Seeds, pumpkin and squash seed kernels, roasted added

Yes. Seeds, pumpkin and squash seed kernels, roasted, with salt added provides 29.84g of protein per 100g — that's 60% of the daily value. As a plant protein, combine with complementary sources (grains, nuts) for complete amino acid profile.

Seeds, pumpkin and squash seed kernels, roasted, with salt added contains 6.5g of fiber per 100g (23% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity. The high fiber content also slows glucose absorption, reducing insulin spikes.

Yes — Seeds, pumpkin and squash seed kernels, roasted, with salt added is rich in magnesium (131% DV), which Reduces SHBG → more free T. Lowers cortisol by suppressing ACTH. Required for vitamin D activation (which also supports T).. magnesium supports Testosterone and Cortisol production. zinc supports Testosterone and DHT production. fiber supports Estrogen and Insulin production.

Yes. Seeds, pumpkin and squash seed kernels, roasted, with salt added provides 788mg of potassium per 100g (17% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 3.1.

Oxalates (spinach, beet greens, Swiss chard — bind calcium). Goitrogens (raw cruciferous — broccoli, kale, cabbage — can impair thyroid iodine uptake). Cooking cruciferous vegetables deactivates goitrogens. Pair high-oxalate greens with calcium-rich foods (they bind in gut, not kidneys). Avoid green potatoes. Only a concern with very high raw intake + iodine deficiency (for goitrogens) or kidney stone history (for oxalates).

Seeds, pumpkin and squash seed kernels, roasted, with salt added has a satiety score of 0.0/10. The 29.84g protein stimulates PYY (satiety hormone). The 6.5g fiber adds bulk and slows digestion. This makes it effective for appetite control between meals.