What is the shelf life of the seeds? How many years can seeds be stored?

Methods for drying pumpkin seeds

Pumpkin seeds are a healthy product, but they are also perishable, so if you want to fully enjoy its excellent taste, you need to make preparations for future use.
There are several ways to dry pumpkin seeds at home. Let's look at each of them in detail:

Drying in natural conditions. All you need in this case is sufficient free space and sunny weather. First you need to properly prepare the product for drying. Carefully clean the seeds from the pumpkin pulp. Then wash and dry. Spread the dried seeds in one layer on a flat surface, remembering to cover it with baking paper first. Leave in the sun for a couple of days. The criterion for the readiness of seeds is the fragility of their shell.

Advice. Do not use wood as a surface for drying seeds: the product is very saturated with moisture, so when drying it will give it to the tree, and it may become deformed.

Dry in a fruit dehydrator or oven. If you use a fruit dryer, you must first prepare the seeds properly (similar to the method described above), then place them on a baking sheet and place them in the dryer. Before doing this, set the required temperature, designed specifically for drying seeds. In the oven, the seeds will dry for several hours. In this case, the temperature should not exceed 100 degrees.
Drying in a pan. Quite a simple and fast way. You will only need 15 minutes of time, constant presence during the drying process, the presence of a frying pan and seeds. Dry the seeds over medium heat, stirring them constantly.

If you plan to dry pumpkin seeds to use them as planting material (that is, for seeds), you need to proceed as follows. First, harvest the pumpkin harvest before winter, then let it sit for several weeks in a warm place. The seeds can then be extracted. Carefully separate the pulp, wash and dry the seeds. Then dry in a cool, ventilated place. Store in cloth or paper bags.

Pumpkin seeds

How to dry pumpkin seeds at home

Temperature conditions. How to dry pumpkin seeds? At what temperature?

As for the temperature regime, it depends on the drying method:

drying in a frying pan requires a temperature of 100-120 degrees. The seeds are constantly stirred so as not to burn;
if the seeds are placed in a convection oven, then 60 degrees is enough;
in an electric dryer the temperature is set to 80 degrees, but in this case it is important to place the baking tray in the middle so that the product is heated on all sides.

Advantages and disadvantages of drying seeds in different ways:

In the oven

There are two ways to dry pumpkin seeds in the oven: the first is set to the “frying” mode - 140-150 degrees, or to the “simmering” mode - 80-90 degrees.

In the first case, the seeds are placed on a baking sheet, previously covered with parchment, in 1 layer and placed in the oven for 10-15 minutes. It is worth constantly checking the seeds so that they do not burn.

As soon as the seeds change color to light brown, remove the sheet, turn off the oven and place the baking sheet again for 15 minutes. Then cool at room temperature without spilling.

The second method will take more time, approximately 40-60 minutes.

The disadvantage is that you can set the temperature incorrectly, especially if drying is done for the first time, and the seeds will burn.

On a frying pan

Using this method, you can prepare a spicy product, which is subsequently added to various dishes.

Pour a little olive oil into a plastic cup, place the washed seeds in it and mix so that each seed is in the oil, add salt, pepper, and spices.

Heat the frying pan to 120 degrees and place the seeds in 1 layer. Fry for 20 minutes, stirring constantly, until golden brown.

Once fully cooked, place the seeds on a paper towel to drain off excess oil.

In the microwave

This is the easiest and fastest way to dry pumpkin seeds. Line a glass rotating plate from the microwave with paper towels, on which the seeds are placed in 1 layer.

The microwave is turned on at maximum power for 2 minutes. As soon as the timer makes a characteristic sound, open the door, mix the seeds, and turn it on for another 2 minutes, but only the power should be medium.

The finished seeds will have a dark color.

In a convection oven

It will take 30-40 minutes with maximum blowing power and a temperature of 70 degrees. You should not close the lid completely, leave a small gap for moist air to escape.

In an electric dryer

Drying will take a little over an hour. The seeds are laid out in one layer, and it is worth considering that the temperature at the top of the dryer and at the bottom may differ, so if 2 baking sheets are used, they are swapped every 15 minutes.

How to quickly dry pumpkin seeds

The fastest way to dry pumpkin seeds is to put them in the microwave; it only takes 5 minutes.

How to determine the readiness of dried seeds

If the seeds are dried correctly, the shell will have a yellowish tint, with pronounced contours and dense to the touch. The transparent diaper will be easy to remove. The kernel will acquire a greenish color with whitish streaks. When biting the seed there should be no moisture.

What affects germination

If we assume that the percentage of sprouted seeds depends on the expiration date on the package, then you need to know what factors influence the shelf life of the package:

Air humidity.
Temperature.
Seed moisture content.
Oxygen.

