The manufacture technique and composition of pumpkin powder was studied. The result showed that it was rich in nutrition. There were 2 29 g fat,12 54 g fibre,20 81 mg VitE,120 mg β-carotene,2 2 mg sodium, 3 050 mg potassium, 213 mg calcium in 100 g pumpkin powder. It is low in fat and sodium, high in fibre, β-carotene, potassium and calcium. The result indicated that it had many kinds of elements and animo- acids needed by man. It was an ideal food of diabetes patients, cardiovascular disease patients a...
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