eaten raw,  boiled, baked, steamed, mashed, roasted or fried.  Also the seeds are popular as a snack or can be used in the form of oil.

The fruit of pumpkin contains 90 percent water, making it an ideal food for those who want to lose weight. Pumpkin is rich in carotene and provitamin A, in vitamin C and vitamin B (B1, B2, B3, B6) , in niacin and folic acid. There ale lots of minerals , such as potassium, phosphorus, calcium, iron, many oligo and micro-elements, pectin, cellulose, and other vegetable fibers, which makes it easily digestible. Moreover, pumpkin is especially rich in beta carotene, which gives the characteristic orange color and it is a strong fighter against free radicals, preventing damage to cell structures. An additional  advantage is that it is almost fat free and pumpkin is a low-calorie ingredient with approximately 30 calories per 100 grams.

Carrots for Better Eyesight

History
Carrots were first mentioned in written records in ancient Greece  2,500 years ago. Its Latin name, Daucus, comes from the Greek “daiou” (”burn”), due to its stimulating effect, which is especially embodied in seeds.

According to Acipius (a collection of Roman cookery recipes from the 4th century BC), the Romans ate carrots scalded in water with salt, vinegar and oil.