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Pumpkin, raw — Ingredient · Foodgeist
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Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
fixed-oil carbohydrates alpha-keto-beta-methyl-valerainic-acid oxycerotinic-acid cucurbic-acid-3-o-beta-d-glucoside-methyl-ester phytic-acid cucurbic-acid-3-o-beta-d-glucoside urease plastocyanin phospholipids proteinase-inhibitor (+)-cis-abscisic-acid gibberellin-a-29 peponin isorhamnetin-3-o-rutinoside-4'-o-rhamnoside
Molecular pairings Pairs well with — computed from shared flavor compounds
Pumpkin, flowers, cooked, boiled, drained, with salt
20 shared
Pumpkin, canned, with salt
20 shared
Pumpkin, cooked, boiled, drained, without salt
20 shared
Pumpkin, canned, with salt
20 shared
Pumpkin, canned, without salt
20 shared
Pumpkin, canned, without salt
20 shared
pumpkin
Source & License Source USDA FoodData Central
Imported 4/16/2026, 7:59:24 PM
Verification Multi-layer verified
Share Pinterest converts best for culinary content glyoxalic-acid
fiber
alpha-keto-beta-methyl-butyric-acid
24-ethyl-5-alpha-cholesta-7,22,25-trien-3-beta-ol
alpha-spinasteryl-beta-d-glucoside
delta-7,22,25(27)-stigmastatrien-3-beta-ol-glycoside
protein
delta-8-sterols
(+)-trans-2-abscisic-acid
ethyl-asparagine
(+)-trans-abscisic-acid
cucurbitol
ash
arachidic-acid
24-ethyl-5-alpha-cholesta-5,22-dien-3-beta-ol
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore