Pumpkin is a nutritious, healthy food, especially in caring for and protecting the liver.
This food is not only rich in vitamins and minerals, but also has detoxifying effects, reduces inflammation and protects the liver from damage.
A study in the Journal of Medicinal Food has shown that pumpkin is rich in beta-carotene, a powerful pre- vi vitamin A, which has high antioxidant capacity. These antioxidants help protect liver cells from free radical attacks, a factor that contributes to hepatitis and cirrhosis.
Eating pumpkin for breakfast provides a large amount of beta-carotene, which is easily absorbed and used by the body throughout the day.
Pumpkin is also a rich source of fiber, an important factor in improving liver function. Fiber helps reduce fatty liver, especially in cases of fatty liver - a common condition due to an unscientific diet.
Eating pumpkin for breakfast not only provides energy for the body but also helps the liver work more effectively in metabolizing and detoxifying.
Another study in the Journal of Clinical Nutrition shows that pumpkin is also rich in vitamin C, a nutrient that helps boost immunity and fight liver damage caused by external factors such as drugs, alcohol or toxins. Eating pumpkin in the morning helps supplement vitamin C, giving the liver more strength to fight against harmful factors.
In addition to liver- beneficial nutrients, pumpkin also helps maintain weight and improve cardiovascular health. Therefore, eating pumpkin for breakfast is not only beneficial for the liver but also for overall health.
A breakfast with pumpkin can be pumpkin soup, pumpkin congee, or pumpkin cakes, helping the body absorb nutrients easily and effectively.
Eating pumpkin for breakfast is a good habit that helps nourish the liver, protect the liver from damage and improve liver function.
