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pumpkin (produce) — Ingredient · Foodgeist
Home / Ingredients / pumpkin Wikidata · Wikimedia (varies) ·
source → Ingredient
pumpkin orange (yellow, green) winter squash native to North America
produce vegetable
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About orange (yellow, green) winter squash native to North America
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
carbohydrates alpha-keto-beta-methyl-valerainic-acid oxycerotinic-acid cucurbic-acid-3-o-beta-d-glucoside-methyl-ester phytic-acid fixed-oil cucurbic-acid-3-o-beta-d-glucoside urease plastocyanin phospholipids proteinase-inhibitor (+)-cis-abscisic-acid gibberellin-a-29 peponin isorhamnetin-3-o-rutinoside-4'-o-rhamnoside
Molecular pairings Pairs well with — computed from shared flavor compounds
Pumpkin, canned, without salt
20 shared
Pumpkin, cooked, boiled, drained, without salt
20 shared
Pumpkin, canned, with salt
20 shared
Pumpkin, canned
20 shared
Pumpkin, raw
20 shared
Pumpkin, cooked, boiled, drained, without salt
20 shared
Pumpkin, flowers, cooked, boiled, drained, with salt
Source & License Imported 6/3/2026, 2:50:42 AM
Verification Multi-layer verified
Share Pinterest converts best for culinary content Orange Bitters
Orange bitters — dry martini, gin and tonic, whiskey cocktails
glyoxalic-acid
fiber
alpha-keto-beta-methyl-butyric-acid
24-ethyl-5-alpha-cholesta-7,22,25-trien-3-beta-ol
alpha-spinasteryl-beta-d-glucoside
delta-7,22,25(27)-stigmastatrien-3-beta-ol-glycoside
protein
delta-8-sterols
(+)-trans-2-abscisic-acid
ethyl-asparagine
(+)-trans-abscisic-acid
cucurbitol
ash
arachidic-acid
24-ethyl-5-alpha-cholesta-5,22-dien-3-beta-ol
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
What science says compound effect “although total sterol content was high (265 mg/100 g)”
pumpkin seed kernel → has → high total sterol content
compound effect “Only 13 mg/100 g beta-sitosterol was found in pumpkin seed kernel”
pumpkin seed kernel → has → 13 mg/100 g beta-sitosterol
technique parameter “The technological parameters for pumpkins drying in vacuum microwave drier were used: pressure (70–50 mmHg), speed of tumbler – 6 rpm, one working cycle and three stages.”
vacuum microwave drying → affects → pumpkin quality parameters
ingredient property “Pumpkins are reach in vitamins C, B1, B6, K, and in mineral substances.”
pumpkin → contains → vitamins and minerals
technique parameter “Drying of pumpkin (Cucurbita moschata) was investigated experimentally using a hot air convective dryer. 30 samples of pumpkin with thickness of 2 mm and 4 mm were subjected to 11 hours drying at temperatures 50 °C, 60 °C and 70 °C respectively”
drying process → investigated → pumpkin (Cucurbita moschata)
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