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Pumpkin flour, organic pumpkin flour
Nutritional value per 100 g (3.5 oz)
Energy	364 kJ (87 kcal)
Carbohydrates	71.43 g
Sugars	28.57 g
Dietary fiber	14.3 g
Fat	3.57 g
Saturated	1.43 g
Protein	14.29 g
Minerals
Vitamins and minerals
Minerals	Quantity %DV†
Calcium	8% 107 mg
Iron	25% 4.5 mg
Sodium	1% 25 mg
	†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Pumpkin flour, also known as pumpkin fruit flour is a type of flour made from dried pumpkin flesh, excluding the stem, and leaves, made with or without the rind and seeds included.^[3]^[4] Pumpkin products have drawn some commercial and research interest partly due to the low cost of pumpkin production.^[4] Additionally, pumpkin flour is a gluten-free flour which makes it suitable for people with coeliac disease, and it has been used in blends with other gluten-free flours to make baked goods. It has also been recognized as a potential additive to conventional wheat flour for producing composite flour with increased fiber,^[5] as well as being potentially useful as a natural form of food coloring for baked goods.^[4] Sun-dried pumpkin flour has a shelf life of about 11.5 months.^[6]

References

^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
^ Aziah, A.A. Noor; Komathi, C.A. (1 September 2009). "Physicochemical and functional properties of peeled and unpeeled pumpkin flour". Journal of Food Science. 74 (7): S328 – S333. doi:10.1111/j.1750-3841.2009.01298.x. ISSN 1750-3841. PMID 19895499. Retrieved 4 December 2020.
^ ^a ^b ^c Pereira, Aline Machado; Krumreich, Fernanda Doring; Krolow, Ana Cristina Richter; Santos, Roberta Bascke; Gularte, Marcia Arocha (1 June 2020). "Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application". Food Science and Technology. 40 (2): 691–698. doi:10.1590/fst.38819. ISSN 1678-457X.
^ Cerniauskiene, Judita; Kulaitiene, Jurgita; Danilcenko, Honorata; Jariene, Elvyra; Jukneviciene, Edita (2014). "Pumpkin fruit flour as a source for food enrichment in dietary fiber". Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 42 (1): 19–23. doi:10.15835/nbha4219352. ISSN 1842-4309. Retrieved 4 December 2020.
^ Kiharason, Jedidah Wanjiku 1; Isutsa, Dorcas Khasungu 2 (2019-04-10). "Shelf-life of pumpkin-blended products, flour and fruit slices of different presentation formats". ISSN 2578-9643. {{cite journal}}: Cite journal requires |journal= (help)CS1 maint: numeric names: authors list (link)