Roasted Pepitas
Roasted Pepitas Record from Hot Sauce Survey
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Images Sourced from the Pumpkin seed Wikipedia Record.
| Ingredient Name | Roasted Pepitas |
|---|---|
| Ingredient Type | Nut |
| Wikipedia Summary | A pumpkin seed, also known in North America as a pepita (from the Mexican Spanish: pepita de calabaza, 'little seed of squash'), is the edible seed of a pumpkin or certain other cultivars of squash. Pumpkin seed can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product used as a snack. Cuisine == Pumpkin seeds are a common ingredient in Mexican cuisine and are also roasted and served as a snack. Major fatty acids in pumpkin seeds are linoleic acid and oleic acid, with palmitic acid and stearic acid in lesser amounts. The following are ranges of fatty acid content in C. maxima pepitas (see pumpkin seed oil): The total unsaturated fatty acid concentration ranged from 9% to 21% of the pepita. |
| Wikipedia Link | WikiPedia Link |
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| Recipes Using This (1) | |
| Manufacturers Using This (1) | |
| Date Added | 9 Months, 3 Weeks Ago |
| Date Last Updated | 3 Months Ago |
| Contributor | teamdominators |
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