Raw pumpkin seeds are also know as pepitas, the Spanish culinary term “little seed of squash”. Pumpkin seeds have been a favored ingredient in Mexican cuisine for centuries and they remain a popular food today in many places around the world. The delicately nutty flavor of pumpkin seeds make them a wonderful addition to cereals, granolas, salads, entrées, or just by themselves. These small seeds pack a powerhouse of nutrition. They’re a very rich source of protein and iron, as well as potassium, phosphorus, zinc, vitamin E and magnesium. Raw pumpkin seeds are also an excellent source of B vitamins such as thiamin, riboflavin, niacin, vitamin B6 and folate. They’re also low in calories which make them a delightful “guilt-free” snack. Bob’s Red Mill selects only the finest Pumpkin Seeds to please your discriminating palate. When roasted, they are fabulous tossed with a salad or eaten as a snack. To roast pumpkin seeds, set oven to 350°F and place seeds on a cookie sheet. Bake the seeds for 10 to 15 minutes- stirring frequently to prevent burning. Lightly salt if desired.