Abstract
Pumpkin is one of the most regularly consumed vegetables and it is also recognized for its nutritional, medicinal, and economic benefits. Pumpkins are low in calories yet high in nutrients such as vitamin A, vitamin C, potassium, and fiber. Pumpkin is a rich source of dietary fiber, which helps maintain healthy cholesterol levels. Pumpkins include antioxidants such as beta-carotene, which protect cells from oxidative stress. Though only the fleshy part of the pumpkin is used for consumption, about 18–21 % of the total fruit is left as waste, which, according to researchers, are potential sources of protein, fat, fibre, carbohydrate, and some bioactive compounds. The waste can efficiently be used for value addition as well as novel food product development. This review summarises the nutritional composition, bioactive compounds, pharmaceutical benefits, anti-nutrient composition, and food related value-added products from pumpkin fruit, seed, and peel. Various health benefits of different parts of pumpkin, in terms of in vivo study, have also been reviewed. These nutritional benefits make them a prominent source for the creation of food products and their fortification. This also helps for the development of products from it that can meet the expectations of the population demanding healthier diets.
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