Indian Pumpkin Seeds 25 july 17

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Indian Pumpkin Seeds
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indian pumpkin seeds

• nunsatFatty acid
• name Percentage
• range (140)My ristic acid0.09 0.27
• (160) Palmitic acid12.6-18.4
• (161) Palmitoleic acid0.12-0.52
• (180) Stearic acid5.1-8.5
• (181)Oleic acid17.0-39.5
• (182) Linoleic acid18.1-62.8
• (183) Linolenic acid0.34-0.82
• (200) Arachidic acid0.26-1.12
• (201)Gadoleic acid0-0.17
• (220)Behenic acid0.12-0.58

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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 micronutrie
  nts. 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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