Pumpkins are thought to have originated in the ancient Americas. It was one of the first wild plants cultivated for human consumption in the area, which combined with its nutritional properties and easy storage, made it an important part of its culinary history.
Due to its high content of minerals, pumpkin seed flour has long been considered a healthy ingredient that should be part of a well-balanced diet. Pumpkin seed flour is made by milling skimmed pumpkin seeds. It is suitable for thickening soups and sauces and because of its green colour, it can be a natural dye for biscuits or cookies.
Despite its fairly high-calorie content – 100 g of flour is 509 kcal – it’s worth adding it to your daily menu because it is 58% valuable vegetable protein. Pumpkin seed flour contains vitamins A, D, E and B vitamins which strengthen the hair and nails and give the skin a healthy glow.
It is recommended to people on a diet using the Glycemic Index (GI), individuals who follow a gluten-free diet, vegans, and vegetarians. It is easy to digest and cleansing for the body. Pumpkin seed flour is a good source of Copper, which is necessary for normal immune system function, energy production, hair and skin colouration, and neurological function. Copper also contributes to normal connective tissue structure and cell protection from free radical damage.
Pumpkin seed flour is a great source of iron, which is necessary for normal immune system function, oxygen transport, and normal cell division. Iron also contributes to normal blood formation, normal energy production, the reduction of tiredness and fatigue, and normal cognitive function.
Pumpkin seed flour is also a good source of Magnesium, which is necessary for normal electrolyte balance, cell division, nerve and muscle function, protein synthesis, and necessary for teeth and bone structure.
It is a good source of Manganese, which contributes to normal energy metabolism, cell protection from free radical damage, bone formation, and connective tissue structure.
Pumpkin seed flour is nutrient-rich, is not only Gluten Free but grain, dairy and soy-free and is a great substitute for wheat flours whilst adding many and varied nutritional advantages.