Pumpkin seed

Apumpkin seed, also known as apepita(from the MexicanSpanish:pepita de calabaza, 'little seed of squash'), is the edibleseedof apumpkinor certain other cultivars ofsquash. The seeds are typically flat andovalwith one axis of symmetry, have a white outerhusk, and are light green after the husk is removed. Some pumpkin cultivars are huskless and are grown only for their edible seed.The seeds arenutrient- andcalorie-rich, with an especially high content offat(particularlylinoleic acidandoleic acid),protein,dietary fiber, and numerousmicronutrients.Pumpkin seedcan refer either to the hulled kernel or unhulled whole seed and most commonly refers to theroastedend product used as asnack.
Pumpkin seeds are a common ingredient inMexican cuisineand are also roasted and served as a snack.They are a commercially produced and distributed packaged snack, likesunflower seeds, available year-round. Pepitas are known in the US by their Spanish name (usually shortened) and are typically salted and sometimes spiced after roasting.
The earliest known evidence of the domestication ofCucurbitadates back 8,000–10,000 years ago, predating the domestication of other crops such asmaizeandcommon beansin the region by about 4,000 years. Changes in fruit shape and color indicate intentional breeding ofC. pepooccurred no later than 8,000 years ago.The process to develop the agricultural knowledge of crop domestication took place over 5,000–6,500 years inMesoamerica. Squash was domesticated first, with maize second, followed by beans, all becoming part of theThree Sisters agricultural system.
As an ingredient inmoledishes, they are known in Mexican Spanish aspipián. Asalsamade of pumpkin seeds and known assikil pakis a traditional dish of theYucatán.A Mexican snack using pepitas in an artisan fashionis referred to aspepitoría. Lightly roasted, salted, unhulled pumpkin seeds are popular inGreecewith the descriptive nameπασατέμπο,pasatémbo, fromItalian:passatempo,lit.'pastime'.
Thepressed oilof the roasted seeds of theStyrian oil pumpkin(Cucurbita peposubsp.pepovar. 'styriaca') is also used inCentralandEastern Europecuisine.Pumpkin seeds can also be made into anut butter.
Pumpkin seeds can also be steeped inneutral alcohol, which is then distilled to produce aneau de vie.
Dried, roasted pumpkin seeds are 2% water, 49%fat, 15%carbohydrates, and 30%protein(table). In a 100-gram reference serving, the seeds areenergy-dense (2,401 kJ or 574 kcal), and a rich source (20% of theDaily Value, DV, or higher) of protein,dietary fiber,niacin,iron,zinc,manganese,magnesium, andphosphorus(table). The seeds are a moderate source (10–19% DV) ofriboflavin,folate,pantothenic acid,sodium, andpotassium(table). Majorfatty acidsin pumpkin seeds arelinoleic acidandoleic acid, withpalmitic acidandstearic acidin lesser amounts (source in table).
Pumpkin seed oil, a culinary specialty in and important export commodity ofCentral Europe, is used in cuisine as asaladandcooking oil.
The following are ranges offatty acidcontent inC. maximapepitas:
The totalunsaturated fatty acidconcentration ranged from 9% to 21% of the pepita.The total fat content ranged from 11% to 52%.  Based on the quantity of alpha-tocopherol extracted in the oil, thevitamin Econtent of twelveC. maximacultivar seeds ranged from 4 to 19 mg/100 g of pepita.
Pumpkin seeds were once used as ananthelminticintraditional medicineto expeltapewormsparasites, such asTaeniatapeworms.This led to the seeds being listed in theUnited States Pharmacopoeiaas an antiparasitic from 1863 until 1936.
Due to their versatility as a food product ingredient or snack, pumpkin seeds are projected to grow in sales by 13% annually and reach $631 million from 2020 to 2024.