Hello to all preppers!) Many people are concerned about the shelf life of seeds? Is it possible to store them for future use for several years in advance? Since spring has come and many people have ZKP, Dachas, houses in villages, besides this, we are all expecting the possibility of BP, then the topic of seeds should be relevant for many)

We often buy seeds with a reserve, just in case they don’t germinate well. Then we leave the remaining bags for next year. Sometimes such “surpluses” are stored with us for several years. In general, there is nothing wrong with this. You just need to know which crops have what seed expiration date. After all, different vegetable crops have different shelf life and seed storage. **************************************** ***************************************

For example, the shelf life of seeds

watermelon, zucchini, melon, pumpkin and cucumbers is 6-8 years.

Seeds of peas, beans, corn and beans can be stored for 5-6 years.

The shelf life of radish seeds, cabbage, turnips, radishes, tomatoes, beets and asparagus is from 4 to 5 years.

Seeds of carrots, eggplant, spinach and lettuce will not lose their quality for 3-4 years.

Seeds of parsley, pepper, onion, sorrel and dill have a shelf life of 2-3 years.

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These expiration dates for seeds are valid provided they are stored in a cool (+10-12 degrees), dry place. At temperatures below zero, many seeds may die.

If you do not want to purchase “extra” seeds, calculate the number of seeds required for sowing. To do this, you need to draw a plan of the site, draw out the beds, approximately estimating their area. The weight of the seeds is written on the back of each bag. Using the seeding rates below, calculate how many seeds you will need for each type of vegetable. Before sowing, soak the seeds in a growth stimulator for several hours - this will save time for seed germination and increase their germination)

Seed sowing rates (g/sq.m) Cabbage - 0.05 g Tomatoes - 0.1 g Cucumbers - 1 g Beets - 1 g Carrots - 0.5 g Pumpkin - 0.3 g Zucchini, squash - 0.2 g Beans - 8 g Peas - 2 g Herbs and spices - 1 g

When purchasing vegetable seeds for the new season, follow the given seeding rates and take into account the expiration date of the seeds. Then you won’t have to spend extra money purchasing seeds for several years in advance.

My conclusion is this

: Seeds can and should be stored for use for several years, especially if the seeds are of good quality and good varieties of vegetables) The main thing is to store them correctly in a dry, dark place at room temperature) Seeds are afraid of cold, especially frost - they can survive frost, but germination seeds will sharply drop by about 2 times, that is, from 10 seeds only 4 to 7 seeds can sprout (tested from my own experience - I forgot to take seeds from an unheated dacha to the city (the frost inside the dacha was - 10 degrees) - germination rate dropped 30 - 40 percent for tomatoes, 60 percent for salad peppers - I haven’t planted the rest yet. The seeds weigh very little, are relatively cheap, and can help out very well! Stock up, citizens))

Buying seeds is an important part

preparation for work on the site.

Nowadays the assortment in stores is huge, so the main thing is to make the right choice

And above all, this concerns shelf life (or germination), only seeds that have good performance in this parameter will produce the desired harvest.

Although they can be stored for an incredibly long time.

There are known cases when plants, for example, wheat, sprouted from seeds found in pyramids, and those found in the stomach of a mammoth sprouted.

How and how much to store

Many factors influence the shelf life and preservation of product quality. These include:

compliance with drying rules,
compliance with temperature and humidity levels,
quality of storage ventilation,
absence (presence) of foreign odors, insects and rodents.

Based on this, it can be assumed that the shelf life of seeds will not be the same for everyone. In addition, their original quality is of great importance.

The optimal storage temperature for seeds should be +20°C, and air humidity – 75%. But even if these conditions are met, it will not be possible to store seeds for longer than 10 months. They will acquire an unpleasant aftertaste - they will become rancid (an inevitable process of oxidation of the oils contained in the seeds), and will also develop a musty smell.

In sealed vacuum packaging, the shelf life of roasted seeds increases to 12 months. But the heat-treated product must be at a temperature of +16°C -+18°C. Higher temperatures accelerate oxidative processes, which leads to a rapid loss of taste.

When purchasing seeds in sealed bags, pay attention to their release date, trying to find ones that are no more than a month old. In this case, the product has the most vivid taste and aromatic qualities.

This method is contraindicated for tomato seeds!

It is better to subject them to a hardening procedure. Rinse the seeds calibrated in salt water. It is advisable to disinfect them with a solution of manganese or a solution of colloidal silver.

After all this, place the bowl with the seeds in a plastic bag and put it in the refrigerator where you store the vegetables for 10-12 hours. Repeat this procedure every day for a week. That is, the seeds are at room temperature for 12 hours, and in the refrigerator for the remaining 12 hours.

Seeds of crops such as carrots, celery, parsley take a very long time to germinate, because the essential oils present in their shells prevent the flow of water to the embryo. Therefore, the seeds of these plants must be treated before sowing.

I put the seeds of these crops on a gauze (one gauze - one vegetable), place it in a saucer and pour a thin layer of vodka (40°). I leave them there for 15 minutes.

During this time, most of the essential oils will dissolve. Then I rinse the gauze with seeds in cool water several times. I dry it until it becomes friable.

All. You can sow. Thanks to this processing method, the seeds will sprout much faster.

