A pumpkin seeds , also known as pepita (from Spanish spanish: pepita de calabaza , "small pumpkin seeds"), are pumpkin seeds or other edible pumpkin cultivars. The seeds are usually slightly flat and oval asymmetrical, and light green in color and may have white outer skin. Some cultivars are stomach, and planted only for their seeds. The seeds are rich in nutrients, with very high protein content, dietary fiber and various micronutrients. This word can refer to a peeled kernel or unmade whole grain, and most often refers to a baked end product.
Video Pumpkin seed
Masakan
Pumpkin seeds are a common ingredient in Mexican cuisine and are also baked and served as a snack. Seasoned and baked, they are seasonal autumnal snacks in the United States, as well as commercially produced and distributed snack foods, such as sunflower seeds, available throughout the year. Pepitas are known by their Spanish names (usually shortened), and are usually salted and sometimes spiced after roasting (and today are also available as packaging products), in Mexico and other Latin American countries, in Southwest America, and in typical food and food Mexican shop.
The earliest known evidence of Cucurbita domestication dates back 8,000-10,000 years ago, preceding the domestication of other crops such as maize and general beans in the region by about 4,000 years. Changes in the shape of fruits and colors show the deliberate breeding of C. pepo occurred no later than 8,000 years ago. The process for developing agricultural knowledge about crop domestication took place over 5,000-6,500 years in Mesoamerica. The first domesticated squash, with the second corn, followed by the beans, all became part of the Three Sisters' farming system.
As an ingredient in mol dishes, they are known in Spain as pipiÃÆ'¡n . A Mexican snack uses pepitas in a craftsman fashion called as pepitorÃÆ'a . Pumpkin seeds that are salted, salted, and fatted are very popular in Greece with descriptive Italian names, passatempo ("hobby").
Oil pressed from roasted beans Cucurbita pepo subsp. pepo var. 'styriaca' is also used in Central and Eastern Europe as a cuisine. An example of this is pumpkin seed oil.
Maps Pumpkin seed
Nutrition
In a portion of 100 grams, the seeds are densely packed (574 kcal) and excellent sources (20% of Daily Value, DV, and higher) of protein, dietary fiber, niacin, iron, zinc, manganese, magnesium and phosphorus (tables). Its seed is a good source (10-19% DV) of riboflavin, folate, pantothenic acid, sodium and potassium (tables).
Oil
Pumpkin seed oil, Culinary specialties and essential export commodities Central Europe, is used in cooking as a salad and cooking oil.
The following is a range of fatty acids in C.Ã, maxima pepitas (see pumpkin seed oil):
The concentration of total unsaturated fatty acids ranged from 9% to 21% of pepita. Total fat content ranges from 11% to 52%. Based on the quantity of alpha-tocopherol extracted in oil, the vitamin E content of twelve cultivar seeds ranged from 4 to 19 mg/100 g of pepita.
Traditional medicine
Pumpkin seeds were once used as anthelmintics in traditional medicine by Native Americans to expel tapeworms and other intestinal parasites. This led to the seeds listed in the United States Pharmacopoeia as antiparasit from 1863 to 1936.
See also
- List of edible seeds
- Cucurbitacin
- Cucurbitin
- Egusi
References
Source of the article : Wikipedia
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