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4 Serves
78 Mins
Thoroughly rinse the fresh watermelon seeds in a colander under cold running water to remove any pulp residue.
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NigerianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
50 µg / 400 µgCalcium
31 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
244 mg / 1,250 mgPotassium
311 mg / 4,700 mgSodium
200 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
In a large bowl, soak the seeds in water with a generous amount of salt for at least 30 minutes to allow the flavor to penetrate the shells.
Drain the seeds and spread them out on a baking sheet lined with parchment paper to air dry for 10 minutes.
Toss the dried seeds with a light coating of olive oil and black pepper in a bowl.
Roast the seeds in a preheated oven at 150°C on the baking sheet, stirring occasionally, until they are golden brown and crisp.
24
g40
g3
g
Chinese
Danish