We have already told you why our diet should include pumpkin - a unique vegetable, a source of beta-carotene, potassium, iron and vitamin E. This ancient melon crop is also remarkable because it can be consumed whole, along with the seeds. Pumpkin seeds are good for health. It is interesting that they were initially used as a medicinal product and only then, having appreciated the taste, they began to be used in cooking.
Pumpkin seeds: nutritional value
Unlike pumpkin pulp, whose calorie content is only 28 kcal per 100 g, seeds are a fairly energy-intensive product: 560 kcal per 100 g. Pumpkin seeds contain proteins (30 g per 100 g), fats (39 g per 100 g), carbohydrates (4.7 g per 100 g), dietary fiber (6 g per 100 g). It must be said that the seeds have a fairly low glycemic index - 25 units.
Pumpkin seeds boast an impressive range of vitamins, microelements, fats and amino acids. It includes B vitamins, vitamin E, potassium, silicon, magnesium, phosphorus, iron, manganese, copper, zinc, selenium, amino acids (arginine, valine, histidine, isoleucine, leucine, lysine, methionine, threonine, tryptophan).
In total, pumpkin seeds contain more than 50 macro- and microelements. The lack of these substances in the body leads to decreased muscle tone, weakness, headaches, disturbances in the functioning of the urinary and cardiovascular systems, diseases of bones and joints.
Natural drying
How to dry pumpkin seeds without exposing the product to heat? A mandatory point here is the presence of sunny weather and the possibility of placing raw materials in an open, ventilated area. Here's how it works:
The washed seeds are placed in a thin layer on a metal baking sheet. The latter is brought onto an area that is well lit by the sun. In such a place, the raw materials remain for several days. It is important to ensure that the air does not become humid. Otherwise, the drying process will be significantly delayed. The criterion for the product’s readiness for consumption in this case is the appearance of a fragile shell.
You can dry seeds in a variety of ways - it all depends on what resources you have. I recommend drying the seeds if you want to stock up on them for future use. To instantly eat the seeds, I recommend roasting the pumpkin seeds in the oven.
For long-term storage, it is recommended to dry the seeds thoroughly to avoid the formation of rot and mold. Before drying pumpkin seeds at home, you need to prepare them - it's simple.
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After cutting into the pumpkin, carefully scrape out the insides using a large spoon. Select seeds from the loose fibers, place them in a deep bowl and cover with water. Stir the pumpkin seeds to remove any remaining pulp. Drain the water, transfer the seeds to a colander and rinse thoroughly again under running water. Rub the seeds with your hands to remove the sticky layer from their surface.
Dry the seeds with a cloth or paper napkin - the preparatory work is completed and you can start drying. I’ll tell you three ways to dry pumpkin seeds at home.
The simplest but longest way. It is recommended to dry the seeds in a warm, ventilated area, preferably in the dark. Place the seeds on a moisture-resistant surface (baking tray, large board, etc.), distribute them in a thin layer, into one seed. Stir the seeds once a day so that the moisture from their surface evaporates evenly. Depending on the room temperature, drying may take from several days to several weeks. The hotter, the faster.
If you want to stock up on seeds for future use, it is recommended to dry them at low temperatures - then the seeds will dry out. At high temperatures they will be fried. Pour the seeds onto a baking sheet and spread in a thin layer. Preheat the oven to 80-90 degrees - dry the pumpkin seeds at the set temperature for several hours, stirring occasionally. The drying time depends on the size of the seeds - the larger they are, the longer the process.
You can also dry pumpkin seeds using a dryer - the process is very similar to cooking in the oven, but there are some nuances here. Distribute the prepared seeds onto the dryer trays in one layer. Drying occurs at a temperature of 70-80 degrees for several hours. During cooking, it is necessary to mix the seeds and change the trays at least once an hour (put the top two underneath).
I deliberately did not indicate how long to dry pumpkin seeds - the duration depends on many factors. Seed size and temperature are of great importance. To determine whether the seeds have grown sufficiently, you need to pay attention to their skin - it should become thinner and more fragile.
Which method do I choose? To be honest, I have tried all the methods described. Of the listed options telling how to dry pumpkin seeds, the first one is more convenient for me. I dry the seeds in the refrigerator - it’s quite warm there and the tray doesn’t bother anyone.
After the pumpkin seeds are completely ready, you will need to take them out and place them on a cold baking sheet, tray or other flat container. You can even pour the product onto the table by placing baking paper on it in advance. When the grains have cooled completely, you can begin organizing the storage of this product.
The following recommendations should be observed:
- The storage place should be dark and dry,
- the container in which the grains will be stored must be glass or ceramic,
- seeds cannot be peeled, since peeled, spiced and roasted grains cannot be stored for long. Such a product must be consumed as soon as possible, otherwise they will oxidize and become moldy.
