Description (organic) pumpkin seed protein, roasted:
The pumpkin has its origin in Central and South America. Botanically, the pumpkin is a berry – the largest in the world. When a flour is made from the pumpkin seed press cake produced during mechanical pressing, it is referred to as (organic) pumpkin seed protein due to its high protein content of over 60%. The protein contains a balanced amino acid spectrum and health-promoting secondary plant substances. In addition, it has a residual oil content of about 10%, which contains many unsaturated fatty acids. In the Styrian variety, the pumpkin seeds are roasted and salted before pressing, this gives the slightly toasty and salty taste.
Pumpkin seed protein is used as an additive for protein enrichment of savory foods. For example, it is used in low carb and sports nutrition in dough or baked goods. As animal feed, especially the second pressing is used in cattle and horse feed.
Quality:
organic, conventional
Origin:
EU, China
Industries:
food, animal feed
Properties:
vegan, gluten-free, lactose-free
Protein content:
approx. 60%