Material used from the newspaper “Niva Kubani” with the supplement “Nivushka” 2014, No. 19 (305)

If you still have old seeds from previous years, do not rush to throw them away. It is likely that the seeds remained viable.

Most vegetable seeds retain the ability to germinate even longer than may be indicated on the seed packaging - if the correct storage conditions are met.

Indications for use

It is recommended to use the product for people who have the following diseases and health problems:

BPH;
inflammation of the prostate gland;
avitaminosis;
osteoporosis;
helminthiasis;
nervous disorders;
insomnia;
metabolic disease;;
heartburn;
diabetes;
acute and chronic gastritis;
hypertension;
constipation, diarrhea;
burns;
cystitis;
kidney and liver diseases.

The following four categories of people should include pumpkin seeds in their diet:

Children and teenagers.
Pregnant women.
Elderly men and women.
Athletes.

Pumpkin seeds are shown while traveling in transport, be it an airplane or a car. This product helps relieve nausea from motion sickness. To do this, you need to break the seeds with your fingers.

Top articles: How to properly store cabbage in the cellar and at home: ways to keep it fresh

At the same time, motor skills are trained and attention is switched

Pumpkin seeds are useful for the prevention of many diseases.

Preparing pumpkin seeds for planting

The methods described above are completely unsuitable if it is decided to prepare some of the seeds in order to plant them in the spring and get a new harvest. Fried even over the lowest heat, in a frying pan or in the oven (and in the microwave too), the seeds will be “dead” and will not sprout.

For seeds, seeds are dried on paper

Seeds, cleared of pulp and fibers and dried with towels, are laid out on paper or thick fabric in one layer and at some distance from each other. In the shade, in a small draft, the seed takes longer to dry, but this method is more gentle. If you decide to dry the seeds in the shade, you can spread them out on a metal sheet.

They will be ready when the peel is completely dry and brittle.

It is not recommended to dry seeds on a wooden surface in the shade - the wood retains some of the moisture, and the seeds may rot or dry unevenly. But in the sun, the pallet material is better than wood. A metal surface for drying in the sun is not very good, it can burn the bottom layer. If a metal tray is used, then cloth or paper is first laid on it. The definition of readiness is the same - by dryness and brittleness of the peel.

Husk and seeds

Pumpkin seed husks are also rich in all the substances found in the seed itself. But it is absolutely not digestible and has a neutral taste. Therefore, eating it is a pointless exercise. But the preparation of infusions and decoctions based on the husk is possible and even welcomed by traditional healers.

There is a method that enhances the beneficial effects of seeds. All you need to do is let them sprout. To do this, you need to place the seeds on a plate and add water so that it is only slightly higher than the level of the product itself. Leave it like this in a dark place for about 48 hours, changing the water regularly. You can eat these sprouts just like that or use them as an additional ingredient in salads.

Candied pumpkin: recipes

Dried pumpkin

A very unusual product is pumpkin powder. It is useful for problems of the gastrointestinal tract and kidneys. In this case, the prepared pieces of vegetable are first boiled in salted water for about twenty minutes, then ground and dried at a temperature of 135 degrees in the oven for 5-10 minutes. The resulting yellow sweet powder must be diluted with water to prepare pumpkin puree.

The easiest way is to pickle the pumpkin in a concentrated solution, where up to 3 kg of salt is needed per 10 kg of vegetable. Half of it is diluted with boiling water and its prepared slices, tightly folded in containers, are completely poured. Then simply sprinkle the remaining salt on top.

This preparation is suitable for winter marinades. Excess salt is soaked by keeping the pumpkin in cold water for a day and a half, changing it several times.

The easiest recipe for pickled pumpkin:

diced vegetables are blanched and cooled;
then put the pieces into prepared jars and fill them with marinade;
The marinade should be made in the following proportions: half a glass of 9% vinegar per liter of water, and a tablespoon of salt (with a heap) and sugar (without a heap), black pepper, cinnamon and cloves - to taste.

It will be no less tasty if you marinate a healthy vegetable in this infusion:

For 5 liters of water take 20 g of chopped horseradish;
the same amount of celery leaves;
twice as much dill;
one hot pepper;
2-3 bay leaves;
a glass of vinegar and salt.

Dried pumpkin

To prepare a delicious product at home, dessert pumpkin is cut into medium cubes. And then laid out on baking sheets in the air. When it is slightly wilted, the baking sheets are exposed to the sun. Then they are placed in the oven, where at 60 degrees and the door is open, drying continues until ready.

Pumpkin puree

This type of vegetable canning can be used as an independent dish for children and adults or as a filling for pies. You can make it with apples or plums:

Pre-clean the ingredients from seeds and peels.
Grind in a blender and add sugar to taste.
Cook over low heat for 2 hours.
At the end of the process, add a little citric acid or juice.
Close in prepared jars.

