Pumpkin seed flour

Pumpkin seed flour should be applied at the raised emotional loadings and power expenditure of an organism during the autumn and winter periods, and also in the spring to complete vitamin insufficiency. Pumpkin seed flour is an adequate protein substitute in a fasting period. Vitamin insufficiency is very dangerous for an organism because of metabolism violation, when immunity decreased and a high risk of infection. In such cases it is recommended to take in pumpkin seed flour everyday. The organism doesn’t accumulate proteins, therefore pumpkin seed flour should be taken during a meal every day.

Unique chemical composition determines therapeutic action of pumpkin seed flour on the organism. Proteins of pumpkin seeds have all indispensable amino acids being required for muscle protein, hormones synthesis and mediators, metabolism normalization, immunity stimulation and increase of mental efficiency.

Complex of vitamins C and B is indispensable for normal hematosis, strengthening neural tissue and blood vessels. Caratinoids improve coverlet and mucous coat of gastrointestinal tract.

Trace elements (especially zinc) stimulate prostate function, remove an acne eruption.

Thanks to low content of fats and carbohydrates pumpkin seed flour is applied for a correction of nourishment in different diseases (adiposity, insular diabetes, atherosclerosis, etc.). It reduces fat content in an organism.

Composition:

Pumpkin seed flour contains proteins (up to 52%), trace elements and major mineral elements (calcium, potassium, phosphorus, zinc etc.), microcrystalline cellulose (up to 10%), vitamins (B2, B5, C), caratinoids.

Recommendations for:

• improvement of the liver and prostate work,
• removal of chronic weariness and stress syndromes,
• stimulation of hematosis, improvement of memory,
• high energy loses, increase in physical strength;
• lowered weight (after trauma, lingering infectious diseases, lagging in physical growth and development of children);
• at time of fasting and vegetarian diet;
• improvement of metabolism, decrease of infectious diseases;
• for food correction, diets with high protein and low content of fats and carbohydrates (diets № 3, 5, 10, 11 and especially № 9 and 8).

Application:

1 -2 teaspoons of powder should be dissolved in dairy products (kefir, yoghurt, ryazhenka) and to be taking 1-2 times daily during 2-4 weeks 3-4 times per year.

Pumpkin seed flour can be added in dough (15-30 g of pumpkin seed flour to 1 kg of rye or wheat flour), also when baking bread, cakes, pies, fritters and pancakes. Pumpkin seed flour enriches culinary and bakery products with protein of full value and extends their shelf life to 72 hours (bakery products don’t become hardened and don’t grow mouldy).

Bioactive substances of pumpkin seed flour have marked antioxidative effect which improves bakery products quality, organoleptic properties of the product, structural and mechanical properties of a crumb , favour to increase volume and stability of the products’ shape.

100 g of the pumpkin seed flour contains.

Protein: not less than 40 g, fat – not more than 10 g, carbohydrates -5,5, calorie content – 286 kcal.