Poppy seeds are becoming increasingly popular in healthy recipes. Poppy seeds are extracted from inside the poppy capsule and have high nutritional value, as they’re rich in fibre, proteins, vitamins, minerals and fatty acids.
We’ll share their properties and benefits, as well as ways to use them in the kitchen.
Properties of poppy seeds
Poppy seeds are black in colour, very small in size and taste similar to walnuts or almonds. They’re a source of vegetable proteins and mainly unsaturated fats. In addition to healthy fats and vegetable proteins, they contain a high proportion of fibre, vitamin E, vitamin B, potassium, calcium of vegetable origin and plant sterols or phytosterols. These properties make poppy seeds a quality source of energy that enriches our diet; one that’s widely consumed by vegans.
Benefits of poppy seeds
- They take care of our cardiovascular system. Poppy seeds have multiple benefits for the heart: their high content of essential fatty acids, such as omega-3 and omega-6, lower bad cholesterol (LDL) and triglycerides, while increasing good cholesterol (HDL). All this makes our hearts feel much better.
- Strenghthens the immune system. The zinc, selenium and essential fatty acids provided by poppy seeds help regulate our immune defences. In addition, poppy seeds are rich in vitamins B, C and E, developing a barrier against diseases.
- Good for our bones and muscle pain. Calcium and phosphorus remineralise our bones, meaning these seeds are recommended for athletes and growing children. The magnesium and potassium content also prevents cramps and muscle pain.
- Combats anaemia. Their iron content, combined with their vitamin C, makes poppy seeds helpful for recovering from anaemia, by improving our iron absorption.
How to eat it
Poppy seeds are generally used as an ingredient in baked goods (bread, snacks, cookies, biscuits, cakes…) providing a crunchy and aromatic twist. However, you can also add them to your juices, smoothies, salads and pastas.