Frozen pumpkin is one of the longest shelf-stable types of canned vegetables. When frozen, it retains its properties for up to 10 months. But it’s better to freeze not fresh vegetables, because... After defrosting, such a workpiece becomes watery. It must be pre-processed in one way or another, while the taste, aroma and texture of the vegetable are well preserved. Freezing methods:

Boiled pumpkin. The skin is not removed before cooking. Slices of the vitamin vegetable can be boiled for 10-15 minutes in a saucepan, in the microwave, or in a steam bath. Then place in a colander to drain the water, cool and grind to a puree. Then fill the bags, cups with the resulting mass and place them in the freezer.
Baked pumpkin. You can bake in slices without first removing the peel. Then this process will take 1 hour. If you bake it in cubes, you need to peel the skin. The product will be ready in 40 minutes. It should be ground to a puree and placed in silicone molds or ice containers. Keep in the freezer for a day. Place in a large bag and place in the freezer.

If you want to prepare pumpkin without adding sugar, thus maintaining the low calorie content of the product, it is better to use dessert varieties of pumpkin, such as Almond 35, Stolovaya A-5, Melonen Risen.

The prepared and chopped pumpkin is placed in the open air in the shade, laid out on sieves. Periodically, the workpiece must be stirred so that air is exposed to each piece.

After 4-5 days, the dried slices should be placed in the oven and dried at a temperature of 50-60 degrees with the door ajar for 20 minutes.

Sesame chips

REFERENCE: Drying time and temperature conditions are different for each model of electric dryer. It is better to read the instructions for the electrical appliance.

Ingredients:

Two kilograms of pumpkin;
A tablespoon of any seasonings (paprika, black pepper, cumin, coriander, etc.);
Salt - a tablespoon;
Sesame - tablespoon;
Water - two liters.

Cooking method:

Peel the pumpkin and cut into thin slices no more than three millimeters wide;
Bring water to a boil, add salt and place the plastics in boiling water for a minute;
Once blanched, quickly plunge squash into ice water;
Then take it out and put it on a towel or in a colander.
Place slightly damp, fresh plastics on the tray of an electric dryer, add seasonings to taste, sprinkle with sesame seeds;
Turn on the dryer and dry the pumpkin for about six hours at a temperature of 60 degrees;
Dry for two hours at 80 degrees.

Obtaining purified grains

Peeling achenes in small quantities using your hands will not be difficult or tiring. When you need a lot of purified kernel, you need to do several things:

the pumpkin is cut into two halves, then it must be cleaned of seeds;
you need to peel the seeds that have been enveloped by the pulp, for which you take a colander, put the pumpkin insides in it to rinse them with a stream of running water;
when the water has drained, the product is placed in one layer on a sheet or oilcloth lying on a flat surface and dried;
It is necessary to peel by grasping the thick edge of the achenes; starting in the middle, using scissors, pointing them towards the spout, you need to cut off the junction of the sidewalls of the peels;
When cleaning, pumpkin seeds are turned over so that the cut part is at the bottom;
press on the side walls of the seed, and the kernel is easily removed. The situation is worse with undried seeds.

How to store pumpkin seeds to benefit from them?

You grew and ate a pumpkin. How to properly prepare and store pumpkin seeds for food?

I place the seeds selected from a ripe pumpkin in a colander and rinse with plenty of water to remove fibers. If all the fibers do not come off the first time, then I pour cold water over the seeds for several hours. Then I rinse them again, let the water drain, and lay them out on plastic film or oilcloth in one layer. I lay it out where there is no direct sunlight. For four to five days, sometimes more, they lie there, dry, and I stir them periodically. They dry out. After this, the pumpkin seeds are ready for storage.

How to cook pumpkin seeds? You can dry them in the oven. But it is advisable to lay them out in a thin layer on a baking sheet so that they dry there and not cook. Set the temperature to minimum, leave the oven door ajar - your hand should be able to easily withstand its heat. It is also necessary to stir periodically. But the drying process is reduced from several days to 1.5-2 hours.

By the way, pumpkin seeds dried in the oven are easier to remove from the shell.

I use clean, washed glass jars for storage. I pour the seeds there and cover with a boiled, dry plastic lid. That's it, they can be stored for quite a long time at room temperature. I store them in a locker on the loggia. For storage, you can use any plastic or ceramic food containers with hermetically sealed lids.

Shelf life of pumpkin seeds

It all depends on compliance with the conditions. But we can highlight the main indicators that are worth focusing on. In addition, you need to inspect the contents of bags or jars from time to time in order to take action if necessary. Remember the following:

At temperatures up to +20°C, unpeeled seeds are normally stored for 12 months. If the temperature does not exceed +10°C, the period increases to 24 months. According to experts, pumpkin seeds remain viable even after several years if they were kept in an optimal microclimate.
You can store peeled pumpkin seeds for no more than 6 months. At the same time, you need to choose a cool place with low humidity for them; the vegetable compartment in the refrigerator is perfect.

Advice! Stick a piece of paper on all bags and jars with the date of storage, then you will know how long the seeds have been stored.

