4 Tasty Little Seeds with Big Nutritional Benefits | Bay Area Bites | Black Watermelon Seeds

Remember how as a child you would swallow a watermelon seed and people would scare you with the thought of a watermelon tree growing inside you? As you grew up, you did realize that it was a hoax but watermelon seeds continued to carry a bad name with them. But even if we keep the childhood memories aside, let’s admit that we all hate it when a watermelon seed suddenly turns up and interferes with the true flavor of the fruit. Well, the truth of these seeds may come to you by surprise. Spitting out, removing or throwing away watermelon seeds is a way of dampening the nutritional value of this fruit. Yes, the black seeds of the brightly-colored fruit are a combination of delicious and healthy and can be the perfect snack for you. All you need to do is dry some watermelon seeds and roast them and your snack is ready. Pack some of these with your box of nuts to give your body the additional boost of nutrition.Also read: These 10 Seeds Have Tremendous Nutritional Value

Sunflower Seeds. Black-oil sunflowers seeds are the best single food for wild birds. These small, thin-shelled seeds are easy to open, rich in fat and protein, and inexpensive. Virtually every bird that visits a backyard bird feeder eats black-oil seeds. Striped sunflower seeds are larger and have thicker shells than oil seeds. They are favorites of cardinals, jays, and woodpeckers, and can be cast on the ground or presented in tube or hopper style feeders.

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On Nov. 6, residents of this small, coastal city will vote on whether Muller, 72, can use a section of his 21-acre farm to grow thousands of young marijuana plants.

Now that we’re officially into summer (hip hip hurrah!) watermelon is a constant in the shopping cart.

I’m not sold on the Key lime custard ($11), essentially Key lime pie served as a deconstructed jumble of powders, sauces and crumbles. It feels like a lingering hangover from 2006 that we can’t quite shake, but your mileage may vary.

In Ashley Flitter‘s Pumpkin Ginger Noodle Bowl, the pumpkin truly shines and it accompanies cold weather perfectly. Also, this dish is cheap and easy, but it tastes like a gourmet bowl of soup, so you can fit it into your budget while also impressing your guests or family. Also, if you are short on time, it only takes 20 minutes to put it all together, so it’s ready to go when you are! You can dress this up with any kind of additional veggies you’d like, and if you have gluten allergies, feel free to sub out the noodles for something that works for your dietary needs.

Menu items show global influence with a respect for the southwestern pantry. Every element of every dish I’ve eaten there so far has been prepared properly, highlighting the quality of the ingredients.

With a pinch of skepticism and a dash of fun, The Salt covers food news from the farm to the plate and beyond. You can connect with senior editor and host Maria Godoy via our contact form or directly by email. You can also reach correspondent Allison Aubrey via email.

Basically, "it’s the watermelon version of the mule," as our colleague Andrea Seabrook put it a few years back. And that’s what the public demands, so that’s what most producers are growing.

Sunflowers have two main commercial uses, oil and confectionery (for direct seed consumption). Oil varieties of the flower have small, black, oil-rich seeds with thin hulls, which are pressed to produce an edible, almost tasteless, pale oil, rich in unsaturated fatty acids (especially oleic acid and linoleic acid). The oil is popular for cooking, margarine manufacture and even bio-diesel production. Leftovers from oil extraction are used to make high-protein animal feed. Confectionery types, on the other hand, have large, striped, oil-poor seeds with thick hulls. Both oil and confectionery types are the results of centuries of careful selection and breeding from wild plants.

While peanuts are ubiquitous on menus, for some operators they provide the starting point for unexpected and innovative items like Foie Gras PB&J Ice Cream at frozen-dessert specialist Coolhaus that combines Hudson Valley foie gras with salty peanut butter and fragolini — sugar soaked Italian strawberries. In a similar vein, diners at Win Son Taiwanese Restaurant in Brooklyn, N.Y., can order their Tian Miantuan ice cream dessert with butter-fried peanuts and cilantro for $2 extra.