Wednesday, January 28, 2015

The Seeds of a Healthy Diet

Selecting, Storing and Enjoying Seeds

Selection and Storage
Select seeds that are in sealed jars, bags or containers to help ensure freshness. Because seeds are high in fat, they will spoil easily. Store them in a cool, dark, dry location. Seeds can be refrigerated from 2 months to a year or kept in the freezer for up to 2 years.

Toasting and Seasoning
You can enhance the flavor of your seeds by lightly toasting them. Place a single layer of seeds in a skillet over low heat. Stir constantly for 1-2 minutes, until golden brown. To add flavor, coat lightly with olive oil and season with salt, soy sauce, garlic powder, chili powder, seasoning salt, or your favorite dry salad dressing mix.

Enjoyment
You can eat some seeds, such as squash and pumpkin varieties, with or without their outer husk or shell. Others (safflower and sunflower seeds) have a tough coat that you must remove before eating. Seeds can be eaten alone as a snack or added to rice dishes, salads, homemade breads and muffins, stir-fries, trail mixes, yogurt, granola, cereal and oatmeal. Try SparkPeople's Seedy Cinnamon Granola Recipe as a breakfast cereal, yogurt topping, or as an afternoon snack!

Nutrition Information

Seed Type
(1/4 cup)
Calories Fat
(grams)
Fiber
(grams)
Protein
(grams)
Flaxseed  224  18  12  8
Hemp seeds  162  10  1 11
Pumpkin & Squash seeds in shell,  roasted
71
 3  4  3
Pumpkin & Squash seeds, roasted  71  3  0  3
Safflower seeds, roasted  130  10  2  4
Sesame seeds in shell, roasted  141  12  3  4
Sesame seeds, roasted  182  15  6  6
Sunflower seeds, roasted  207  19  4  6


By Becky Hand, Licensed & Registered Dietitian

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