raw pumpkin seeds

SKU

Weight

Price

1446C244
6.50
43.79

Product Options

Quantity

SKU 1446C244
Weight 6.50 lbs
Price: $43.79
Quantity
Raw pumpkin seeds are also know as pepitas, the Spanish culinary term "little seed of squash". Pumpkin seeds have been a favored ingredient in Mexican cuisine for centuries and they remain a popular food today in many places around the world. The delicately nutty flavor of pumpkin seeds make them a wonderful addition to cereals, granolas, salads, entrées, or just by themselves.

These small seeds pack a powerhouse of nutrition. They're a very rich source of protein and iron, as well as potassium, phosphorus, zinc, vitamin E and magnesium. Raw pumpkin seeds are also an excellent source of B vitamins such as thiamin, riboflavin, niacin, vitamin B6 and folate. They're also low in calories which make them a delightful "guilt-free" snack.

Bob's Red Mill selects only the finest Pumpkin Seeds grown in Oregon to please your discriminating palate. When roasted, they are fabulous tossed with a salad or eaten as a snack. To roast pumpkin seeds, set oven to 350°F and place seeds on a cookie sheet. Bake the seeds for 10 to 15 minutes- stirring frequently to prevent burning. Lightly salt if desired.
Raw Pumpkin Seeds
Nutrient Facts
Serving Size: 3 Tbsp (30g)
Servings Per Container: 22.00
Amount Per Serving % Daily
Value

Calories
170.00
Calories from Fat
130.00

Total Fat
15.00 g
23 %
     Saturated Fat
2.50 g
13 %
     Trans Fat
0 g
0 %
Cholesterol
0.00 mg
0 %
Sodium
0.00 mg
0 %
Potassium
242.00 mg
7 %
Total Carbohydrate
3.00 g
1 %
     Dietary Fiber
2.00 g
8 %
     Sugars
0.00 g
N/A
Protein
9.00 g
18 %
Phosphorus
352.00 mg
35 %

Vitamin A
0.00 %
Vitamin C
0.00 %
Calcium
2.00 %
Iron
15.00 %

* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients:
pumpkin seeds, raw

*Manufactured in a facility that also uses tree nuts, soy, wheat, and milk.



Raw Pumpkin Seeds Recipes
Wheat Free Granola Bars

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Harvest Time Quinoa Pilaf

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Sleeping Giant Multigrain Bread
This recipe won first place in the Yeasted Bread category at our 2005 Summer Loaf Bread Baking Contest. This bread requires 2 days to make, so plan ahead and trust us- it's worth it!
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Crunchy Double-Grain Pancakes
This recipe combines whole wheat flour, whole grain cornmeal, and a mixture of different seeds for a delightfully sweet, crunchy pancake. This recipe was developed especially for Bob's Red Mill by renowned whole grain specialist, Lorna Sass, author of Whole Grains Every Day Every Way.
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