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There are a lot more to pumpkins than just pies and jack-o-lanterns. With a delicious, nutty flavour, these dark green pumpkin seeds are rich in magnesium and phosphorus, while being a good source of zinc and iron. They also have B vitamins and protein. Grown in Austria, our raw, organic Pumpkin Seeds are an heirloom variety prized for their great nutritional qualities.


1. Pumpkin seeds are high in magnesium and other minerals.
Pumpkin seeds are a good source of magnesium, manganese, iron, zinc and copper. Magnesium helps improve mood and sleep, while manganese plays a role in collagen production and promotes skin and bone health. Iron and copper are involved with energy production, and iron also helps transport oxygen to our cells. Zinc supports immunity, skin health and vision. Just one serving of pumpkin seeds can supply 14% to 42% of the daily target for these essential nutrients.

2. They’re high in antioxidants.
In addition to minerals, these mighty seeds are also packed with cell-protective antioxidants, including carotenoids and vitamin E. In addition to reducing inflammation, antioxidants help fend off premature aging and chronic diseases.

3. They are full of beneficial fats.
Pumpkin seeds are one of the best sources of plant-based omega-3 fatty acids, called alpha-linolenic acid or ALA. Only a small fraction of ALA gets converted into the important DHA and EPA omega-3s, which are found in fatty fish like salmon. However, ALA benefits include protecting against heart disease, reducing risk of artery hardening and fighting inflammation.

4. They can help control blood sugar.
On top of pepitas being low in carbs and a good source of plant protein, research suggests that eating pumpkin seeds may help protect against type 2 diabetes or reduce its complications in other ways, such as improving insulin regulation and protecting organs against the consequences of diabetes.

5. Pumpkin seeds can boost the immune system.
In addition to zinc and iron, which are both vital for immune function, pepitas possess anti-fungal and anti-viral properties. They are also not a common trigger of allergies and intolerances.