Seeds
Seeds are often edible and account for the majority of human calories intake. Some seeds are used for their flavoring and others for nutritious values.
Flavor Seeds
Fennel – Indigenous to the shores of the Mediterranean, fennel seeds are taken from the plant Foeniculum vulgare. It is preferred for its strongly flavored seeds which are thought to resemble the flavor of anise, though slightly milder.Dill – Taken from the plant Anethum graveolens, dill originated in central Asia. Dill seeds are often used as a spice with a flavor resembling that of Caraway seed.
Poppy Seed – These lightly flavored seeds were in use even before written history was being recorded. The seed of the opium poppy plant, poppy seeds are often used as toppings on baked food products. Their pressed oils are also used in food products around the world.
Nutritious Seeds
Sunflower – This seed is the fruit of the sunflower, or the Helianthus annuus. Sunflower seeds can be dehulled to reveal the edible kernel in the center. Sunflower seeds are most often eaten as a healthy snack.Key nutritional facts (Per 100g):
- 23g of Protein
- 19g of Carbohydrates
- 50g of Total Fat
Flax Seed – Derived from the linum plant originating from the Mediterranean to India, flax seeds are often used for their nutritional values in baking.
Key nutritional facts (Per 100g):
- 18g of Protein
- 29g of Carbohydrates
- 42g of Total Fat
Pumpkin Seed – Pumpkin seeds (Pepitas) are a healthy snack food choice. The seeds are good sources of iron (25 grams can provide about 20 per cent of the recommended daily iron intake), zinc, polyunsaturated fatty acids (including the
essential fatty acids omega-3 and omega-6), potassium, and magnesium.
Key nutritional facts (Per 100g):
- 25g of Protein
- 18g of Carbohydrates
- 15g of Iron