| Appearance | Greenish or shallow green powder |
| Taste & Odor | Characteristic |
| Particle Size | ≥95% pass through 300 mesh |
| Protein Content(On Dry Basis) | ≥75.0% |
| Moisture | ≤8.0% |
| Fat Content(On Dry Basis) | ≤10.0% |
| Ash | ≤7.0% |
| Dietary Fiber(On Dry Basis) | ≤8.0% |
| PH Value | 5.5-7.5 |
| Melamine | ≤0.1 mg/kg |
| Ochratoxin A | ≤5 ppb |
| Lead | ≤0.5 ppm |
| Cadmium | ≤0.5 ppm |
| Total Plate Count | ≤10000 CFU/g |
Pumpkin seed protein is derived from the mature seeds of Cucurbita moschata (Duch.) Poiret., a cucurbit plant, also known as pumpkin kernels, white melon seeds, gourd seeds, etc. Pumpkin seeds are rich in nutrients, containing about 50% fat and 30% to 40% protein. After defatting, the protein content of pumpkin seeds can reach more than 60%, and its protein is rich in amino acids. It is a good source of vegetable protein.
The high content of protein and dietary fiber, and low content of fat and sodium in pumpkin seed protein make it the first choice among those seeking to optimize their bodies and enhance their sique among many plant-based proteins. For dieters who need a low-calorie diet, replacing part of the protein in the diet with pumpkin seed protein not only reduces the intake of cholesterol and saturated fat, but also achieves a balanced nutritional intake.
Pumpkin seed protein can also promote the synthesis of immunoglobulin, improve the immunity of the body, and achieve the effect of regulating immunity.
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