Salted watermelon seeds Calories

Crack each salted watermelon seed between your teeth, separate the kernel from the shell, and eat the kernel. You can also use shelled kernels as a crunchy topping for salads, breads, or other savory dishes.

Salted watermelon seeds provide protein and unsaturated fat, but the added salt can make them high in sodium. They can fit as a snack, though choosing an unsalted version is a better option if you are limiting sodium.

Salted watermelon seeds are typically dried, salted, and roasted. Some methods soak the seeds in brine before roasting, so the amount of salt and the final crunch can vary between products.

Yes, watermelon seeds can be eaten raw; roasting is not required. However, salted watermelon seeds sold as a snack are usually dried or roasted, which gives them a crunchier texture than fresh, raw seeds.

Dry the watermelon seeds thoroughly, then roast them in a pan over low-to-medium heat or in an oven, stirring occasionally so they do not burn. Add salt sparingly while roasting, since the seeds are already meant to be a salty snack.

Yes, rinsing salted watermelon seeds can remove some salt from the surface. Pat them dry afterward to bring back some crunch, but rinsing will not remove salt that has soaked into the seeds during brining or roasting.

The salt on salted watermelon seeds can increase thirst. Drinking water alongside them helps, and people who have been advised to limit sodium should choose an unsalted snack or keep their portion small.

Keep salted watermelon seeds in a tightly sealed, dry container in a cool place. Moisture makes them lose their crunch, so close the package promptly after serving and avoid storing them near heat or steam.

Yes, shelled salted watermelon seed kernels work as a crunchy topping for salads, soups, and baked goods. Since they already add salt, reduce other salty ingredients in the recipe or use unsalted watermelon seed kernels instead.