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词条 Pumpkin seed
释义

  1. Cuisine

  2. Nutrition

     Oil 

  3. Traditional medicine

  4. See also

  5. References

{{About|the edible seed of a pumpkin|the fish|Pumpkinseed}}{{redirect|Pepita}}

A pumpkin seed, also known as a pepita (from the Mexican {{lang-es|pepita de calabaza}}, "little seed of squash"), is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically rather flat and asymmetrically oval, and light green in color and may have a white outer hull. Some cultivars are hulless, and are grown only for their seed.[1] The seeds are nutrient-rich, with especially high content of protein, dietary fiber and numerous micronutrients. The word can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product.

Cuisine

Pumpkin seeds are a common ingredient in Mexican cuisine and are also roasted and served as a snack.[2] Marinated and roasted, they are an autumn seasonal snack in the United States, as well as a commercially produced and distributed packaged snack, like sunflower seeds, available year-round. Pepitas are known by their Spanish name (usually shortened), and typically salted and sometimes spiced after roasting (and today also available as a packaged product), in Mexico and other Latin American countries, in the American Southwest, and in speciality and Mexican food stores.

The earliest known evidence of the domestication of Cucurbita dates back 8,000–10,000 years ago, predating the domestication of other crops such as maize and common beans in the region by about 4,000 years. Changes in fruit shape and color indicate intentional breeding of C. pepo occurred by no later than 8,000 years ago.[3][4] The process to develop the agricultural knowledge of crop domestication took place over 5,000–6,500 years in Mesoamerica. Squash was domesticated first, with maize second, followed by beans, all becoming part of the Three Sisters agricultural system.[5][6]

As an ingredient in mole dishes, they are known in Spanish as pipián. A Mexican snack using pepitas in an artisan fashion is referred to as pepitoría. Lightly roasted, salted, unhulled pumpkin seeds are popular in Greece with the descriptive Italian name, passatempo ("pastime").

The pressed oil of the roasted seeds of a Cucurbita pepo subsp. pepo var. 'styriaca' is also used in Central and Eastern Europe as cuisine. An example of this is pumpkin seed oil.[7][8] Pumpkin seeds can also be made into a nut butter.

Nutrition

{{nutritional value
| name=pumpkin and squash seed kernels, roasted, with salt added
| kJ=2401
| protein=29.84 g
| fat=49.05 g
| satfat=8.544 g
| monofat=15.734
| polyfat=19.856
| carbs=14.71 g
| fiber=6.5 g
| sugars=1.29 g
| calcium_mg=52
| iron_mg=8.07
| magnesium_mg=550
| phosphorus_mg=1174
| potassium_mg=788
| sodium_mg=256
| zinc_mg=7.64
| manganese_mg=4.49
| vitC_mg=6.5
| thiamin_mg=0.07
| riboflavin_mg=0.15
| niacin_mg=4.43
| pantothenic_mg=0.57
| vitB6_mg=0.1
| folate_ug=57
| vitE_mg=0.56
| vitK_ug=4.5
| source_usda = 1
| note=Link to USDA Database entry
}}

In a 100 gram serving, the seeds are calorie-dense (574 kcal) and an excellent source (20% of the Daily Value, DV, and higher) of protein, dietary fiber, niacin, iron, zinc, manganese, magnesium and phosphorus (table).[9] The seeds are a good source (10–19% DV) of riboflavin, folate, pantothenic acid, sodium and potassium (table).

Oil

{{Main|Pumpkin seed oil}}

The oil of pumpkin seeds, a culinary specialty in and important export commodity of Central Europe, is used in cuisine as a salad and cooking oil.

The following are ranges of fatty acid content in C. maxima pepitas[10] (see pumpkin seed oil):

n:unsatFatty acid namePercentage range
(14:0) Myristic acid 0.003–0.056
(16:0) Palmitic acid 1.6–8.0
(16:1) Palmitoleic acid 0.02–0.10
(18:0) Stearic acid 0.81–3.21
(18:1) Oleic acid 3.4–19.4
(18:2) Linoleic acid 5.1–20.4
(18:3) Linolenic acid 0.06–0.22
(20:0) Arachidic acid 0.06–0.21
(20:1) Gadoleic acid 0–0.035
(22:0) Behenic acid 0.02–0.12

The total unsaturated fatty acid concentration ranged from 9% to 21% of the pepita.[10] The total fat content ranged from 11% to 52%. Based on the quantity of alpha-tocopherol extracted in the oil, the vitamin E content of twelve C. maxima cultivar seeds ranged from 4 to 19 mg/100 g of pepita.[10]

Traditional medicine

Pumpkin seeds were once used as an anthelmintic in traditional medicine by indigenous people of North America{{which|date=April 2018}} to expel tapeworms and other intestinal parasites.{{cn|date=April 2018}} This led to the seeds being listed in the United States Pharmacopoeia as an antiparasitic from 1863 until 1936.[11]

