A healthy snack – pumpkin seeds

Do you also love to cook pumpkin soup? Sometimes with carrots, with or without coconut milk and with some ginger. Mmm, delicious. And do you also find it a shame every time so much of the pumpkin ends up in the compost? The pumpkin seeds you should recycle in the future, if you do not already do so. Because there is a lot of good in them. Roasted you can store the seeds well and optionally spice up other dishes with it or nibble pure. The valuable ingredients cover with a portion of 30 g already about 15% of the zinc requirement, 30% of the copper and magnesium requirement and 20% of the iron requirement and include secondary plant substances, phytoestrogens, beta-carotene and unsaturated fatty acids.

You can already tell, there’s something packed into pumpkins. Active ingredients such as phytosterols and salicylic acid have anti-inflammatory and wound-inhibiting effects, as well as diuretic and dehydrating effects. Therefore one uses the cores (and pumpkin seed oil) in the naturopathy also gladly against bladder weakness and prostataleiden, stomach and intestine illnesses as well as heart and kidney illnesses.

To roast the pumpkin seeds is quite simple: Just put the remains of the pulp with the seeds in a bowl full of water and loosen the seeds from the pulp with your hand. Then place them on a kitchen towel and rub off the last remnants. With a little oil and salt (you can also season quite creatively what you just) go the seeds on a baking sheet for about 20 minutes at top and bottom heat in the oven.

One more tip: pumpkins pull many pesticides from the soil and store them in the oily seeds. Also when buying pumpkin seed oil, it is therefore particularly advisable to pay attention to good, organic quality.