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The protein from maize is further enhanced by protein contributions from beans and pumpkin seeds, while pumpkin flesh provides large amounts of vitamin A; with the Three Sisters, farmers harvest about the same amount of energy as from maize monoculture, but get more protein yield from the inter-planted bean and pumpkin. Mt.
These were ground, then mixed to a paste to make bread. Water lily seed bread was also common in the Top End. The two species of water lily used were Nelumbo nucifera and Nymphaea macrosperma. During the early part of the dry season, water lilies were an important part of the diet, with seed pods eaten raw or ground into paste.
The seeds and fruits of most varieties can be stored for long periods of time, [5] particularly the sweet-tasting winter varieties with their thick, inedible skins. [119] Summer squash have a thin, edible skin. The seeds of both types can be roasted, eaten raw, made into pumpkin seed oil, [73] ground into a flour or meal, [120] or otherwise ...
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Pattypan squash (or 'patty pan') is a varietal group of summer squash (Cucurbita pepo) notable for its round and shallow shape, and scalloped edges, somewhat resembling a flying saucer. The name "pattypan" derives from "a pan for baking a patty".
In Mexico, C. argyrosperma seeds are an important food product. Some varieties have been bred with seeds that have oil content as high as 39 percent and protein content 44 percent. Seeds are eaten raw, roasted, toasted, or ground. Cucurbita seeds and C. argyrosperma seeds in particular are an important part of recipes for traditional sauces ...
A poultice of seeds and blossoms is applied to cactus scratches. [32] Fresh squash is cut into spiral strips, folded into hanks and hung up to dry for winter use. The blossoms are cooked in grease [clarification needed] and used as a delicacy in combination with other foods. Fresh squash, either whole or in pieces, is roasted in ashes and used ...