See also

  • Cucurbitacin
  • Cucurbitin
  • Egusi
  • List of edible seeds
  • List of squash and pumpkin dishes

References

1. ^{{cite journal |author1=Song, Y. |author2=Li, J. |author3=Hu, X. |author4=Ni, Y. |author5=Li, Q. |year=2011 |title=Structural characterization of a polysaccharide isolated from Lady Godiva pumpkins (Cucurbita pepo lady godiva) |journal=Macromolecular Research |volume=19 |issue=11 |pages=1172–1178 |doi=10.1007/s13233-011-1102-7}}
2. ^{{cite web|url=http://www.gourmetsleuth.com/Articles/Ethnic-Unique-Foods-Ingredients-645/pepitas.aspx|title=Pepitas (Pumpkin Seeds)|publisher=GourmetSleuth.com|accessdate=11 February 2013}}
3. ^{{cite journal|last=Smith|first=Bruce D.|date=May 1997|title=The Initial Domestication of Cucurbita pepo in the Americas 10,000 Years Ago |journal=Science|volume=276|issue=5314|pages=932–934|doi=10.1126/science.276.5314.932}}
4. ^{{cite web|url=http://www.botgard.ucla.edu/html/botanytextbooks/economicbotany/Cucurbita/|title=Cucurbitaceae—Fruits for Peons, Pilgrims, and Pharaohs|publisher=University of California at Los Angeles|accessdate=September 2, 2013|deadurl=yes|archiveurl=https://web.archive.org/web/20131016003715/http://www.botgard.ucla.edu/html/botanytextbooks/economicbotany/Cucurbita/|archivedate=October 16, 2013|df=}}
5. ^{{cite journal|last=Landon|first=Amanda J.|title=The "How" of the Three Sisters: The Origins of Agriculture in Mesoamerica and the Human Niche|journal=Nebraska Anthropologist|url=http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1039&context=nebanthro|year=2008|pages=110–124}}
6. ^{{cite journal|last=Bushnell|first=G. H. S.|title=The Beginning and Growth of Agriculture in Mexico|journal=Philosophical Transactions of the Royal Society|year=1976|volume=275|issue=936|pages=117–120|doi=10.1098/rstb.1976.0074}}
7. ^{{cite journal | last1 = Fürnkranz | first1 = Michael | last2 = Lukesch | first2 = Birgit | last3 = Müller | first3 = Henry | last4 = Huss | first4 = Herbert | last5 = Grube | first5 = Martin | last6 = Berg | first6 = Gabriele | year = 2012 | title = Microbial Diversity Inside Pumpkins: Microhabitat-Specific Communities Display a High Antagonistic Potential Against Phytopathogens | journal = Microbial Ecology | volume = 63 | issue = 2 | pages = 418–428 | jstor = 41412429 }}
8. ^{{cite journal|last1=Košťálová|first1=Zuzana|last2= Hromádková|first2=Zdenka|last3=Ebringerová|first3=Anna|journal=Chemical Papers|date=August 2009|title=Chemical Evaluation of Seeded Fruit Biomass of Oil Pumpkin (Cucurbita pepo L. var. Styriaca)|volume=63|issue=4|pages=406–413|doi=10.2478/s11696-009-0035-5}}
9. ^{{cite web|url=http://nutritiondata.self.com/facts/nut-and-seed-products/3067/2 |title=Nutrition Facts, "Seeds, pumpkin and squash seed kernels, roasted, without salt (pepitas)" |publisher=nutritiondata.self.com |accessdate=2012-10-23}}
10. ^{{cite journal |doi=10.1021/jf0706979 |title=Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars |year=2007 |last1=Stevenson |first1=David G. |last2=Eller |first2=Fred J. |last3=Wang |first3=Liping |last4=Jane |first4=Jay-Lin |last5=Wang |first5=Tong |last6=Inglett |first6=George E. |journal=Journal of Agricultural and Food Chemistry |volume=55 |issue=10 |pages=4005–13 |pmid=17439238}} The data are found in Tables 1–3 on pp. 4006–4010 of this USDA reference {{webarchive|url=https://web.archive.org/web/20110814101554/http://ddr.nal.usda.gov/bitstream/10113/19116/1/IND43913544.pdf |date=2011-08-14 }}.
11. ^{{Cite book | isbn = 978-90-481-8660-0| last = Lim| first = Tong Kwee| title = Edible Medicinal and Non-medicinal Plants| location = Dordrecht, The Netherlands|publisher=Springer Science+Business Media| date = 2012|chapter=Cucurbita moschata|page=277|volume=2}}
{{Squashes and pumpkins}}{{Mexican cuisine}}

4 : Edible nuts and seeds|Mexican cuisine|Squashes and pumpkins|Squash and pumpkin dishes

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