Pumpkin seeds do not pose any particular problems in terms of storage. In fact, you can put them in a sideboard in the kitchen and they will last for at least six months, even if the temperature exceeds +20°C.

Benefit or harm?

Beneficial features:

Strengthen the walls of blood vessels;
Normalize blood pressure and blood sugar levels;
Improve memory and brain function;
Helps get rid of nausea during seasickness and toxicosis in pregnant women;
They form bone tissue in children;
Remove heavy metals (lead, gum) from the body;
Reduce nervous tension and improve depression;
Help with potency and prostate treatment;
Used as a diuretic;
An effective remedy for worms.

HELP: If you eat a handful of raw pumpkin seeds for three days, you can completely get rid of worms.

If we talk about the dangers of pumpkin seeds, then this can only be a personal intolerance to the product. It is recommended to clean the seeds with your hands, as they can damage tooth enamel, and also to brush your teeth after eating. It is not advisable for people with injuries or after surgery in the oral cavity.

The benefits of pumpkin seeds

One pumpkin seed contains a large amount of nutrients, including protein, manganese, copper, magnesium, iron, etc. It also contains antioxidants and phytosterols.

30 g of seeds contains (percentage of daily value):

manganese – 64%;
phosphorus – 57%;
copper – 48%;
magnesium – 45%;
zinc – 23%;
protein – 20%;
iron – 16%.

In addition to the fact that pumpkin seeds have almost all the beneficial properties of the pumpkin itself, they have special benefits. The main one is the high zinc content.

Zinc is involved in a large number of processes and reactions occurring in the body (including cell growth and division, immune, regenerative, enzymatic processes, etc.). Therefore, a deficiency of the mineral necessarily affects general well-being, mood and even appearance. Brittle nails, acne, chronic fatigue and irritability, hair loss may indirectly indicate an acute lack of zinc.

But the microelement is especially important for men and women of reproductive age. Not consuming enough of it in just a few weeks can lead to low testosterone levels in men. And this is the shortest path to erectile dysfunction. The value of zinc for men lies in the fact that it is necessary for the normal functioning of the prostate gland (by the way, this is where the concentration of the microelement is highest). Consequently, meeting the need for zinc reduces the likelihood of developing prostatitis.

In addition, the mineral significantly affects the quality of sperm (in particular, sperm motility), and accordingly, a man’s ability to conceive a child. A constant deficiency of a microelement significantly reduces the chances of conception in the “female line.”

The daily requirement of an adult man for zinc is approximately 11 mg, for women - 8–9 mg. 30 g of pumpkin seeds contains more than 2 mg of valuable mineral. A squeeze or two of healthy seeds per day is an excellent prevention of zinc deficiency.

Another important micronutrient that is found in abundance in pumpkin seeds is magnesium. It is an active and indispensable participant in a wide range of vital physiological processes (from the proper formation of bones and teeth to DNA synthesis). It has been proven that magnesium affects the normalization of blood pressure and the functioning of the heart muscle.

Sudden cardiac arrest, myocardial infarction, stroke - the likelihood of these dangerous diseases decreases when the daily requirement for magnesium is met. Take note: just 30 g of pumpkin seeds can provide half the daily requirement for this valuable mineral .

In addition, pumpkin seeds are a rich source of tryptophan (an amino acid that is involved in the synthesis of serotonin (the joy hormone) and melatonin (the sleep hormone)). If you eat some pumpkin seeds a few hours before bedtime, a restful night's sleep is almost guaranteed.

As for the vitamin composition of pumpkin seeds, it is in many ways similar to the composition of the pumpkin itself. Of particular note is vitamin E, known for its antioxidant properties. In the seeds its concentration is not as high as in the fruit. However, it is here that it is presented in all forms (alpha-tocopherol, gamma-tocopherol, delta-tocopherol, alpha-tocomonenol, gamma-tocomonenol), which makes pumpkin seeds a unique product with a powerful antioxidant effect.

It would be useful to note the ability of pumpkin seeds to have a beneficial effect on the functioning of the intestines (thanks to the high fiber content) and the thyroid gland (thanks to zinc), and to alleviate unpleasant symptoms during menopause (due to natural phytoestrogens and increasing the level of “good” cholesterol).

Pumpkin seeds are also very popular in folk medicine as an effective remedy against worms .
The substance cucurbitin, which is contained in the seeds, actually leads to the death of some types of worms, paralyzing their nervous system.

Duration of seed germination

The shelf life of seeds is indicated on the label along with the name, year of collection, and class. This data is necessary to obtain full-fledged seedlings, since when stored beyond the prescribed period, germination sharply decreases, and seedlings have very low immunity to damage by diseases and pests.

The grade indicated on the label characterizes the percentage of seed germination. Seeds of the first class have the highest germination rate, which is 60-95% for different crops. Seeds of the second class - 40-85%. The germination percentage will help the gardener more accurately determine the planting density of the crop.

