http://nutritiondata.self.com/facts/fru ... ces/1956/2
besides slight Phos/Cal excess...which is probably made up for by high magnesium, they seem like a solid food...I was wondering if any one else has experimented with them. The reason im mainly interested is because they have a PH above 6...so you wouldn't run into excess acidity. I suppose you could even juice it by hand and add some sugar to balance out the slight hypotonic water in it...or cook it even to make more gentle. Only thing im a bit weary of is that a lot of squash family foods have allergens, but its probably only in the seeds/skin
besides slight Phos/Cal excess...which is probably made up for by high magnesium, they seem like a solid food...I was wondering if any one else has experimented with them. The reason im mainly interested is because they have a PH above 6...so you wouldn't run into excess acidity. I suppose you could even juice it by hand and add some sugar to balance out the slight hypotonic water in it...or cook it even to make more gentle. Only thing im a bit weary of is that a lot of squash family foods have allergens, but its probably only in the seeds/skin