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Watermelon seeds, when shelled and dried, are a nutrient-dense snack popular in Asian and Middle Eastern cuisines. They have exceptional protein content and are one of the best food sources of magnesium. In Nigeria, they're ground into 'egusi' for traditional soups.
Yes, but they're easier to digest when sprouted, shelled, or roasted. The black seeds are edible raw but can be tough. Commercial seeds are processed for better texture.
Egusi is a West African soup/stew made from ground watermelon seeds (or related melon seeds), vegetables, and meat. The seeds thicken the soup and add protein.
White seeds are immature and have less nutrition. Black seeds are mature and nutritionally dense. Both are edible, but black seeds are preferred for snacking.
Store in airtight container in cool, dark place for up to 6 months. Refrigerate for longer storage.
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