Which is better, pumpkin head or tail

The taste and edible value of pumpkin heads and tails each have their own characteristics. The meat on the head is compact and suitable for stewing, while the fiber on the tail is delicate and suitable for stir frying.

The head of pumpkin is usually close to the fruit handle, with a hard texture and high starch content. After cooking, the taste is dense and sweet, which is suitable for making pumpkin Congee or stew. This part contains abundant carotenoids and dietary fiber. Prolonged heating can soften crude fiber, which is more conducive to digestion and absorption. In traditional cooking, it is common to cut the head into pieces and stew it with meat, which can absorb oil and won't spoil.

Pumpkin tail refers to the end near the calyx, which has a higher moisture content and finer and more tender fibers. Quick stir frying can preserve a crisp taste. This part is relatively rich in vitamin C and potassium elements, suitable for slicing and stir frying or cold mixing. Due to its soft texture, high-temperature short-term cooking can maintain a bright color, and pairing it with minced garlic or shrimp can highlight its freshness and sweetness. Some varieties have natural grooves at the tail, which can be directly used as containers after digging out the fruit pulp.

When choosing the pumpkin head and tail, it is necessary to consider the cooking method. For stewing soup, it is recommended to choose the head, and for pursuing a crisp taste, the tail can be chosen. Regardless of which part, it should be ensured that the pumpkin is fresh and free from decay, and the skin has no signs of insect infestation. Pumpkin is rich in pectin and a variety of minerals. Daily consumption helps gastrointestinal peristalsis, but diabetes patients need to control their intake. Cut pumpkin heads and tails during storage can be coated with salt to prevent oxidation, and refrigerated storage should not exceed three days.