Spotlight: Squash
Samantha Korzekwa, JMG student worker, shares her connection with the fabulous fall squash growing up and in the kitchen. Being the first week of fall, be inspired to consume more squash on a daily basis!
Background
Growing up my grandpa always had vegetables in his garden, squash being one of them. I obviously was introduced to squash at an early age and since then I have found several ways to cook it and enjoy this yummy vegetable. Now that my grandpa doesn’t have squash anymore I am on my own to find it, but every time I take a bite of squash not only does it taste delicious but I am overwhelmed with amazing childhood memories.
Squash Nutritional Content
Vitamin A
– maintain healthy skin, teeth, and skin
– promotes healthy eyes
Vitamin C
- Promotes healing
- Helps to fight the common cold
Folate
- Helps our body make new cells
Vitamin E
- Fights to keep our body healthy
- Works with our metabolism
Thiamin
- Changes our carbs into energy so we can keep on going
- Provides body food for our brain and nervous system
Potassium
- Keeps our cells clean by riding out all the waste we have
- Helps our nerves and muscles communicate
Manganese
- Used to aid our weak bones as we get older
Advice
Eat all the squash you can! It is full of good things and taste incredibly. You can bake, grill, fry, stir-fry, and do just about anything with squash! So go pick up some squash and plan your meal. Eat up!!
Resources:
http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2626/2
https://www.organicfacts.net/