When properly stored, vegetable seeds retain high germination within the following periods:

1-2 years: celery, chives, parsnips, corn, onions, leeks
2-3 years: lovage, parsley, dill, spinach, sorrel, leek, coriander,
3-4 years: lettuce, carrots, sweet peppers, nigella onions, fennel, peas,
3-5 years: kohlrabi, turnips, beets, cauliflower, eggplants,
4-5 years: tomatoes, radishes, radishes, rutabaga, white cabbage, broccoli,
4-6 years: beans, beans,
6-8 years: cucumbers, squash, zucchini, melons, watermelons.

The indicated periods for preserving the germination of spicy-flavoring (green) and vegetable crops are not maximum. For well-dried seeds, temperature changes are not dangerous, but if the moisture content of the seeds is higher than critical, then at low temperatures the seeds will become moldy due to a disruption in the breathing rhythm (they receive more than they can give) and then the duration of germination will sharply decrease. Under optimal conditions, seeds beyond the specified period can remain viable for another 3-5, and some (tomatoes) even 10 years.

Beneficial features

These properties are assigned primarily to the seeds, and not to the pumpkin pulp. Familiar useful functions:

Relieves constipation.
Reduces bad cholesterol in the blood.
Stimulates intestinal function.
Normalizes metabolism.
Slows down aging.
Alleviates the condition during menopause (for women).
Improves potency (for men).
Eliminates heartburn.
Helps build muscle mass.
Increases physical endurance.
Normalizes blood pressure.
Increases immunity by fighting certain viruses.
Has a diuretic effect.

Breastfeeding women need a constant supply of minerals and vitamins to their bodies. This contributes to the normal growth of the baby and his full physical development.

Bones also relieve nausea in the early stages of pregnancy, making carrying a baby much easier. The seeds strengthen the immune system, normalize the functioning of the gastrointestinal tract, and also promote faster healing of burns.

As you can see, the pumpkin product has a greater effect on the gastrointestinal tract, which will significantly increase its performance. The nervous and cardiovascular systems are also actively affected by the participation of minerals from pumpkin seeds.

Preparation and process of drying pumpkin seeds for food

Getting seeds from a pumpkin is quite simple - they are all located in one place, in the so-called “seed sac”, in the very middle. It is necessary to cut off the top so that an “entrance” is formed into the inside of the pumpkin, and so that a spoon can fit in there freely. It is better to take a wooden spoon, or if it is made of metal, have rounded, not sharp edges, so that as few seeds as possible are damaged. Using a gentle circular motion, remove the seeds and place them in a colander.

The next step is washing the seeds. First, they need to be washed under a strong stream of water, which will remove some of the mucus and fibers. Then, also under running water, the process continues with your hands until each seed is no longer slippery to the touch.

Advice. It is better to free pumpkin seeds from excess moisture before you start drying. Wrap the entire batch of seeds in a thick linen towel and quite firmly, but gently squeeze the water out of the seeds. Then the seeds are laid out on another, dry towel, in an even layer and covered with gauze on top, left for a couple of hours. The fabric on top and bottom will “pick up” all the excess remaining water.

The seeds are carefully removed from the pumpkin

Now dry it for food. The easiest way is in a thick cast-iron frying pan, exactly the same one where sunflower seeds are fried. The fire should be low at first so that the seeds dry completely, this will take about 3 minutes. It’s easy to notice that all the water has gone – the seeds will begin to turn yellow. Then the fire rises to medium (if there is a temperature sensor - 120 degrees). The product must be constantly stirred with a wooden spoon, as soon as the first seed “clicks”, stir faster and monitor the appearance.

The degree of “roastiness” is a matter of taste; some people like light brown ones, while others want the barrel of seeds to be dark in color. It should be taken into account that if the seeds are deeply fried, their taste is brighter, but with a bitterness.

Drying pumpkin seeds in the oven is a little more difficult because you can't stir them all the time. The seeds are laid out in an even layer on a baking sheet, the oven temperature is 80 degrees. It is better to place the baking sheet so that the distance to the top of the cabinet is twice as large as to the bottom. The seeds are large and have a thick skin and require a slightly higher temperature – 100 degrees. Readiness is determined visually and by taste - you should open the oven a couple of times, quickly stir, and take one piece to try.

Pumpkin seeds must be washed well

You can dry pumpkin seeds in the microwave if there are only a few of them. On a special dish they are laid out in one layer, the mode is set to 600 W, the drying time is 15 minutes. If the seeds are not completely dried, then continue in the same mode for another 5 minutes. When you want to deeply fry the seeds, repeat the same mode for 5 minutes until the desired condition.

Eating seeds

Most people rarely consume pumpkin seeds, despite the huge amount of vitamins and minerals they contain. Often, seed lovers prefer sunflower seeds.

On a note!

The daily intake of pumpkin seeds is 10 g. This is approximately 50 pieces.

Consumption of this product in excess of the norm negatively affects the functioning of the gastrointestinal tract. In addition, the product has a high calorie content - about 560 kcal per 100 g.

