Pumpkin is also beneficial in liver and kidney diseases. It perfectly regulates digestion and thanks to its high content of pectin it helps to remove bad cholesterol from the body.
- 100% natural product
- Does not contain preservatives or enhancers
- Vegan product
Pumpkin seeds vary in color and shape: white, dull white, light brown, flat or elliptical. In Bulgaria, pumpkin seeds rank third in terms of consumption after peanuts and sunflower seeds.
In order to preserve their qualities and not spoil, pumpkin seeds should be stored in a dark and cool place, even if they have undergone heat treatment.
Pumpkin seed flour is produced from seeds defatted by cold pressing. The resulting raw material is ground in mills with sieves up to 1.25 mm. The cold pressing process preserves the valuable nutritional qualities of the pumpkin seeds and their taste, while reducing the fat.
Pumpkin flour has the beneficial properties of the pumpkin seed from which it is made. It contains the minerals Iron, Magnesium, Phosphorus, Zinc, Manganese, etc., which are important for the human body. It is suitable for use in urinary problems and infections in the excretory system.
Bulgarian folk medicine uses pumpkin seeds as an anti-worm remedy and for spasms that make it difficult to urinate. Pumpkin seeds also have a beneficial effect on a number of heart diseases, iron deficiency anemia and arthritis.
Native Americans used the pumpkin core for food and valued the seeds as a medicinal agent. They feed on pumpkin seeds to cleanse tapeworms, worms and all kinds of domestic parasites, as well as for problems with the bladder and urinary tract. They made commpresses pumpkin seeds and applied them to the skin for burns, headaches and arthritis.
Pumpkin seed flour.
Nutritional value per 100 g:
Energy: 402 kcal / 1688 kJ
Fat: 13 g
of which saturated: 0.3 g
Carbohydrates: 16 g
of which sugars: < 0.5 g
Protein: 51 g
Salt: < 0.04 g
For direct consumption as an addition to fruit cocktails, muesli, salads and yogurt. It undergoes heat treatment as an additive to soups and baked goods.
Pumpkin seed flour can be added to salads, cereals, cereals, yogurt, cottage cheese, sauces, steamed vegetables or to the dough for various types of sweet and savory baked goods - breads, cakes, biscuits, etc. Its pleasant nutty flavor makes it a great addition to a wide range of meat and vegetable dishes
Pumpkin seed flour adds color, texture and a subtle nutty flavor to baked goods. It can be used to sprinkle on cereal or fruit, salads, yogurt, in smoothies or as a breadcrumb substitute. It is a concentrated form of protein that is relatively low in fat and high in fiber and nutrients.
Packing: 250 g