With the cool air comes great fall traditions like apple and pumpkin picking. I have fond memories of roasting the seeds from the Jack O’Lantern we carved for Halloween.
Today as a nutritionist I know the importance of eating well and these little seeds pack a punch of nutrition.
1/4 cup of raw pumpkin seeds provides 8.5 grams of protein. This is a great way to add a complete plant-based protein to your diet.
Aside from protein, these little seeds offer a good source of zinc (23%), manganese (74%), phosphorus (57%), magnesium (48%), and copper (48%). They also have 16% of your daily intake for iron.
In celebration of National Pumpkin Seed Day, I wanted to share a snack idea that is not only tasty but good for you too.
Read below for the recipe:
- 1 cup raw pumpkin seeds*
- 1 tsp cinnamon
- 1 tsp raw honey
- Pre-heat the oven to 350 degrees Fahrenheit
- Separate the pulp from the seeds
- Place the seeds in a colander and rinse with cold water, then let dry
- Once dry, place the seeds on a baking sheet lined with parchment paper
- Sprinkle cinnamon and brush with a drizzle of honey
- Place in the oven for 10 minutes or until golden brown
- Serve or place in a container with a sealable lid and place in the refrigerator
*Can substitute in store bought raw seeds instead