A pumpkin seed, also identified in North America as a pepita (from the Mexican Spanish: pepita de calabaza, little seed of squash”), is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are sometimes flat and asymmetrically oval, have a white outer husk, and are light inexperienced in shade after the husk is eliminated. Some pumpkin cultivars are huskless, and are grown only for his or her edible seed. The seeds are nutrient- and calorie-rich, with an especially high content of fats (particularly linoleic acid and oleic acid), protein, dietary fiber, and numerous micronutrients. Pumpkin seed can refer either to the hulled kernel or unhulled entire seed, and most commonly refers to the roasted finish product used as a snack. Pumpkin seeds are a common ingredient in Mexican cuisine and are also roasted and served as a snack. Marinated and roasted, they’re an autumn seasonal snack within the United States, as well as a commercially produced and distributed packaged snack, like sunflower seeds, out there year-spherical.
Pepitas are recognized by their Spanish identify (usually shortened), and sometimes salted and typically spiced after roasting (and immediately also accessible as a packaged product), in Mexico and other Latin American international locations, within the American Southwest, and in specialty and Mexican meals shops. The earliest recognized evidence of the domestication of Cucurbita dates back 8,000-10,000 years in the past, predating the domestication of other crops resembling maize and common beans within the region by about 4,000 years. Changes in fruit shape and colour indicate intentional breeding of C. pepo occurred by no later than 8,000 years in the past. The process to develop the agricultural data of crop domestication came about over 5,000-6,500 years in Mesoamerica. Squash was domesticated first, with maize second, followed by beans, all changing into a part of the Three Sisters agricultural system. As an ingredient in mole dishes, they are identified in Spanish as pipiÃ¡n. Lightly roasted, salted, unhulled pumpkin seeds are popular in Greece with the descriptive name Ï€Î±ÏƒÎ±Ï„ÎÎ¼Ï€Î¿, pasatÃ©mbo, from Italian: passatempo, lit.
The pressed oil of the roasted seeds of a Cucurbita pepo subsp. Central and Eastern Europe as cuisine. An example of that is pumpkin seed oil. Pumpkin seeds may also be made right into a nut butter. Pumpkin seeds can be used steeped in neutral alcohol, which is then distilled to provide an eau de vie. A salsa manufactured from pumpkin seeds referred to as sikil pak is a conventional dish of the YucatÃ¡n. Dried, roasted pumpkin seeds are 2% water, 49% fats, 15% carbohydrates, and 30% protein (desk). In a 100 gram reference serving, the seeds are calorie-dense (574 kcal), and a rich source (20% of the Daily Value, DV, or larger) of protein, dietary fiber, niacin, iron, zinc, manganese, magnesium, and phosphorus (table). The seeds are a reasonable source (10-19% DV) of riboflavin, folate, pantothenic acid, sodium, and potassium (table). Major fatty acids in pumpkin seeds are linoleic acid and oleic acid, with palmitic acid and stearic acid in lesser amounts.
Pumpkin seed oil, a culinary specialty in and necessary export commodity of Central Europe, is utilized in delicacies as a salad and cooking oil. The full unsaturated fatty acid concentration ranged from 9% to 21% of the pepita. The whole fat content material ranged from 11% to 52%. Based on the amount of alpha-tocopherol extracted in the oil, the vitamin E content of twelve C. maxima cultivar seeds ranged from four to 19 mg/100 g of pepita. Pumpkin seeds have been as soon as used as an anthelmintic in traditional drugs to expel tapeworms parasites, reminiscent of Taenia tapeworms. Song, Y. Li, J. Hu, X. Ni, Y. Li, Q. (2011). “Structural characterization of a polysaccharide remoted from Lady Godiva pumpkins (Cucurbita pepo lady godiva)”. Smith, Bruce D. (May 1997). “The Initial Domestication of Cucurbita pepo in the Americas 10,000 Years Ago”. University of California at Los Angeles. Landon, Amanda J. (2008). “The “How” of the Three Sisters: The Origins of Agriculture in Mesoamerica and the Human Niche”.
Bushnell, G. H. S. (1976). “The start and Growth of Agriculture in Mexico”. Philosophical Transactions of the Royal Society. 275 (936): 117-120. Bibcode:1976RSPTB.275..117B. FÃ¼rnkranz, Michael Lukesch, Birgit MÃ¼ller, Henry Huss, Herbert Grube, Martin Berg, Gabriele (2012). “Microbial Diversity Inside Pumpkins: Microhabitat-Specific Communities Display a High Antagonistic Potential Against Phytopathogens”. KoÅ¡Å¥Ã¡lovÃ¡, Zuzana HromÃ¡dkovÃ¡, Zdenka EbringerovÃ¡, Anna (August 2009). “Chemical Evaluation of Seeded Fruit Biomass of Oil Pumpkin (Cucurbita pepo L. var. Styriaca)”. Bayerischer Rundfunk (in German). Wyrick, Jason (2016-11-01). Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas. Stupak, Alex Rothman, Jordana (2015-10-20). Tacos: Recipes and Provocations: A Cookbook. Seeds, pumpkin and squash seed kernels, roasted, with out salt (pepitas)””. Stevenson, David G. Eller, Fred J. Wang, Liping Jane, Jay-Lin Wang, Tong Inglett, George E. (2007). “Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars”. Journal of Agricultural and Food Chemistry. 55 (10): 4005-13. doi:10.1021/jf0706979. PMID 17439238. The data are present in Tables 1-three on pp. 4006-4010 of this USDA reference Archived 2011-08-14 at the Wayback Machine. Zhang, H Liu, C Zheng, Q (December 2019). “Development and application of anthelminthic medication in China”. Lim, Tong Kwee (2012). “Cucurbita moschata”. Edible Medicinal and Non-medicinal Plants. Oller, Samantha (2021-01-28). “Pumpkin seeds shift past seasonal as their functional qualities shine”. Food Dive. Industry Dive.