There's less fresh local produce than usual for this time of year thanks to Hurricane Igor. Supermarkets are mostly carrying imported raw produce and even some local farmers are selling imports.

Local pumpkins are the one item that stood up well to Igor, and so there's plenty of them around.

Every week Body & Soul will highlight an in-season produce item.

Although Halloween was a few days ago, pumpkins are still around, so this week we highlight pumpkin.

Pumpkin

Scientific name: Curcubita maxima

Family of: Cucurbitaceae

Related to: cumber and melon families

Vitamin content: An excellent source of vitamin A, a very good source of vitamin C and a good source of folate, and vitamins, B1 - thiamin, B3 - niacin, B5 - pantothenic acid and B6 -pyridoxine.

Mineral content: A very good source of potassium, and manganese and a good source of copper.

Dietary fibre: A very good source with about 5.74 grams in one cup of the cooked vegetable.

Omega 3 fatty acids: A good source with .34 grams in one cup of the cooked vegetable.

Calories: One cup of the cooked vegetable has 79.95 calories.

Good for: Pumpkins are a variety of winter squash and as such have anti-carcinogenic qualities. Their orange colour indicates high beta-carotene content and in particular, beta-cryptoxanthin.

A study in China showed people who ate a diet rich in beta-cryptoxanthin had a 27 percent reduction in risk of lung cancer.

Additionally its extracts have been shown to reduce the symptoms of an enlarged prostate.

High in beta-carotenes makes it a powerful antioxidant providing protection against cholesterol build up and thus atherosclerosis, stroke and heart attack. Carotenoids in pumpkin may also help in regulating blood sugar, making it a good protection against diabetes and diabetic complications.

Pregnant women are encouraged to eat lots of it because of its high folate content. Folate is a B vitamin and is thought to help prevent certain kinds of birth defects.

Folate has also been shown to help protect colon cells from the effects of cancer causing chemicals.

How to judge ripeness: Farmers don't usually bring them to market immature. Pumpkins, like all members of the curcubitacae family, have thick skins and can be kept for up to six months once harvested.