Organic Sprouted Pumpkin Seeds

$4.20$16.96 lbs

8 oz $8.48
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1 lb $14.98
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2 lbs $17.98
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8.99/lb you save $7.97
4 lbs $23.98
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6.00/lb you save $10.96
8 lbs $41.98
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5.25/lb you save $11.71
12 lbs $59.98
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5.00/lb you save $11.96
16 lbs $75.98
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4.75/lb you save $12.21
50 lbs $209.98
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4.20/lb you save $12.76
Actual Weight (lbs)
Total Price
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  • — Certified Organic Product, Kosher
  • — Very low in Cholesterol and Sodium
  • — Good source of Protein, Vitamin K, Iron and Copper
  • — Very good source of Magnesium, Phosphorus and Manganese

Organic Sprouted Pumpkin Seeds are covered with a shell of a beige color. A color or kernels may vary from marsh-green to brown depending on the type of pumpkin.

Organic Sprouted Pumpkin Seeds contains a lot of vitamins and minerals, such as:

  • B, A, E and K vitamins;
  • Zink, Iron, Phosphorus, Magnesium;
  • and others.

How to sprout Organic Pumpkin seeds

  1. First of all, you need a glass of Organic pumpkin seeds for sprouting and rinse them well.
  2. Prepare a bowl and lay the seeds evenly on it. Then you can add water (water should evenly coat the grains).
  3. Put the seeds in a dark place and leave to soak.
  4. Every 12 hours you should drain the water. Rinse the seeds carefully with cool water, and then drain again.
  5. After two days, shoots should appear. The most useful are sprouts up to 0.1 inches long.

Young shoots lose their healing properties after 20 minutes after cutting. Sprouted seeds can be stored in the refrigerator for no more than two days. They should not be heat-treated. Daily rate of sprouts is 2-3 ounces.

How to store

You should give preference to shelled seeds, the reason is that the shell protects kernel against dirt and sunlight. The seeds should be dry and free of mold.

The best way to store Organic Pumpkin Seeds is to store them in the refrigerator in a closed container. Long storage leads to the appearance of bitter taste and rancid smell.

Nutrition Facts
1 servings per container
Serving size1 ounce (28g)

Amount Per Serving
Calories153

% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total carbohydrate 5g 2%
Dietary fiber 1g 4%
Total sugars 0g
Includes 0g Added Sugars 0%
Protein 7g 14%

Vitamin D 0mcg 0%
Сalcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: Organic Pumpkin Kernels.

Warning: May contain fragments of shell.

Storage Time: Store at room temperature for up to 6 months.

Country of Origin: China.

Packaged in a facility that also processes tree nuts and wheat.

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Recipes

Sweet Pumpkin Seed Protein Granola

Sweet Pumpkin Seed Protein Granola

Ingredients:

  • 3 cups rolled oats
  • ½ cup whole wheat flour
  • 2/3 cup pumpkin seeds
  • ¼ cup chia seeds
  • ½ cup unsweetened, dried flake coconut
  • 2/3 cup buckwheat groats
  • ½ tsp cinnamon
  • pinch of salt
  • 1 cup cooked split red lentils (or ½ cup split red lentils, dry)
  • ½ cup maple syrup
  • ¼ cup coconut palm sugar
  • ¼ cup coconut oil, melted

 

Instructions:

Making the Granola:

1. Preheat oven to 375F. Cook lentils (refer to cooking instructions below.)
2. In a large bowl, combine the oats, flour, pumpkin seeds, chia seeds, coconut, buckwheat groats, coconut sugar, cinnamon and salt.
3. Add the maple syrup, coconut sugar, melted coconut oil, and cooked red lentils. Mix thoroughly.
4. Line a baking sheet with parchment paper and spread the granola into a even layer over the entire surface.
5. Bake for 8 minutes. Remove from heat and cool for 5-10 minutes (the longer you allow the granola to cool, the more granola clusters you are likely to have at the end.) Mix and break up the granola before redistributing it evenly.
6. Bake for another 6 minutes. Remove from heat and cool for 5-10 minutes. Mix and break up the granola before redistributing it evenly.
7. Bake for another 4-5 minutes, or until granola is evenly toasted but not burnt. Watch the granola closely as it tends to burn suddenly and rapidly.
8. Cool completely before breaking into clusters and storing in an airtight container.

Cooking the Lentils:
Approx. ½ cup dry red lentils (split) = 1 cup cooked. Rinse ½ cup dry red lentils (split). Add the lentils and 1 cup of unsalted water to a small-medium sized saucepan. Bring to a boil and boil for 5-10 minutes (until lentils are just tender.)

Notes:
If you do prefer it a touch sweeter you can choose a sweetened non-dairy milk, add a dash of maple syrup or coconut palm syrup to each bowl, or add some dried fruit to the granola itself after it’s cooled.

Enjoy!!! 😍

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