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Salted Pumpkin Seeds

Diabetic.Foodie's picture
  Water 2 Cup (32 tbs)
  Salt 1⁄4 Cup (4 tbs)
  Pumpkin seeds 2 Cup (32 tbs)

Combine water and salt in a saucepan.
Cook and stir until salt dissolves; cool.
Add pumpkin seeds and soak overnight.
Drain thoroughly.
Pat seeds dry with a paper towel.
Place on a cookie sheet.
Bake at 300°F (150°C) until seeds are dry, about 1 hour.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1151 Calories from Fat 419

% Daily Value*

Total Fat 50 g77%

Saturated Fat 9.5 g47.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1209.2 mg50.4%

Total Carbohydrates 139 g46.2%

Dietary Fiber 0 g

Sugars 0 g

Protein 48 g95.7%

Vitamin A 3.2% Vitamin C 1.3%

Calcium 14.3% Iron 47.5%

*Based on a 2000 Calorie diet

Salted Pumpkin Seeds Recipe