Don't Plant Those Seeds!

Eat Them Instead!

No, I'm not crazy, I'm talking about Chia, Flax, Hemp, Pumpkin, Sesame, and Sunflower seeds (not daffodil!). Since now is the time for avid (and not so avid) gardeners to start planting seeds for fruits, vegetables, herbs, and flowers, I wanted to share some facts on the stellar nutrient stats for the seeds themselves. 

Seeds are the fertilized and matured germ and cell a flowering plant and they are incredible nutritious. They contain two essential fatty acids, Omega-3's and Omega-6's, polyunsaturated fats that our body can’t produce, so they must be obtained from our diets. Both of these fatty acids help improve energy production in the body, cell growth, blood circulation, nerve function, hormone function, our immune systems, and even mood.

Here are some highlights; the seeds below all have a good ratio of Omega-6 to Omega-3 fatty acids, and they are rich in protein, B vitamins, vitamins A, D and E, phosphorus, calcium, iron, flourine, iodine, potassium, magnesium, and zinc.
 

 

Chia seeds: anti-inflammatory, soothes the digestive tract, rich in calcium, protein and fiber.

 

Flax seeds: cancer protective, anti-inflammatory, soothes the digestive tract, rich in folate and other B vitamins, iron, protein, and fiber.

 

Hemp seeds: rich in protein and fiber.

 

Pumpkin seeds: good source of zinc, folate and other B vitamins, vitamin E, iron, zinc, potassium, protein and fiber.

 

Sesame seeds: excellent source of calcium and rich in folate and other B vitamins, iron, zinc, protein and fiber.

 

Sunflower seeds: contain up to 50% protein, plus rich in potassium, folate and other B vitamins, vitamin E, iron, potassium, zinc, calcium, and fiber.

Need snacking and cooking ideas? It's really simple. Toss seeds into salads or smoothies or toast them (in a dry skillet over medium-low heat for 2-3 minutes), and then sprinkle over soups, stews and baked chicken, fish and pork.