Pumpkin seeds - also known as pepitas - are flat, dark green seeds with a chewy texture and a subtly sweet, nutty flavour. They have long been valued as a source of the minerals zinc and iron, as well as phosphorus, magnesium, manganese, and copper.
Pumpkin seeds are also a rich source of tryptophan, an amino acid. Tryptophan has been used to treat chronic insomnia because the body converts it into serotonin, the "feel-good" or "relaxing" hormone, and melatonin, the "sleep hormone." A study published in 2005 in Nutritional Neuroscience suggested that consuming tryptophan from a gourd seed (pumpkin seeds belong to the gourd family) alongside a carbohydrate source was comparable to pharmaceutical grade tryptophan for the treatment of insomnia. Having a few pumpkin seeds before bed, with a small amount of carbohydrates such as a piece of fruit, may be beneficial in providing your body with the tryptophan needed for melatonin production.
Cooking with Pumpkin Seeds
Pumpkin seeds can be eaten alone as a snack or added to dishes for extra taste and a crunchy texture. I like to sprinkle over a salad or sautéed greens or incorporate into homemade granola with a mixture of nuts, pumpkin seeds, and dried fruit. You could brush pumpkin seeds with olive oil, season with cumin and garlic powder, and bake until brown and toasted or make your own pumpkin seed butter (like peanut butter) by blending whole, raw pumpkin seeds in a food processor until smooth. Next time you make burgers, whether it be from vegetables, turkey or beef, try adding some ground pumpkin seeds.
Pumpkin Seeds (AA Grade)
Ingredients: Pumpkin Seeds
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.