The seeds can be consumed in two ways:

raw;
fried.

The raw product contains more vitamins, since they can be destroyed under the influence of high temperatures.

The benefits of seeds for women and men

Women who regularly consume pumpkin seeds may notice a number of positive changes in their bodies:

strong and strong hair;
slowing down the formation of wrinkles;
help cope with hot flashes during menopause;
maintaining a good mood and good spirits.

For men, eating this product helps:

improve potency;
cope with prostatitis;
save yourself from baldness;
maintain a high level of mental abilities.

The benefits of eating pumpkin seeds are obvious to both sexes. The main thing is not to exceed the daily intake of 10 g of product.

Using pumpkin seeds to get rid of worms

Medicine recommends pumpkin kernels for deworming the body. It is better to consume them raw for this purpose.

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On a note!

The green film on the seed kernel contains the substance cucurbitacin. It is this that has anthelmintic properties.

The properties of the seeds allow adults and children to successfully fight tape parasites. For this purpose, you can use an anti-worm tincture.

Recipe:

Peel 500 g of seeds and chop them.
Add 1 liter of water.
Place in a water bath and heat for 2 hours over low heat. The mixture should not boil.
Strain with gauze and remove the top oil film.
Cool. Consume within 30 minutes after preparation.

Tincture dosage for people of different ages:

adults - 1 liter;
children over 10 years old - 450 ml;
children from 5 to 10 years old - 300 ml;
children under 5 years old - 150 ml.

A few hours after consuming the tincture, you can take a drug with a laxative effect. And after waiting another 30 minutes, do an enema.

The benefits of eating pumpkin seeds are undeniable. You can quickly peel the seeds by hand or by boiling them in water. The first method is less preferable because it can destroy some of the important vitamins contained in the product. It is better to use it if the nutritional value of the product does not play a big role.

Damage to pumpkin seeds

By making a habit of eating a pumpkin seed once a day, you can undoubtedly reap a number of health benefits. However, you should not ignore possible side effects from using the product.

Pumpkin seeds are a high-calorie product. The energy value of 100 g of seeds is approximately 560 kcal. Accordingly, people who are prone to weight gain or who are already overweight should not get carried away with them.
Despite the fact that pumpkin is a hypoallergenic product, individual intolerance and allergic reactions to it do occur. In this case, you will also have to give up pumpkin seeds in your diet.
It is known that pumpkin seeds can provoke headaches in people prone to migraines.
Since pumpkin seeds are classified as “rough” (in the literal sense of the word) food, people with digestive diseases (gastritis, colitis, gastric and duodenal ulcers), especially during exacerbations, should categorically avoid
Excessive consumption of pumpkin seeds can lead to increased gas formation and diarrhea.

Frying rules

How to properly fry a product? You can prepare your own shelled pumpkin seeds. They need to be sorted out and washed in running water. The procedure may differ depending on the processing method:

A frying pan can be used for frying. It must have thick walls and a bottom, otherwise the seeds will not fry inside and will burn on the outside. The grains must be scattered in a thin layer, processing is carried out for no more than ¼ hour with stirring. The crackling sound serves as a cooking signal. How to quickly peel pumpkin seeds? In order for the husk to separate better, the raw material must be wetted. The product should be in the oven for no more than 5 minutes at a temperature of 220 degrees. Then the heating is turned off, the oven is opened, but the seeds must be inside until the temperature inside the cabinet drops by at least half. Then the grains are scattered on a wooden board and covered with a linen napkin until cool. The microwave cooks quickly. The oven power level should be set to maximum. Place a plate with moistened seeds in it for 1 minute. Then the contents are mixed and the action must be repeated. The third and final time will require 30 seconds of processing. How to peel pumpkin seeds immediately after roasting? To do this they need to be prepared. First, soak in water: 2-4 hours with salt and 5-7 hours without it. Then the water is drained and the seeds are kneaded with your hands until they become soft. Then they are placed under pressure for 1/3 of an hour. You can fry the seeds with salt. You need to salt them during frying directly in the pan. To obtain salted pulp, it is necessary to soak the grains in salted water (50 g per 0.5 l) for 3-4 hours.

How to peel pumpkin seeds at home? If they have been prepared, then this will be easier. Usually the husk is easily removed by hand.

How to store peeled pumpkin seeds for food in the apartment

Peeled seeds are stored in a linen bag in a dry, well-ventilated place. It can be stored in a glass jar that closes tightly.

Do I need to wash shelled pumpkin seeds?

If you bought seeds in a supermarket and don’t know how high quality they are, then just put them in the microwave for 1-2 minutes. The fact is that if you start washing dried, peeled seeds, they can crumble.

How to quickly peel pumpkin seeds

There is one proven way:

Place the washed seeds in a saucepan with boiling water and cook for 10-15 minutes;
drain in a colander and place on a paper towel to dry;
place on a baking sheet lined with foil in 1 layer;
put in the oven, preheated to 180 degrees and fry for 10 minutes;
remove the baking sheet and cool;
Cover the pumpkin seeds with a layer of paper or foil and gently tap with a wooden mallet. The fragile peel will crumble.

