This is a question that perhaps we often ask ourselves when we eat watermelon. Well here the opinions are conflicting. There are those who say they are good, others who say they are bad. What is right to do then? To eat or not to eat watermelon seeds?
First of all, it must be said that the tradition of drying watermelon seeds and crumbling them to make soups or infusions is widespread among Asian populations. Yes, because watermelon seeds are rich in properties and nutrients, such as mineral salts (including iron and magnesium), proteins, B vitamins and unsaturated fatty acids (in particular omega-6), which promote lowering of “bad” cholesterol in favor of “good” cholesterol. Drying would have the effect of improving the digestibility of the seeds, especially if eaten in large quantities.
Some also believe that they can be beneficial for intestinal parasites or worms. In addition, the seeds (both whole and chewed) have a laxative effect and a small amount can benefit the digestive system.
It must be borne in mind, however, that it is good not to overdo it: it seems that eating a large amount of watermelon seeds, especially if chewed, can cause intestinal problems of various kinds, while if left whole they will pass without problems in the intestine (always provided that do not overdo it!).
It should also be noted that those suffering from diverticulitis should avoid consuming the seeds in general, and therefore also avoid eating the seeds of the watermelon. We also remember that watermelon has numerous properties for health.
In conclusion we can therefore say that a small amount of seeds does not harm, indeed, it can bring benefits… but let’s not get carried away! We will also be able to experience the widespread Asian practice by putting aside watermelon seeds, drying them and making infusions with them or putting them in some tasty soup to take advantage of the properties of watermelon seeds. Now let’s see some practical tips for using watermelon seeds in the kitchen.
Tips for using watermelon seeds in cooking
Watermelon seeds can be used to enrich salads, perhaps by roasting them in the oven first. To do this, arrange the seeds on a baking sheet lined with parchment paper with a pinch of salt and a drizzle of extra virgin olive oil and toast for 15 minutes at 180 ° C. Or, you can toast them together with the dried fruit muesli and oat flakes that we will use for the yogurt. The taste of watermelon seeds is similar to sunflower seeds.
It is also possible to prepare watermelon seed tea, with a diuretic action: blend 3 tablespoons of watermelon seeds and put them in a pot with 2 liters of boiling water. It is left to rest for 15 minutes and then filtered and drunk.
