How to make nutmeg and pumpkin puree for your baby

Nutritional components: calories: 57 (calories); carbohydrates: 15 (g); fiber: 3 (g); sugar: 3 (g); sodium: 5 (mg); calcium: 61 (mg); iron: 1 (Mg)


  • 1 pumpkin (about 4 kg), peeled, seeded, and cut into small pieces
  • 1/2 cup of water
  • 1/4 teaspoon nutmeg

Method of making nutmeg and pumpkin puree

1. Place the sliced pumpkin and nutmeg in a slow cooker and add about 5 liters of water. Cover the pot and simmer for 6-8 hours on low heat and 4 hours on high heat until the pumpkin is soft and rotten.

2. Remove the pumpkin and mash it with a grinder to make a mud. Add appropriate amount of water to achieve the desired consistency.

Homemade baby nutmeg pumpkin puree

Tags: baby food, pumpkin, nutmeg, cardamom powder, food grinding, food supplement recipes, slow stew

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Nutmeg nutrition: strong aroma, spicy and slightly bitter.

Pumpkin nutrition: Pumpkin contains a variety of amino acids required by the human body, of which lysine, leucine, isoleucine, phenylalanine, threonine and other contents are relatively high. Pumpkin polysaccharide is a non-specific immune enhancer that can improve the body's immune function, promote cytokine production, and exert various regulatory functions on the immune system through activation of complement and other means.

Nutmeg effect: warm and astringent intestines; qi digestion. Main diarrhea; cold dysentery; abdominal pain and abdominal pain; less vomiting; less food.

Pumpkin effect: Pumpkin contains vitamins and pectin. Pectin has good adsorption, can bind and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals, play a detoxifying role . Protect the gastric mucosa and help digestion. Pumpkin can eliminate the mutation of the carcinogen nitrosamine, have anti-cancer effect, and can help the recovery of liver and kidney functions, and enhance the regeneration of liver and kidney cells.

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