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4 Serves
63 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin K
1 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
3 µg / 400 µgCalcium
21 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
35 mg / 1,250 mgPotassium
353 mg / 4,700 mgSodium
150 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Toss the raw pumpkin seeds with olive oil and a pinch of salt in a mixing bowl until evenly coated.
Spread the seasoned seeds in a single layer on the prepared baking sheet.
Roast the seeds in the oven for 45 to 50 minutes, stirring occasionally, until they are golden brown and fragrant.
Remove from the oven and let them cool completely on the baking sheet before serving.
25
g95
g20
g
Yemeni
