Tag: Cooking with seeds

Over 80% of the carbohydrates in chia seeds come from fiber, and a single ounce contains more calcium than dairy products, but do these benefits survive the heat of cooking? Many people wonder: are chia seeds destroyed by heat, or do they remain a powerful nutritional powerhouse in cooked foods? The good news is, for the most part, their impressive nutritional profile remains largely intact, with some minor considerations for optimal preparation.

The global citrus processing industry produces millions of tonnes of waste, including large quantities of orange seeds. Instead of simply discarding them, these often-overlooked seeds possess significant potential for repurposing in gardening, cooking, and household applications.

Used for over 7000 years, coriander seeds are a staple spice in many cuisines around the world. These small, tan-colored seeds come from the same plant as the herb cilantro, and while the leaves and seeds taste quite different, both are edible.

An average apple contains only about five to eight seeds, which contain a compound called amygdalin that converts to cyanide when crushed or chewed. Despite this, cooking apples with the seeds is generally not recommended, though it's typically not a serious health risk.

Mustard seeds have been used in traditional medicine for millennia, long before being widely adopted as a condiment. These tiny seeds from the Brassicaceae family pack a punch of health benefits, but does the color matter when it comes to nutrition and potency?

Packed with protein, fiber, and essential minerals like magnesium and zinc, pumpkin seeds are a nutritional powerhouse. But beyond their impressive health profile, you might be asking: how are pumpkin seeds best eaten? The answer depends on your preference, as they can be enjoyed in many delicious ways, both raw and cooked.

With approximately 17.7 grams of protein per 100 grams, sesame seeds are a surprisingly potent source of plant-based protein. For those on vegetarian or vegan diets, or anyone seeking to diversify their protein intake, understanding the amino acid profile and bioavailability of sesame protein is crucial.

Over the last couple of years, both chia and flax seeds have gained significant attention as superfoods, recognized for their exceptional nutrient density. However, while they share some similarities, understanding what's the difference between flax seeds and chia seeds is key to leveraging their unique health benefits.

According to a 2013 study published in *The Journal of Agricultural and Food Chemistry*, moderate heating did not degrade the lignan compounds in dry flaxseeds. This initial finding suggests that the effects of heat on flaxseed are far more complex and dependent on its form than commonly assumed.

Historically, safflower was cultivated for its vibrant, dye-producing flowers, but today it is prized for its nutrient-dense seeds. Yes, humans can eat safflower seeds, which offer a rich source of healthy fats, protein, and essential vitamins and minerals.