Do not throw away pumpkin seeds! Here are four ways in which they can benefit your health!
A pumpkin is a vegetable that lends itself to a thousand recipes! You can prepare it in the oven, in a frying pan, in smoothies, and as a base for delicious desserts.
Some people prefer to buy a pumpkin that has already been cut, so as avoid the hassle of having to clean out all the seeds it contains inside.
However, if you think it is not worth putting aside pumpkin seeds, washing them, spreading them out well and letting them dry --- then you are wrong!
Even though most of the time pumpkin seeds are thrown away in the garbage, actually, they are precious concentrates of beneficial substances for our body.
via healthline.com
Four health benefits obtained from pumpkin seeds
1. Loaded with magnesium: Do you need to buy magnesium supplements to make up for a deficiency? Well, there is nothing better than pumpkin seeds. For every one cup (100 grams) there is 262 mg of magnesium, equal to 70% of the recommended daily ration!
2. Beneficial for masculine health: Did you know that pumpkin seeds contain a wide variety of elements that are very important for the production of testosterone? In addition, the high content of zinc makes pumpkin seeds a panacea for protection against diseases related to the prostate.
3. Improves moods: Pumpkin seeds contain tryptophan, an amino acid used for the production of serotonin, or the well-known hormone of happiness. During menopause, they can also help to counteract hot flashes, thanks to magnesium which improves body temperature regulation.
4. Promotes sleep: Tryptophan is also involved in the production of melatonin which is responsible for alternating the sleep and waking cycle. A handful of pumpkin seeds during the day will help you fall asleep more easily at night.
The next time you cut or carve a pumpkin, do not throw away the seeds! Wash them and let them dry, toast them, then consume them during the day!
To toast the washed and dried pumpkin seeds, first, heat the oven to 302°F (150°C). Then spread the seeds on a baking sheet lined with parchment paper and bake for about 45 minutes, turning the seeds every 15 minutes.
