NA­TURE’S MEDICINE CAB­I­NET

Country Living (UK) - - Food & Drink -

Squash Rich in carotenes (which give them their lovely colour), squash and pump­kins are a good source of an­tiox­i­dants that are linked to a re­duc­tion in the risk of cer­tain can­cers. They are also full of be­tac­arotene, which is con­verted into eye­healthy vi­ta­min A. Win­ter squash such as ‘Hokkaido’ and ‘Crown Prince’ have far more carotenes per gram than butternut squash. Roast in thick slices – eat the skin, too, as this is where the great­est con­cen­tra­tion of an­tiox­i­dants is. And don’t for­get the seeds – they con­tain plant sterols, which can help re­duce bad choles­terol.*

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