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Nuts, Raw, Soaked and Dried, Certified Organic, Pumpkin Seeds
61
from $7.80
$7.80
SKU NSPU8
Product Certifications: 
Product Micronutrients:
One serving of Pumpkin Seeds provides:
- 2452mg of Omega-6 fatty acids
- 7% Daily Value of Potassium & Manganese
- 5% Daily Value of Iron
Over 10% Recommended Daily Value of:
- Protein
- Magnesium
- Copper
Over 20% Recommended Daily Value of:
- Zinc
Country of Origin (subject to change):
- United States
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Wildly Organic Pumpkin seeds are easy to incorporate for an extra boost of nutrition. You can eat them straight from the bag, grind them into nut butter, add them to salads, or blend them into smoothies! Each pumpkin seed is activated through a low-temperature soaking and dehydrating process which gives them a perfect tender crunch while unlocking their full nutrition potential.
These pumpkin seeds are unsalted and clean with no shells or added ingredients.
What are the Benefits of Soaking and Dehydrating Nuts?
Sally Fallon and the Weston A. Price Foundation suggests that nuts be soaked and then dehydrated at low temperatures—here’s why:
Phytic acid occurs naturally in nuts, and it protects them until they’re ready for germination. Unfortunately, phytic acid binds to certain minerals and transforms into a phytate, which inhibits your body’s ability to absorb some of the nut’s nutrients.
After several cycles of soaking and rinsing and allowing the nuts a little bit of air, germination will occur. This starts to break down the enzyme inhibitors as the nuts release their protective shield and unlock stored nutrients to prepare for growth. This process creates what some refer to as "activated nuts."
Once the soaking process is complete, we dehydrate the nuts slowly at a very low temperature to extend the shelf life and give them a delicate crunch. The low-heat method will preserve the nutrients and ensure that the pecans remain entirely raw.
These pumpkin seeds are unsalted and clean with no shells or added ingredients.
What are the Benefits of Soaking and Dehydrating Nuts?
Sally Fallon and the Weston A. Price Foundation suggests that nuts be soaked and then dehydrated at low temperatures—here’s why:
Phytic acid occurs naturally in nuts, and it protects them until they’re ready for germination. Unfortunately, phytic acid binds to certain minerals and transforms into a phytate, which inhibits your body’s ability to absorb some of the nut’s nutrients.
After several cycles of soaking and rinsing and allowing the nuts a little bit of air, germination will occur. This starts to break down the enzyme inhibitors as the nuts release their protective shield and unlock stored nutrients to prepare for growth. This process creates what some refer to as "activated nuts."
Once the soaking process is complete, we dehydrate the nuts slowly at a very low temperature to extend the shelf life and give them a delicate crunch. The low-heat method will preserve the nutrients and ensure that the pecans remain entirely raw.
