Next time you want to snack, snack on some pumpkin seeds. They have a balanced ratio of fat and protein. They also provide you with a good amount of minerals such as phosphorus, magnesium, phosphorus, zinc, iron, copper, vitamin K and manganese. They also contain tryptophan, a precursor to serotonin, a mood-enhancing chemical produced in the brain. Another benefit of consuming them is that they help lower blood cholesterol levels. A 1/2 cup of unpeeled seeds has 160 calories, 13 grams of heart-healthy fat, and 8 grams of protein.
They have a sweet, nutty flavor. Unlike other nuts and seeds, they have a chewy texture. Although you can get pumpkin seeds year-round, the freshest are sold in the fall. You can buy them in bulk at several grocery stores, peeled or unpeeled. You can also eat them peeled or unpeeled. They taste great roasted. A great way to roast them is to toss 2 cups of pumpkin seeds with sea salt and soy sauce or tamari. Place the seasoned pumpkin seeds on a rimmed baking sheet and spread widely. Place them in an oven you set to 425 degrees Fahrenheit.
However, pumpkin seeds can go bad quickly. So you should eat them fairly quickly after purchasing or harvesting them. You can store them in an airtight container for up to two weeks before they go rancid. If you need to keep them longer, you can store them in your freezer for up to six months.
Thanks to Blake M Talvitz
