Organic pumpkin seed flour - partially deoiled

Gluten-free flours
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Organic pumpkin seed flour - partially deoiled

A classic in the form of flour

We know and love pumpkin seed oil only too well.  The mild nutty taste of finest pumpkin seeds and its green look make it a very special ingredient in sweet as well as savory cooking.

Stored tightly shut and in a cool, dark place this flour can be used and enjoyed for up to 12 months. Pumpkin seed flour is gluten free and it convinces Pödör customers with its balanced nutrients. Especially the valuable plant protein, minerals and vitamins make it a true treat.

Uses for partially deoiled pumpkin seed flour Ingredients
Average nutrition values Positive effects of partially deoiled pumpkin seed flour Recipes
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Uses for partially deoiled pumpkin seed flour

Pumpkin seed flour can be substituted for common flour types in almost every dish. This flour is especially popular for baking bread. If you substitute 20 to 25 percent of the common flour type it results in bread with the typical, wonderful pumpkin seed flavor. Other common baked goods such as cakes and biscuits are enhanced by adding pumpkin seed flour and gain an unobtrusive yet attractive green coloring. Our tip: Mix some partially deoiled pumpkin seed flour with some salt and the result is a condiment that will delight you and your guests.

Ingredients

100% flour from organic pumpkin seed flour

Average nutrition values

100 g contain on average:

Energy1858 kJ / 441 kcal

Fat13 g

Saturated fatty acids2,5 g

Carbohydrate31 g

Sugar13 g

Protein50 g

Salt2,4 g

STORAGE

it can be stored for 9-12 months in a dry space

Country of origin: Austria

Positive effects of partially deoiled pumpkin seed flour

Pumpkin seed flour contains Linoleic acid which is very important for our health.  As the human body cannot produce Linoleic acid itself, it is important to introduce it into the human body by other means. 

The typical green color of pumpkin seeds and pumpkin seed flour can be traced back to carotenoids and porphyrins. These enzymes protect our skin from harmful rays of sunshine and from negative environmental conditions.

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