Why are Pumpkin Seeds good for you?
Pumpkin seeds can be eaten in the same way as most other seeds, but they have their own unique taste that sets them apart from the rest of the pack. However, there are many other reasons to eat these superfoods besides their flavour alone! Read on to find out why these little seeds are so good for you!
The Health Benefits of Pumpkin Seeds
Melon seeds, like pumpkin seeds, may provide some health benefits due to their high levels of tryptophan. This is an essential amino acid that aids in creating serotonin, which can help ward off depression. Pumpkin seeds also contain zinc and magnesium—two minerals needed for metabolism and muscle function. In addition, pumpkin seeds are one of nature’s richest sources of phytosterols—compounds that can help lower cholesterol and improve heart health. Along with antioxidants, these compounds may reduce your risk of cancer, obesity and diabetes. If a heart-healthy diet is important to you, then adding pumpkin seeds or melon seeds to your routine might be a smart choice. Eating a diet rich in fruits, vegetables and healthy fats is helpful too. The more colourful your plate, the healthier it likely will be. Still unclear on what foods fall into each category? Use natural resources such as Eat This Much!; it can help you eat right with detailed meal plans made specifically for you based on age, gender and lifestyle factors (e.g., pregnant women have different needs than men over 60). Meal planning has plenty of other advantages too—it helps eliminate waste while saving time and money, plus having set menus allows you to keep better track of calories consumed throughout the day. Eating well doesn’t have to cost much either; local farmer’s markets often sell products for less than supermarkets because there’s no packaging involved!
Facts About Melon Seeds
Pumpkin seeds, or pepitas, aren’t actually from pumpkins. In fact, pumpkin seeds come from a variety of winter squash. They’re popular in a number of different cuisines—whether it be Mexican dishes like tacos and tamales or Asian entrees like satay—but they have many more uses beyond just culinary ones. Pumpkin seeds can be turned into oil, used to make lotions and creams that treat skin conditions like eczema and dermatitis, used as fertilizer in gardens and farms, and even taken as dietary supplements! But that doesn’t mean they don’t have their own special health benefits too. Read on to learn about some of these health effects.
How to Eat Melon Seeds?
While we all love eating our watermelon or honeydew, it’s also fun to eat their seeds. Here are a few ways to do it: Raw: For starters, cut off a small slice of melon and scoop out some seeds with a spoon. Then just roll them around in your mouth or chew them up! Another way is to spread honey on your melon ball and enjoy it as usual. Topped on yoghurt, cereal, or ice cream: Melon seeds can also be sprinkled onto yoghurt, eaten with other fruits like berries or banana slices—and even added to cereals and ice cream. Muffins, bread, and pancakes: Mix these delicious little things into muffins or add a bit to bread and pancake recipes. Just remember not to overdo it. Eating too many at once can make them bitter tasting since they contain tannin (which acts as an astringent), so stick with about 1⁄2 cup of seeds per recipe. Roasted and salted: Some people simply throw pumpkin seeds into a dry skillet heated at medium heat until they turn golden brown (about 5 minutes). Once done, transfer them to a bowl and add salt along with any desired spices (like cayenne pepper) for extra flavour.
Recipes with Melon Seeds
Cooking with pumpkin seeds is a great way to add a healthy dose of protein and minerals to your meal. You can throw them into salads, soups, smoothies or even pesto. When they’re eaten raw they tend to have a slightly nutty flavour but when cooked over high heat they can become quite bitter. They also need to be lightly toasted before use if you want that savoury flavour without any bitterness. The simplest way to cook with pumpkin seeds is by roasting them in an oven at 350 degrees F (175 degrees C) for about 10 minutes. Be sure not to burn them though as that will destroy their health benefits and leave behind just a bitter taste! As far as recipes go here are some ideas.
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