Watermelon Seed Butter is the latest trend in the market, and for no small reason. It is a smooth, creamy, spreadable paste made from the inside of watermelon seeds.
Although it is still not easy to find in most stores and mainly purchase on the Internet, it has more and more fans because it combines a rich flavour with many health benefits.
The watermelon seed market expects to grow in the coming years due to the increasing popularity of veganism and high protein foods and the everlasting search for the next “superfood”.
Watermelon seeds crush, and the butter has a sweet, earthy flavour similar to cashew butter and sesame tahini. It’s an excellent peanut or nut butter alternative and very allergy friendly.
Benefits of Watermelon Seed Butter
Watermelon Seed Butter is a protein-packed source of nutrition; a 30-gram serving contains 10 grams of protein. The seeds are also an excellent basis for magnesium, iron, zinc, B vitamins, antioxidant lycopene, amino acids and essential fats.
Zinc is perfect for our immune system and is essential in cell repair. Magnesium – just 100 grams of watermelon seeds provides the body with 139% of the RDA of this mineral. Magnesium is vital for optimal heart function, helps relax muscles and prevent cramps, improves digestion, helps strengthen bones, and helps reduce high blood pressure. Iron helps our cells stay oxygenated and prevents anaemia. Just a handful of watermelon seeds contain 0.29 mg of iron.
Watermelon seeds contain essential amino acids like tryptophan, arginine, lysine, and glutamic acids. Amino acids are the building blocks of protein and aid in tissue repair, muscle strength, balanced metabolism, and the immune system.
Two tablespoons of watermelon seed butter without any oil or sugar added provides approximately:
- Calories: 156
- Fat: 13 grams
- Saturated fat: 3 grams
- Sodium: 28 mg
- Carbs: 4 grams
- Fibre: 0 gram
- Sugar: 0 grams
- Protein: 8 grams
How to Use Watermelon Seed Butter?
Watermelon seed spread preferences are nothing like the natural product. It isn’t generally the area of strength for such a peanut butter. As a rule, watermelon seed spread has an extremely light, natural flavour like tahini. Texturally, it’s very smooth and not excessively thick.
Similarly, to different kinds of margarine, you can spread it on toast and top it with natural al product, mix into oats or short-term oats, or use it as a plunge with apple or banana cuts. It can add to handcrafted energy bars, granolas, and other prepared merchandise.
On the tasty side, it tends to be appreciated anyplace you’d add tahini, like a plate of mixed greens dressings or sauces and fixings.
Butter can eat straight from a spoon, spread on fruit or toast, added to smoothies or used as a thickener for soups as an alternative to cream.
Another option is to make watermelon seed butter at home, although it is still quite a laborious process.
The seeds must be germinated or peeled, but the latter requires special machinery as it cannot be done by hand or with standard kitchen equipment.
You can roast the seeds to make them edible and then make the butter in a food processor or good blender. In this case, however, it will no longer be raw and will not have as many nutrients.
So if you want to make raw organic butter from watermelon seeds, the easiest way is to buy them with the skins removed. Blend the desired amount in a food processor or blender. Blend until the texture is entirely smooth. If less thickness is selected, add one or two tablespoons of water.
As with all raw seeds and nuts, it is best to eat them once buttered within a few days.
The amount of nutrition you get from watermelon seeds largely depends on how much you eat. Because they are small, you need to eat quite a few to reap their considerable benefits. However, when its nutritional value compares to other seeds, watermelon seeds win by a landslide.
Watermelon seed spread is nutritious, sans nut option in contrast to almond and peanut butter. It likewise has a comparable taste and surface as tahini; however, it is lower in calories and higher in protein.
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