Try this Salted Pumpkin Seeds recipe, or contribute your own.
Suggest a better descriptionSeparate the seeds from the fibres. Spread seeds on a flat shallow pan, (such as a jelly roll sheet). Pour melted butter over seeds and sprinkle with salt. Bake in a slow oven (250) until the seeds are dried out and crispy brown. Stir occasionally to toast evenly.
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 6 | ||
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Calories: 261 | ||
Calories from Fat: 204 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 28.7mg | 1 % | |
Potassium 363.6mg | 10 % | |
Total Carbohydrate 8.5g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 6.5g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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