John Myers
Pumpkin seed oil – that’s why you shouldn’t heat it
Some foods only become edible when they are heated. Others, however, such as various types of oil, lose valuable ingredients and may be harmful to health.
- In addition to vitamins and many important nutrients, the pumpkin seed oil is also rich in fatty acids. It contains a particularly high proportion of the polyunsaturated fatty acids linoleic and linolenic as well as monounsaturated and saturated fatty acids. The proportion of unsaturated fatty acids is around 45 percent.
- The higher the proportion of unsaturated fatty acids in the oil, the more likely it is to reach the so-called smoke point. This point marks the moment when the oil begins to smoke.
- As soon as oil starts to smoke, the toxic acrolein develops. Among other things, acrolein is suspected of causing cancer.
- The smoke point of the pumpkin seed oil is 120 degrees. In addition to the health hazard, the pumpkin seed oil loses its taste and important nutrients when heated. That is why pumpkin seed oil is preferably used in cold dishes.
- Thanks to its slightly nutty taste, the pumpkin seed oil is a tasty, subtle addition to your kitchen. With the help of the oil, your salad gets an extra piquant note and at the same time becomes a small health bomb.
