Can pumpkin seeds be eaten more?
Pumpkin seeds are high in fat but rich in zinc, which can promote blood lipid metabolism, repel insects and help men's reproductive health. However, if they exceed the body's needs, they will cause adverse symptoms such as high blood lipid, dizziness and headache, so it is necessary to control the amount. One handful is enough, and more is not good!
What are the side effects of eating too many pumpkin seeds?
Although pumpkin seeds are rich in nutrients: iron, zinc, magnesium, manganese and healthy fat, they also have some side effects. For example, pumpkin seeds are rich in fat, so eating too much makes people fat; Moreover, pumpkin seeds are slightly toxic, which will affect the liver function. Because if you eat too much pumpkin seeds, you will feel sick. That's because pumpkin seeds are too greasy for your liver. Therefore, patients with chronic hepatitis and fatty liver should not eat pumpkin seeds.
1, pumpkin seeds should not be eaten raw, which not only tastes bad, but also has little health care effect after eating.
2. Don't eat oxidized pumpkin seeds, which may cause nausea, vomiting and abdominal pain.
Don't eat pumpkin seeds with mutton, otherwise it may cause abdominal distension and chest tightness.
4. Patients with stomach heat should eat less, otherwise they will feel abdominal distension and tightness. Eat pumpkin seeds in moderation, and don't eat too much at a time. It has been reported that eating too much pumpkin seeds leads to dizziness.
Pumpkin seeds are sweet and non-toxic, but too much pumpkin seeds will cause dizziness. In addition, patients with stomach heat should eat less, otherwise they will feel abdominal distension and tightness.
Fried pumpkin seeds
raw material
Pumpkin seeds, salt, white sand.
Production method
1, first rinse the raw pumpkin seeds, drain the water, add 10%~ 15% of fine salt according to the weight of the melon seeds, fully mix them evenly, and dry them in the sun after the salt melts naturally.
2. Put the clean white sand in an iron pan and fry it first (the ratio of melon seeds to white sand is about 3: 1), then pour the melon seeds in, stir-fry with a strong fire until the melon seeds crackle in the pan, then stir-fry with a slow fire, and when the melon seeds are light yellow, immediately take out the pan, sieve out the white sand, spread out the melon seeds and cool them, and put them in a container for later use.