Pumpkin Seeds Dealers in Vadodara

Pumpkin seeds (pepita) are edible kernels of fruit pumpkin. The seeds, in-fact, are concentrated sources of many health-benefiting vitamins, minerals, anti-oxidants, and essential amino-acids such as tryptophan, and glutamate. Nutritional facts health benefits are filled with lots of minerals including phosphorus, magnesium, manganese, iron and copper. Are a good source of vitamin k. Contain phytosterols, compounds that that have been shown to reduce levels of ldl cholesterol. Contain l-tryptophan, which helps with good sleep and lowering depression. Tryptophan is converted into serotonin and niacin. Serotonin is also very helpful in helping us to have a good night�s sleep. Are high in zinc, making them a natural protector against osteoporosis. Low intake of zinc is linked to higher rates of osteoporosis. In a study of almost 400 men (age from 45-92) published in the american journal of clinical nutrition they found a correlation between low dietary intake of zinc, low blood levels of the trace mineral and osteoporosis at the hip and spine. Are a good source vitamin e; they contain about 35.10 mg of tocopherol per 100 g. Are the most alkaline-forming seed. Are an excellent source of vitamin b group (thiamin, riboflavin, niacin, pantothenic acid, vitamin b-6 (pyridoxine) and folates). Contain good quality protein. 100 g seeds provide 30 g. According to studies, pumpkin seeds prevent calcium oxalate kidney stone formation. Reduce inflammation for arthritis without the side effects of anti-inflammatory drugs. Are used in many cultures as a natural treatment for tapeworms and other parasites. Are good for prostate health! the oil in pumpkin seeds alleviates difficult urination that happens with an enlarged prostate.

• Type: Pumpkin Seeds Roasted
• Brand Name: Satvik Foods

pumpkin seeds are available in roated also. It can be used as mouth freshner. Pumpkin seed is a nutritious food with a high oil (50% w/w) and protein (35%) content that varies depending on cultivar (fruhwirth and hermetter 2007). Palmitic (≤ 15%), stearic (≤ 8%), oleic (≤ 47%), and linoleic (≤ 61%) fatty acids are the main components of the oil (bavec et al. 2007), while albumins and globulins make up approximately 60% of the crude protein.