From a medicinal standpoint, pumpkins have been used for a variety of ailments:
1) They were once recommended as a cure for freckles - aha, women take note :-)
2) They were used as a remedy for snake bites - ouch! it hurts ...
3) The seeds help avoid prostate cancer in men - oho! men's glad tidings!
Hence, pumpkin is a good source of nutrition and it can be cooked in many many ways. For Chinese recipes for Pumpkin, click here (金瓜做法大全). For western recipes, click here.
As for me, I used Pumpkin in its simplest way. Cubed it, cooked with green beans, to become Pumpkin Green Bean Sweet Soup 南瓜绿豆甜汤.
The bean is popular as the perfect food for reducing weight. It is recommended as a food replacement in many slimming programs, as it has a very low fat content. It is a rich source of protein and fiber, which helps one to lower the high cholesterol level in the blood system.
The high fiber content of mung beans yields complex carbohydrates, which aid digestion. Complex carbs are also effective in stabilizing blood sugar and prevent its rapid rise after meal consumption, apart from keeping body’s energy at a balanced level. Those who suffer from diabetes or high cholesterol are recommended frequent consumption of mung bean.
In Chinese medicine, mung bean sprouts are considered as a cooling food (凉性食物), containing anti-cancer properties. Herbalists use them for all hot, inflammatory conditions, ranging from systematic infections to heat stroke and even hypertension.
Especially living in Singapore with such humid weather, it is good to have mung beans in our diet. Mung bean is great in making dessert, e.g. Green bean cake, green bean sweet soup etc. Mung bean sprout (绿豆芽儿) can be stir-fried with chives to make a healthy and tasty savoury dish.