Basic rules and methods of drying

To ensure that the seeds are ripe, you need to select them only from a mature pumpkin. This is quite easy to determine:

If you press on the bark with your fingernail, it does not press through. It should be hard and dense;
The stalk should be dry;
The characteristic pattern on a mature pumpkin should be clearly visible.

One of the basic rules is to remove the seeds from the pumpkin without damaging them. The peel of this vegetable is quite hard, so the knife must be well sharpened. First we cut off the “cap” to see the thickness of the fruit. We cut the pumpkin into two even halves and extract the seeds using a tablespoon or with our hands; they are very easily separated from the fibers. Ripe seeds should be white and dense.

IMPORTANT: It is not recommended to select seeds from a pumpkin if it has begun to deteriorate and rot has appeared inside. Such seeds can be infected with mold and spread it to all seeds, which will have a bad effect on their storage even after drying. Many dishes can be prepared from pumpkin pulp:

You can prepare many dishes from pumpkin pulp:

Soups;
Porridge;
Casseroles;
Stew;
Pancakes and pies;
Salads;
Candied fruit;
Cream mousses and freshly squeezed juice.

If you have a lot of pumpkin pulp left, do not rush to throw it away. By freezing, this vegetable is perfectly preserved with all its beneficial substances.

Pumpkin seeds - how to prepare:

Preparation

Preparation for drying is divided into the following stages:

We wash the collected pumpkin seeds under cool running water until all the mucus from the fibers is washed away;
Place the washed seeds on a cloth or paper towel, remove excess moisture from above by blotting with a towel;
If weather conditions permit, leave the seeds outdoors for several hours or in a warm, dry room;
We dry the prepared seeds in a way convenient for you.

Oven

ATTENTION: It is not recommended to use newspapers for drying, as they contain printing ink, which, when heated, releases toxic substances that are absorbed into the seeds.

Drying seeds in the oven is the most common method, since everyone has an oven. Dry the seeds as follows:

Line a baking tray with baking paper or foil;
Arrange the seeds evenly in one layer and place in the oven;
Dry pumpkin seeds at a temperature of 60-80 °C;
Stir the seeds every 15 minutes; so that they do not stick together;
The oven drying process takes about an hour. If the peel has become slightly yellow and the film comes off easily, the seeds can be considered ready;
We separate the film from the seeds by sifting them in the fresh air.

IMPORTANT: For the best effect of drying the seeds, it is recommended to remove them from the oven the first few times until they cool completely. Thus, excess moisture will evaporate faster.

Microwave

A great way to dry seeds is using the microwave. This is the fastest drying method if you want to enjoy your favorite treat after a few minutes. You need to do the following:

We look at points 1.2 of the previous method;
Dry the seeds at medium microwave power for two minutes;
Each time we take out and mix the seeds until completely dry;
We determine drying, see point 5 of the previous method.

Electric dryer

If you have a device such as an electric dryer, you can safely use it to dry pumpkin seeds. To do this you need:

Spread the seeds evenly in one layer on the trays of the electric dryer;
Dry pumpkin seeds at a temperature of 70-80 °C;
We periodically change the positions of the trays, since the seeds dry faster on the lower ones;
Drying time takes about an hour, and readiness is determined in the same way as in previous methods.

Drying pumpkin seeds in the oven:

Composition and calorie content of pumpkin seeds

Pumpkin seeds have been used as a finished product, as well as for preparing various dishes and in folk medicine since ancient times, since ordinary pumpkin seeds are easy to store at home all year round, but at the same time they are very nutritious and beneficial for human health. Each seed contains a large amount of useful vitamins, microelements and amino acids (20 amino acids, more than half of which are essential, the human body does not produce them on its own), which are important for maintaining the immunity and health of adults and children.

Pumpkin seeds contain a high content of vitamins such as A, E, C, D, B vitamins (B1-B3, B6, B9), useful microelements: magnesium, potassium, phosphorus, zinc, iron, copper, manganese, selenium, calcium, sodium.

An interesting fact about pumpkin seeds: just 50 grams of peeled dried seeds contain the daily requirement of phosphorus, magnesium and manganese necessary for the functioning of the human body, and 150 grams of these healthy seeds cover the daily human need for zinc and copper.

Pumpkin seeds consist of 45-50% vegetable fats, 25% proteins, 15% carbohydrates, 7% water, as well as ash and dietary fiber.

The calorie content of dried pumpkin seeds per 100 grams of product averages 540-550 calories.

Note: when choosing which pumpkin seeds are better, pay attention to fresh and dried, since fried seeds lose many of their beneficial properties during the frying process (the beneficial content of vitamins, amino acids and microelements is reduced by almost 2 times).

Pumpkin seeds have many beneficial and medicinal properties, which we will consider in more detail below and answer the question of why pumpkin seeds are useful.