The edible seeds of the pumpkin contain about 30 to 35% plant protein and about 45 to 50% fat—primarily polyunsaturated fatty acids. This profile is complemented by significant amounts of dietary fiber as well as minerals such as magnesium, iron, zinc, and phosphorus. This makes pumpkin seeds a functional ingredient with added value for nutritionally optimized recipes.

Pumpkin seeds have a wide range of uses in both the food and animal feed industries. In the baking industry, they are used as an ingredient in breads, rolls, and granola bars, or as a topping. In snacks and bars, they add crunch and nutritional value. They are also suitable for further processing, such as into seed meal or as an ingredient in pressed pellets. In compound feed, they can be used as a valuable source of protein and fat.

Quality:organic, conventional, peeled, unpeeled

INCI name:Cucurbita pepo

Sectors: Food, Feed

Characteristics: high in protein, high in fiber, rich in unsaturated fatty acids, vegan