How it's used
Used in granola, salads, baking, or as a snack.

Flat green seeds from pumpkins, rich in zinc, magnesium, and healthy fats.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in granola, salads, baking, or as a snack.
Combine with legumes to support iron absorption and mineral balance.
Try it in the kitchen
Batchable banana and peanut baked oats with a soft cake-like middle, cocoa ripple and roasted peanut-pumpkin crunch.
Open recipeThree oversized orange-cacao cookies with a chewy banana-oat centre, crisp edges and a cacao-nib and pumpkin-seed crown, using soy flour for substantial snack-sized protein.
Open recipeThree dense, chewy orange-and-fig panforte wedges with apricot, toasted almonds, pumpkin seeds and a warm fennel-pepper finish.
Open recipeRustic apple-rye breakfast bars with dried figs, oats, wheat germ, a silken-tofu yogurt batter, walnuts, pumpkin seeds and thin apple slices baked into the top.
Open recipeA Swiss-inspired overnight Bircher jar with grated apple, a silky tofu-yogurt base, oats, wheat germ, flax, hemp, raspberries, toasted walnuts and pumpkin seeds.
Open recipeSoft pressed millet breakfast bars with peanut, orange, dates, wheat germ, flax, pumpkin seeds and roasted peanut crunch.
Open recipeNutrition notebook
Calories
581kcal
Protein
30.2g
Carbs
4.7g
Fat
49.0g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.