Pumpkin seed – Nutrition

Abstract

The pumpkin seeds (Cucurbita sp.) from Cucurbitaceae family are usually considered
as industrial waste products and thrown out. In some area’s seeds are utilized as
uncooked, cooked or roasted, although simply for the domestic purpose. As they are rich
in protein, fibers, minerals like iron, zinc, calcium, magnesium, manganese, copper and
sodium, PUFA (polyunsaturated fatty acids), phytosterol and vitamins, they might be
considered important for the food industries. As the seeds are considered as byproduct of
the pumpkin fruit, they are cheaper in cost and their utilization is different food products
may lead to enhance their nutritional value at lower cost. Health promoting impacts of
pumpkin seeds on the level of blood glucose, cholesterol, immunity, liver functioning,
gallbladder, disabilities of leaning, prostate gland, depression, inflammation, cancer
management and inhibition of parasites are established. The modification of these agroindustrial waste products into valuable elements is probably a huge footstep towards
the direction of the universal efforts in food sustainability; hence, the further researches
and studies should be planned to explore importance and beneficial effects of pumpkins
and their seeds.
Abbreviations: PUFA: Polyunsaturated Fatty Acid; TIBC: Total Iron Binding Capacity;
HPLC: High Performance Liquid Chromatography; GSH: Growth Stimulating Hormone;
CAT: Chloramphenicol Acetyltransferase; MDA: Malondialdehyde and Antioxidant
Enzyme

Introduction Pumpkin seed

Pumpkin seed (Cucurbita pepo L.) is high in oil, protein,
and total unsaturated fatty acids (TUFA) and provides an
important source of nutrition and income globally. Use of
pumpkin seed in the snacking and vegetable oil industry in
the US is expected to rise as the market for healthy foods
increases. Pumpkin seed is a popular ingredient in snacks
sold in retail stores across the country, such as trail mixes
with various nuts, seeds, and dried fruit, and is also used
as an ingredient in breakfast cereal and bread (Baxter et
al. 2012; Loy 2004). In addition, pumpkin seed oil can be
purchased by the bottle for use in salads, or as formulated
capsules in health food stores (Stevenson et al. 2007). This
article will discuss the health benefits, production, processing, and nutritional profile of pumpkin seed.
Currently, most of the pumpkin seed consumed in the US
is imported, hence the need to breed high-yielding and
nutritious accessions (cultivars) that are locally adapted
to various agro-ecological zones in the country. To meet
the current and projected demand for pumpkin seed in
the US, it is critical for growers to have access to pumpkin
cultivars with optimized seed yield, seed size, and seed
nutrition. Pumpkin cultivars without seed coat (naked
seed) are preferred for snacking and oil production because
they eliminate the need for manual de-hulling prior to use.
In addition, they are generally higher in oil content than
the hulled cultivars. The naked seed trait is conferred by a
single recessive mutation that leads to significant reduction
in the amounts of lignin and cellulose in the hypodermis,
sclerenchyma, and parenchyma tissues of the seed coat
(Fruhwirth and Hermetter 2007). Depending on the level
of lignification or cellulose in the seed coat, several types of
seed phenotypes may form (Figure 1).

Health Benefits of Pumpkin Seed- Nutrition

Table 1: Nutritional Values of Pumpkin seeds per 100g.
Components                     Nutritional Values               RDA Percentage
Carbohydrates                     10.71 grams                       8 Percent
Energy                                   559Kcal                           28 Percent
Total Fats                                49.05g                           164 Percent
Protein                                    30.23g                            54 Percent
Fiber                                         6g                                 16 Percent
Cholesterol                              0mg                                0 Percent
Micronutrients (Vitamins)
B9(Folic acid)                        58 micro gram                 15 Percent
B3(Niacin)                             4.8mg                            31.0 Percent
B5                                         0.75mg                          15.0 Percent
B6                                         0.14mg                          11.0 Percent
B2                                         o.15mg                            12 Percent
B1(Thiamin)                        0.272mg                            23 Percent
Vit. C                                   0.272mg                           3.0 Percent
Vit. A                                        16 IU                          0.50 Percent
Vit. E                                      35.1mg                          272 Percent
Major Minerals
Na+                                         7.0mg                           0.5 Percent
K+                                        809.0mg                         17.0 Percent
Mineral Deposits
C+                                          46.0mg                         4 1/2 Percent
Cu                                           1.43mg                        148.0 Percent
Fe (Iron)                                    8.8mg                        110.0 Percent
Mg                                           592mg                          148 Percent
Mn                                           4.54 mg                        195 Percent
P                                             1232 mg                        175 Percent
Se                                         9.40 micro gram              17.0 Percent
Zn                                             7.8mg                           17.0 Percent

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