Watermelon seeds are a product included in the group of superfoods – full of nutritional value and showing a beneficial effect on health.The seeds provide a lot of protein and healthy fat, as well as magnesium, iron, B vitamins and antioxidants.They have a very wide pro-health effect – they lower the sugar level in the blood, have anti-inflammatory and analgesic properties, heal stomach ulcers and protect the liver from toxins. Watermelon seeds can be eaten as an appetizer, roasted and with spices.
Watermelon seeds are what we get rid of when eating fruit, or at least we try not to chew on them. One can often come across the question of whether swallowing watermelon seeds is safe and children are told that they are not allowed to eat because they grow up in the stomach it’s just watermelon.
Meanwhile, it turns out that watermelon seeds are not only safe, but also very beneficial for health. Dried and roasted seeds are a tasty snack full of nutritional value, which will successfully replace chips and salty sticks.
Watermelon seeds taste like sunflower seeds, but they are a bit more nutty, they are traditionally used in Middle Eastern and Asian cuisine, as well as in Sudan, Egypt and Nigeria, most often the seeds are eaten without the skin as a snack, but also flour is made of them and it pumps the oil.
Nutritious value of watermelon seeds
Watermelon seeds have a similar nutritional value to other seeds and seeds and far outweigh the nutritional benefits of the fruit pulp, they are quite caloric, 100 g of dried seeds provide 557 kcal, a lot of fat and protein – it contains almost twice as much as sunflower seeds and almonds.
They provide a lot of arginine – an amino acid that helps regulate blood pressure and reduces the risk of coronary heart disease. The fats contained in the watermelon seeds are saturated, mono- and polyunsaturated fatty acids and omega-6 acids.
Unsaturated fats have a positive effect on the circulatory system. Omega-6 fatty acids are essential for the proper functioning of the body, but remember to keep the right proportion of intake to omega-3 fatty acids.
Excess omega-6 can have a negative effect on health.” Watermelon seeds provide significant amounts of magnesium, 30 g added, for example, to the porridge, cover the demand for this ingredient in 38 percent.
They are also an important source of iron, zinc, copper and manganese, and B group vitamins that control energy metabolism of the body and affect the functioning of the nervous system.
Healing properties of watermelon seeds
Watermelon seeds are used to treat urinary tract infections and at night soaking and are also effective in helminthiasis of the gastrointestinal tract.
Traditionally, watermelon seeds are used for the treatment of gastrointestinal stones, edema, alcohol intoxication, regulation of blood pressure, lowering sugar levels, diarrhea and gonorrhea .. 20-30 seeds can be dried, minced and boiled for 15 minutes in 2 liters of water.
Drink should be drunk within 2 days, then take a day off.” Drinking tea for a few weeks is to help the kidneys.And according to Ayurvedic medicine, eating a teaspoon of watermelon every day for 3-4 weeks in the morning and evening reduces blood pressure.
In folk medicine, watermelon seeds are used as a soothing and toning agent.
A very broad spectrum of seed activity is found in more and more confirmations in scientific research. It is now stated that watermelon seeds have antibacterial, antiparasitic, laxative, antioxidant, anti-inflammatory, analgesic, prostatic hyperplasia, antidiabetic, hypotensive, supportive and renal functions. liver regeneration.
Antimicrobial and antifungal activity
Watermelon seed extract is effective in combating bacteria and fungi, including Escherichia coli and Candida albican, and its activity is compared to drugs such as clotrimazole and gentamicin.
The strong antioxidant potential of watermelon seed extracts has been demonstrated in free radical research – DPPH and hydrogen peroxide.
Watermelon seeds, which we want to add to salads, is worth gaining. This makes the nutrients contained in them more easily available to the body, better digestible, and oxalic and phytic acid, which impede the absorption of minerals, go into water in which the seeds were soaked.