Organic Pumpkin Seed Kernels

Organic Pumpkin Seed Kernels

Oil Seeds

Buy online organic pumpkin seed kernels with no added salt and no preservatives. 

Our natural organic pumpkin seed kernels come from certified organic farming. We carefully choose our suppliers to guarantee natural products at an affordable price. 

You can buy organic pumpkin seed kernels in packs of 1 kg and 2.5 kg, ideal for real lovers. 

Discover the benefits of organic pumpkin seed kernels! Our analyses have shown that 100 g of organic pumpkin seed kernels contain: 

  • 27 mg of Vitamin E, equivalent to 225% of NRV (Nutrient Reference Value); 
  • 3.3 mg of Manganese, equivalent to165% of NRV;
  • 1046 mg of Phosphorus, equivalent to 149% of NRV.

 

Ingredients: 100% organic pumpkin seeds.May contain traces of PEANUTS and other NUTS. 

Origin: Eastern Europe

Reference: ECOB1700
Weight

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Ethical quality

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price

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Nuturally

Nutritional values

Ingredients 100% organic pumpkin seeds. May contain traces of PEANUTS and other NUTS.
Weight 1 kg, 2.5 kg
Storage requirements Store in a cool, dry place
Organic IT-BIO-009; EU Agriculture;
Nutrition declaration average nutritional values per 100 g:
Energy 2418 kJ / 584 kcal
Fats 48 g
of which saturates 8.8 g
Carbohydrate 2.8 g
of which sugars 0.7 g
Fibre 6.3 g
Protein 32 g
Salt 0.05 g
Phosphor 1046 mg (149% NRV*)
Manganese 3.3 mg (165% NRV*)
Vitamin E 27 mg (225% NRV*)
Source Euro Company analysis
Recommendations The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.
Origin Austria
Nutrients Manganese, Phosphorus, Vitamin E
*NRV: Nutrient Reference Value *Nutrient Reference Value
Label and packaging The images are for illustrative purposes only, the product may be subject to changes depending on stock availability and selected weight.

Curiosity

The term pumpkin identifies the fruit of several plants belonging to the Cucurbitaceae family, in particular, several species of the genus Cucurbita (Cucurbita maxima, Cucurbita pepo and Cucurbita moschata), but also species belonging to other genera such as, for example, the Lagenaria vulgaris, or ornamental pumpkin. Pumpkin is grown practically all over the world. 30% of the world's pumpkin production is in China

The genus Cucurbita includes a group of species cultivated for their edible fruit, flowers and seeds. Pumpkin plants are vigorous and have either creeping stems several metres long or short stems and bushy habit, in varieties selected to grow in vegetable gardens. The palmate leaves and petioles are covered with rough hairs and the flowers are large, yellow and edible. 

The fruits are the reason why they are normally grown. They vary enormously in size depending on the species (they can also reach various kg in weight) and they vary form: they can be wide, cylindrical, spherical, with colors ranging from pale yellow to deep green. The outer part of the fruit hardens and coarsens as the ripening progresses. 

Pumpkin is commonly used in the cuisine of different cultures, especially as an ingredient in vegetable soups or cooked with other vegetables, but it is also suitable for baking or steaming, in rice, soup, fried in batter or as a casserole. In addition to the pulp, the seeds are also eaten, usually roasted and salted. 

Pumpkin seeds can be divided into three types: yellow (Shine Skin, Lady Nail), white (Snow White), no-shell (Grow Without Shell – GWS). The white and yellow types are the ones most used as roasted and salted seeds; the white is usually used to obtain extra-salted pumpkin seeds since, thanks to the greater porosity of the shell, it manages to retain salt better. Traditionally, GWS seeds are used for oil production; however, the market is expanding and the seed is used in the preparation of snacks and baked goods. 

From the seeds you get a reddish oil used in cosmetics and traditional cuisine. 

In English-speaking countries, pumpkins are used to make a Jack-o’-lantern, a typical rudimentary lantern used at Halloween to drive away witches and ghosts. 

A September festival in the Halles of Paris used to celebrate King Zuccone; a gallery of paintings recalls its ornamental, animistic and erotic values, with still lifes, Madonne with child (C. Crivelli) and scenes of the temptation of Adam (F. M. Campani). 

