Can you eat watermelon seeds

You don't have to avoid eating watermelon seeds. In fact, you can use them in a number of different ways to enjoy their nutrition and flavor. For example, you can roast the watermelon seeds. Roasted watermelon seeds are packed with nutrients, and they also have healthy fatty acids, like omega-3s.

Plus, they contain potassium and magnesium, which help boost hydration and electrolyte balance post-workout. You can even make watermelon seed butter. Not sure what it would taste like? Buy a jar of watermelon seed butter first before you DIY a jar.

Spread it on crackers, bread, fruit, and more. Or you can plant those black seeds in your own home garden too, if you have the space for it. To eat, crack off the shells, and enjoy. Roast or sprout them and eat them like you would any other nut or seed—alone as a snack, tossed on a salad, or sprinkled on smoothies.

The quickest method to prepare watermelon seeds for eating is roasting them in the oven. They will still have their shell, so you'll need to crack and eat them like you would sunflower seeds. Preheat your oven to F. A lot of people dislike watermelon seeds, so growers are supplying more seedless watermelons to grocery stores.

But if you want to roast the seeds to make a tasty snack, make sure you buy a watermelon with seeds. Use a sharp knife to slice your watermelon into chunks onto a cutting board.

Use your hands to pluck out any black seeds, avoiding white ones. Dump the seeds into a fine colander and rinse them thoroughly to remove any leftover melon. Then, place the seeds in a mixing bowl with a few cups of cold water and swish it around with your hands to remove any stubborn residue.

Strain the seeds and pat them with a tea towel. To get them completely dry, lay them on a baking sheet and set them in direct sun for an hour or two. Pour 2 tablespoons of olive oil onto the baking sheet with the dry watermelon seeds. You can use a different oil with a high smoke point, like avocado oil, as a substitute for olive oil if needed.

Toss the mixture with your hands to make sure each seed is coated in oil, which will impart a delicious buttery flavor and help them crisp up while roasting.

Once the seeds are coated with oil, spread them out again to maximize airflow. For the best results, try not to have more than two layers of seeds on one baking tray. Otherwise, your seeds may be soggy even after baking. If your watermelon has a ton of seeds, roast multiple batches. Sprinkle the oiled seeds with at least a half teaspoon of salt, or to taste. The seeds even have some heart-healthy benefits, thanks to an antioxidant called lycopene , which gives red fruits and vegetables their vibrant pigment.

Watermelon seeds also contain other essential vitamins and minerals, like folate a B vitamin , manganese, zinc, protein, and a bit of iron.

If you want to make use of some leftover watermelon seeds, toss them with a little olive oil and salt and stick them in the oven. Those roasted seeds can also be a good way to add some crunch to salads, yogurt, and oatmeal, Gans says. Fruits loaded with natural sugars can be tricky. Here's what you should know about watermelon. The possible benefits of watermelon rind include better heart health, and even a better time in bed.

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