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4 Serves
70 Mins
Thoroughly rinse the fresh watermelon seeds in a colander to remove any remaining fruit pulp, then pat them completely dry using paper towels.
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Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
26 mg / 1,250 mgPotassium
262 mg / 4,700 mgSodium
150 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
In a mixing bowl, toss the dried seeds with a small amount of olive oil until evenly coated.
Spread the seeds in a single layer on a baking sheet and roast in a preheated oven at 160°C for 45-50 minutes, stirring occasionally to ensure even browning.
Remove from the oven and immediately sprinkle with salt and pepper while the seeds are still warm to help the seasoning adhere.
25
g43
g10
g
Italian