Here’s why you must not throw the seeds of these veggies

While most of us are familiar with the concept of using all parts of a vegetable to minimize waste, one essential aspect often overlooked is the seeds.

Those tiny, seemingly insignificant seeds can hold tremendous value and potential, not only for our own well-being but also for the environment.

In this article, we will talk about some vegetable seeds that are said to be rich in nutrients and must not be thrown away.

Read more to find out about these seeds.

1. Pumpkin seeds
Also known as pepitas, these seeds are a delicious and nutritious snack. To enjoy the freshest flavour, start by scooping out the seeds from a freshly cut pumpkin. Rinse them thoroughly to remove any pulp, and pat them dry. Preheat your oven to 150 degrees C, spread the seeds on a baking sheet in a single layer, and drizzle with a little olive oil and a sprinkle of salt. Roast for 20-30 minutes, stirring occasionally until they turn golden brown and crisp. Once ready, let them cool, and relish these roasted pumpkin seeds as a wholesome and addictive treat, perfect for snacking anytime!

2. Bottle gourd seeds
Bottle gourd seeds offer a delightful and nutritious addition to our diet. When the bottle gourd is raw, these seeds are cooked together with the vegetable. But, when the gourd is a little old, we throw away the seeds. But, many people don’t know about the health benefits of these seeds. So, the next time you bring an old bottle gourd, simply scoop them out, then clean and dry them thoroughly. Next, preheat the oven to 175 degrees C and spread the seeds on a baking sheet. Lightly coat with olive oil and season with your preferred spices, such as salt, pepper, or paprika. Roast for 15-20 minutes, stirring occasionally until they turn golden and crunchy. Once done, let them cool, and savour these delectable roasted bottle gourd seeds, packed with essential nutrients and a delightful nutty flavour, perfect for snacking or adding to salads and dishes.

3. Jackfruit seeds
These seeds are not thrown away, but there are people who don’t like to consume them. The next time you bring jackfruit at home, take out the seeds and remove the plastic-like cover of these seeds. Wash them thoroughly to remove any sticky residue and then boil them in salted water for about 20 minutes until tender. Preheat your oven to 190 degrees C, and spread the boiled seeds on a baking sheet, and lightly coat them with olive oil or melted butter. Roast for 20-25 minutes, stirring occasionally until they turn golden and crispy. Once roasted, let them cool and enjoy these flavourful and nutritious jackfruit seeds as a delightful snack or as a unique addition to salads and dishes.

Parwal seeds
Also known as pointed gourd seeds, they hold several remarkable qualities that often go unnoticed. These seeds have a mild flavour and must not be thrown away. These seeds are quite delicate, and this is why they must be extracted carefully from the ripe vegetable. Once extracted, wash them well and let them dry. Next, preheat the oven to 175 degrees C and place the seeds on a baking sheet. Drizzle with a little olive oil or any preferred seasoning and roast for 15-20 minutes, stirring occasionally until they become golden and crunchy. These roasted pointed gourd seeds serve as a delightful and nutritious snack, adding a unique twist to your culinary experience.

Bitter gourd seeds
These seeds are lesser-known but have a lot of nutrition in them. Due to the bitter flavour, we throw away these seeds but you will be surprised to know that they are mostly used in Chinese traditional medicine. For using these seeds, extract and wash them well and dry them off. Preheat the oven to 175 degrees C and place the seeds on a baking sheet. Coat them with olive oil, and roast them for 15 minutes. Stir in between and enjoy these roasted karela seeds.