Pumpkin seeds are as nutritious as they are delicious. Cholesterol-free, which makes them heart healthy, pumpkin seeds are an excellent source of protein, dietary fiber, phosphorus and magnesium – that’s a lot of good stuff. Their signature crunch also helps lend an enjoyable snap to salads, soups and side dishes.
Here’s some additional health benefits:
– These small but mighty seeds contain L-tryptophan which may combat depression and help resolve restless sleep issues.
– A study in the American Journal of Clinical Nutrition found a correlation between low dietary intake of zinc and osteoporosis of the hip and spine. Pumpkin seeds are zinc superstars which make them a great weapon against osteoporosis.
– A great source of Vitamin E, pumpkin seeds contain about 35.10 mg of tocopherol per 100 g.
The great thing about pumpkin seeds at this time of year is that there is definitely no shortage of them to be found. Instead of tossing out all of those post-carving innards, set them aside in a small bowl or mason jar and try this simple recipe on for size.
Preheat your oven to 300° and line a baking sheet with parchment paper. Spread the seeds out in an even layer on the baking sheet to guarantee a nice, even roasting. The ideal way to roast the seeds is at a low temperature – to help ensure that they crunch up nicely without burning – for about 20 minutes.
Once you have these bad boys all toasty, you can try some of these delish, sweet and savory flavor combos below.
Pumpkin Seeds 3 Ways
Using 1 cup of previously roasted pumpkin seeds
Salt & Pepper
1 tsp coconut oil
Salt to taste
¼ tsp pepper
¼ tsp Garlic powder
¼ tsp Basil
¼ tsp Oregano
Lightly dust with some Parmesan
Cinnamon & Sugar
1 tbsp Coconut sugar
¼ tsp Cinnamon
½ tbsp. Olive oil