Seeds

Pumpkin seeds The large flat seeds of the members of the pumpkin family (Cucurbita maxima; C. moschata and related species) can be dried and eaten raw, used in both sweet and savory cooked dishes, or roasted.

Sesame seeds The sesame plant (Sesamum indicum), which is a native of Africa, grows in tropical and subtropical regions and is now common in Asia. The seeds are small and off-white in color. They may be eaten whole or used in confectionery and baked goods and as a source of oil used in cooking. The seeds are also ground to a paste called tahini.

Sunflower seeds The sunflower (Helianthus annus) is a member of the Compositae or daisy family. It is believed to have originated in North America, where it was cultivated by the native Indians, and was introduced to Europe in the sixteenth century. The flat seeds may be dehusked and eaten raw or cooked, but the plant is generally cultivated for the oil they contain, which is a rich source of polyunsat-urated fatty acids (see below), and is widely used for cooking and in margarine manufacture. The residual oil-cake is used for animal feed.

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