Source

Nutspaper "Semi di zucca" 1/2012 

http://it.wikipedia.org/wiki/Zucca

History

The Latin word 'cucurbita' has etymological affinities with the term 'curvus' (which means ‘curved’, ‘folded’) and indeed, the word 'cucurbita' was used to indicate those plants that had a curved habit and cling to neighbouring plants. The origin of the pumpkin is still very enigmatic and controversial to this day. According to philological scholars, the writings of ancient authors such as Aristotle and Virgil demonstrate the notoriety of pumpkin in classical antiquity and therefore its either Asian or African origin. Many botanists believe that the cucurbita, better known as the common pumpkin, has its origin in Central-South America, in southern Mexico, that is, in the states of Puebla and Oaxaca. In these sites, obvious archaeological traces have been found that testify how the first pumpkin plantations took shape after the fifth millennium BC, combined with those of corn and beans. In North America, this vegetable had been a staple food in the diet of the Natives for many years before the Pilgrims landed on the Atlantic Coast. The first settlers learned from the Natives to grow pumpkin, which, along with potato and tomato, was one of the first vegetables imported into Europe after the discovery of America. 

Pumpkin seeds are particularly rich in unsaturated fatty (oleic and linoleic) acids in differing proportions depending on pumpkin variety1. Monounsaturated fatty acids are generally considered ‘good’ as they encourage the replacement of LDL cholesterol in the blood, which causes heart attacks and vascular obstruction, with HDL cholesterol, which is not dangerous for the body. 

A 2012 publication showed that, in labs, the oil obtained from pumpkin seeds exhibits antihypertensive and cardioprotective effects2

In a pilot study, pumpkin seed oil was administered to a group of menopausal women in the amount of 2 grams per day for 12 weeks. The results showed a significant increase in high-density lipoproteins (HDL cholesterol) and a decrease in diastolic blood pressure. There was also an improvement in menopausal symptoms, mainly involving less pronounced hot flashes, fewer migraines and less-severe joint pain3

1 Nawirska-Olszańska A, Kita A, Biesiada A, Sokół-Łętowska A, Kucharska AZ. Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars. Food Chemistry [2013, 139 (1–4):155–161] 

2 El-Mosallamy AE, Sleem AA, Abdel-Salam OM, Shaffie N, Kenawy SA. Antihypertensive and cardioprotective effects of pumpkin seed oil. Journal of Medicinal Food [2012, 15 (2):180–189] 

3 Gossell-Williams M, Hyde C, Hunter T, Simms-Stewart D, Fletcher H, McGrowder D, Walters CA. Improvement in HDL cholesterol in post-menopausal women supplemented with pumpkin seed oil: pilot study. Climacteric: the Journal of the International Menopause Society [2011, 14 (5): 558–564] 

Source

Nutspaper "Semi di zucca" 1/2012 

http://it.wikipedia.org/wiki/Zucca 

The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor. 

Properties

According to our analyses, 100 g of organic pumpkin seed kernels contain:

  • Selenium (9.0 µg - 16% of NRV)
  • Niacin (2.9 mg — 18% of NRV)
  • Thiamine (0.21 mg — 19% of NRV)
  • Vitamin B6 (0.36 mg — 26% of NRV)
  • Zinc (4.2 mg — 42% of NRV)
  • Potassium (855 mg — 43% of NRV)
  • Iron (8.5 mg — 61% of NRV)
  • Copper (1.1 mg — 110% of NRV)
  • Magnesium (469 mg — 125% of NRV)
  • Phosphorus (1046 mg — 149% of NRV)
  • Manganese (3.3 mg — 165% of NRV)
  • Vitamin E (27 mg — 225% of NRV)
  • Fibre (6.3 g)
  • Unsaturated fatty acids (39 g), polyunsaturated (22 g) and oleic acid (16 g)
  • Linoleic acid (22 g)

Dose recommendations

Each pack of 1 kg of organic pumpkin seed kernels contains about 32 portions of 30 g that provide:

  • 69% of the Nutrient Reference Value of Vitamin E;
  • 49% of the Nutrient Reference Value of Manganese;
  • 45% of the Nutrient Reference Value of Phosphorus.

Individual needs will vary according to age, gender, weight and physical activity. A varied and balanced diet and a healthy lifestyle are the basis of your well-being.

Affordable price

Affordable price means to us offering our clients natural organic pumpkin seed kernels that everybody can enjoy.  
We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing. 

We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product. 

Not only that: by choosing large packs of organic pumpkin seed kernels you are also contributing to the reduction in the use of plastic. 

Storage

You can store our natural organic pumpkin seed kernels in cool, dry places away from heat and moisture. Here are 4 useful tips: 

  • The best way to store organic pumpkin seed kernels is in a refrigerated environment. Nuturally organic pumpkin seed kernels can also be stored at room temperature during the winter season given the low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment as increased temperatures could encourage decay. 
  • The ideal container for the storage of organic pumpkin seed kernels is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.  
  • The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria. 
  • The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.