Pumpkin seed

Lightly roasted, salted, unhulled pumpkin seeds are popular in Greece with the descriptive name πασατέμπο, pasatémbo, from Italian: passatempo, lit. 'pastime'.

Pumpkin seeds can also be steeped in neutral alcohol, which is then distilled to produce an eau de vie.

In a 100-gram reference serving, the seeds are energy-dense (2,401 kJ or 574 kcal), and a rich source (20% of the Daily Value, DV, or higher) of protein, dietary fiber, niacin, iron, zinc, manganese, magnesium, and phosphorus (table).

The seeds are a moderate source (10–19% DV) of riboflavin, folate, pantothenic acid, sodium, and potassium (table).

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.

[16] Due to their versatility as a food product ingredient or snack, pumpkin seeds are projected to grow in sales by 13% annually and reach $631 million from 2020 to 2024.