Pumpkin seeds that have been properly processed and dried will bring maximum benefits to the body. To achieve this, it will be enough to use the appropriate device that is available in the kitchen, or to dry the product naturally. It is important to follow the above recommendations, and then the most delicious and vitamin-rich product will be obtained.
What are the benefits of pumpkin seeds?
Pumpkin seeds are a proven remedy against worms. The seeds contain the amino acid cucurbitin. When seeds are digested in the gastrointestinal tract, it is converted into substances that have a detrimental effect on intestinal parasites. This is the most famous, but far from the only healing property of pumpkin seeds. The range of their medicinal qualities is much wider.
Pumpkin seeds contain: antioxidant vitamin E, retinoids and carotenoids, niocin, choline, pantothenic and folic acids. Therefore, they are effective in reducing the level of oxidative stress in the body, a process that triggers many diseases.
Pumpkin seeds are a natural source of zinc. It supports the immune system, regulates cell growth and division, the production of insulin and male sex hormones. The health of skin and hair, as well as mood and sleep largely depend on zinc. The seeds are also high in potassium and magnesium. They are necessary for the normal functioning of the heart and gastrointestinal tract. Potassium and magnesium also affect bone health and blood pressure levels. Pumpkin seeds contain polyunsaturated fatty acids (linoleic and alpha-linolenic) and omega-6 fatty acids. They strengthen the phospholipid cell membranes and maintain the healthy state of tissues of various organs. Due to the presence of phenolic acids, pumpkin seeds are a good remedy for increasing vascular tone, combating allergies and liver disorders. Men are advised to regularly include pumpkin seeds in their diet to prevent prostate diseases.
The seeds also contain amino acids, including tryptophan, leucine and arginine. Tryptophan helps with sleep disorders, as it increases the synthesis of the hormone melatonin. Leucine and arginine promote tissue restoration after inflammation, stabilize blood cholesterol levels, and also increase testosterone levels in men.
Microwave drying
You can dry pumpkin seeds in the microwave. Let's look at the procedure step by step:
- The seeds are washed and placed in a thin layer in a glass bowl, the bottom of which is covered with paper towels.
- The container is sent to the microwave oven. The device turns on at maximum power. The heat treatment time is set to 2 minutes.
- As soon as the timer bell rings, the dishes are removed. The seeds are mixed and placed back in the microwave. The raw materials are fried for several minutes, but at medium power.
- Then the seeds are turned over again. If the product is not ready, repeat the above steps. High-quality dried pumpkin seeds will have a hard structure and a darkish tint.
When are pumpkin seeds harmful?
Pumpkin seeds are a healthy product, but they can also cause unpleasant consequences if they are overused or if you have an individual intolerance.
Among these side effects are stomach upsets with nausea, vomiting, diarrhea or constipation, and flatulence. There may be headaches and an allergic reaction with a skin rash in the form of hives. You should not eat rancid pumpkin seeds - this can cause poisoning.
In some cases, it is better to avoid pumpkin seeds. They should not be introduced into the diet in case of increased stomach acidity, gastritis and gastric ulcer, spastic colitis. Pumpkin seeds can be harmful for low blood pressure. The high calorie content of the product also makes it undesirable in the diet of obese people.
How to roast seeds in the oven without salt
Even if the seeds are clean at first glance, they must be washed before roasting, since it is unknown what conditions they were in before. For example, they could lie in a heap right on the ground.
- Place the seeds in a colander and wash thoroughly under running warm water. Leave them in a colander for a few minutes to dry them out a little.
- Turn on the oven, heat it to 160-180°. The baking tray should be inside at this time and also warm up.
- When the temperature rises to the desired level, remove the sheet and immediately pour the still wet seeds onto it. Smooth over entire surface. Do not try to fry a large batch of seeds at once, because this will leave them half-baked or unevenly roasted.
- Place the pan in the oven.
- Every few minutes, open the door and stir the seeds. Or take out the baking sheet, mix the seeds and put them back in the oven. The cooking time will depend on the oven model, its power, whether it is gas or electric. Most often, the seeds are ready within 20 minutes.
- A sign that it is time to remove them from the oven will be a slight cracking of the shells. Take out a few seeds and taste them. If the grains have already become dry and you are satisfied with the taste, remove the baking sheet from the oven and pour the seeds from it onto a flat dish covered with a towel. Cover them with another towel on top. Leave for 15-20 minutes. During this time they will cool down and reach full readiness.
