You probably eat seeds more often than you realize. It’s a safe bet that you don’t pick the seeds out of berries, bananas, eggplant, cucumbers or summer squash – but whenever you eat these foods, you’re eating the seeds, too. And, if you eat kiwi fruit, pomegrate or tomatoes, you probably eat those seeds, too, without really thinking about it. The seeds in these fruits and vegetables just ‘go along for the ride’ – they’re small or soft enough that we hardly even notice them. But there are also seeds that we deliberately add to our foods. These edible seeds add more than just flavor and texture – although that’s reason enough to eat them. Seeds naturally contain healthy fats and fiber and contribute small amounts of vitamins and minerals, too.
Edible Seeds are Nutrient-Packed
Just what is a seed, anyway? It’s basically a miniature plant that’s packaged up inside a protective coating, along with some food inside to nourish it and help it grow. In fact, plant seeds contain the same trio of protein, carbohydrate and fat that nourishes the human body, along with fiber and an array of vitamins and minerals.
Since the seed has the potential to become an entire plant – and since it contains the nutrients necessary in order to make that happen – it’s easy to see why the seeds of many plants can provide a lot of nutrients in a tiny package.