INDIAN PUMPKIN SEEDS
indian pumpkin seeds
n:unsatFatty acid name Percentage range (14:0)My ristic acid0.09 0.27 (16:0) Palmitic acid12.6-18.4 (16:1) Palmitoleic acid0.12-0.52 (18:0) Stearic acid5.1-8.5 (18:1)Oleic acid17.0-39.5 (18:2) Linoleic acid18.1-62.8 (18:3) Linolenic acid0.34-0.82 (20:0) Arachidic acid0.26-1.12 (20:1)Gadoleic acid0-0.17 (22:0)Behenic acid0.12-0.58
Description
Pumpkin seed, also known as pepita (from Mexican Spanish: pepita de calabaza, "little seed of squash"), are the edible seeds of a pumpkin or certain other cultivars of squash. The seeds are typically rather flat and asymmetrically oval, and light green in color and may have a white outer hull . Some cultivars are hulless, and are grown only for their seed .The seeds are nutrient-rich, with especially high content of protein, dietary fiber and numerous micronutrients. The word can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product. Pumpkin seeds are a common ingredient in Mexican cuisine and are also roasted and served as a snack. Marinated and roasted, they are an autumn seasonal snack in the United States, as well as a commercially produced and distributed packaged snack, like sunflower seeds, available year-round. Pepitas are known by their Spanish name (usually shortened), and typically salted and sometimes spiced after roasting (and today also available as a packaged product), in Mexico and other Latin American countries, in the American Southwest, and in speciality and Mexican food stores.
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Pumpkin seed oil has an intense nutty taste and is rich in polyunsaturated fatty acids. Browned oil has a bitter taste. Pumpkin seed oil serves as a salad dressing. The typical Styrian dressing consists of pumpkin seed oil and cider vinegar. The oil is also used for desserts, giving ordinary vanilla ice cream a nutty taste. It is considered a real delicacy in Austria and Slovenia, and a few drops are added to pumpkin soup and other local dishes. Using it as a cooking oil, however, destroys its essential fatty acids
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