How to use pumpkin seeds
Pumpkin seeds can be purchased at the pharmacy in packaged form, as well as crushed - in powder form. Packaged and weighed seeds, peeled or peeled, are also sold in supermarkets.
For general health and disease prevention, it is enough to eat 25-30 g of pumpkin seeds per day. To avoid digestive problems, do not forget to drink enough liquid. It is advisable to consume the product raw - after frying, the amount of nutrients in it decreases, and the calorie content increases.
To diversify your menu, try adding a small amount of pumpkin seeds to vegetable stews, porridges, fresh salads, and baked goods. Try also preparing simple, delicious dishes with pumpkin seeds using our recipes.
Types of drying pumpkin seeds
You can dry this product using several methods, choosing the most optimal one:
- naturally;
- using a gas or electric oven, as well as in a special convection oven;
- using an electric dryer;
- in a regular microwave and in a frying pan;
- on a stand in the air fryer.
Let's look at each method in more detail.
Drying pumpkin seeds naturally
The first method is suitable for all pumpkin lovers due to its unpretentiousness and simplicity. The main factor when drying seeds naturally will be a large, flat surface and warm weather. You need to thoroughly clean the seeds from any remaining pulp, rinse them and spread them in a thin layer on a horizontal surface. Cover with parchment paper or baking foil.
The best surface option may be a large tray, baking sheet, or thin sheet of metal. Do not use wooden utensils; they will absorb moisture and soon become deformed. After all the steps, place the tray where direct sunlight will fall and leave it there for several days.
Using an oven: gas, electric or convection oven
If you choose a gas or electric oven, then the sequence of preparing seeds for drying will be slightly different. After you have washed the seeds, you will need to place them on baking sheets and put them in the oven, setting the correct temperature.
Pumpkin seeds are dried in an electric oven at a temperature of 60-80 degrees until the seed skin becomes brittle and crumbles easily when peeled.
Be sure to check the seeds every 10 minutes to prevent burning. In total, drying time in ovens will be no more than forty minutes.
Using an electric dryer
Drying pumpkin seeds in an electric dryer is even easier, since it is specifically designed for this process, but you will have to stir and turn the seeds periodically to prevent them from burning. You need to place the tray with washed seeds in the middle of the dryer, set the temperature to no more than 80 degrees. With this mode, the drying time will be about an hour.
In the microwave and in a frying pan
These types of pumpkin seed drying are more like slow roasting rather than drying. There are also some nuances here. You can only dry a certain amount of seeds in the microwave and in a frying pan, so make a batch at a time.
The drying time in different microwave ovens differs, it depends on the type of microwave: you can put it at full power and dry for two minutes, or you can set it, if so provided in the instructions, to 600 watts and dry for twenty minutes. It all depends on the specific device.
In a frying pan, the seeds turn out well roasted and with a light golden brown crust. This method is suitable for those who like seeds “hot and hot.”
They need to be cooked in a frying pan over medium heat and no more than 15-20 minutes. Be sure to stir the contents, since pumpkin seeds should not lie on one side for a long time, otherwise they will quickly fry and lose their beneficial properties. You can even add salt to the seeds during cooking to add a nice flavor to the dish.
We use an air fryer
Drying seeds using an air fryer was invented relatively recently, since this device is mainly used for preparing other dishes. However, using a special stand, you can successfully dry seeds on it.
After thorough washing, place the seeds in one layer and set the temperature to 60 degrees. Cooking time will vary from twenty to thirty minutes.
Checking readiness
Properly dried seeds by any means have a slightly yellowish tint to the skin, which becomes quite fragile and is easy to peel off. Take a closer look, the seed seems to be “losing weight”, and a clear outline of the inner nucleolus is visible. Inside, pumpkin seeds take on a rich dark green color with fine white veins. They should not be too dry and crunchy, the kernels become velvety to the touch and have a pleasant taste.
Salted seeds in the oven
If you like salted seeds, preparing them in the oven is as easy as pie.
- To do this, pour the seeds into a colander and wash thoroughly under the tap. Leave in a colander to drain.
- Then mix them with a little fine salt. But remember that, firstly, you should not consume a lot of salt, and secondly, excess salt can cause irritation of the mucous membranes in the mouth. The water from the seeds will evaporate, but the salt will remain on their shells.
- Heat the oven together with the baking sheet to 160-180°. Sprinkle the seeds onto the baking sheet in an even layer. Place in the oven. Take out the baking sheet often and stir the seeds so that they roast evenly.
- As soon as they begin to crack (this indicates well-dried shells), try the seeds. If they are ready, turn off the oven. The seeds can be left in the oven for a while, then taken out and scattered on a towel, covering them with its edges. After 20-25 minutes, the seeds will be ready to eat.
