A Special Oil from Styria
Almost everyone knows Styrian Pumpkin Seed Oil PGI – yet it’s used regularly less often than it deserves. Its composition, however, differs significantly from the oils typically found in most kitchens.
We’ve put together what it actually contains.
The Composition of Pumpkin Seed Oil
Per 100 g Styrian Pumpkin Seed Oil PGI:
- Energy: 3,404 kJ / 828 kcal
- Fat: 92 g
- of which saturates: 18 g
- of which monounsaturates: 34 g
- of which polyunsaturates: 40 g
- Carbohydrates: 0 g
- Protein: 0 g
- Salt: 0 g
Ingredient: 100% Styrian Pumpkin Seed Oil PGI
What Makes the Fatty Acid Profile Special
The most interesting figure lies in the breakdown: of the 92 g of fat, 74 g are unsaturated fatty acids – that’s a good 80 percent. This gives Styrian pumpkin seed oil a high content of unsaturated fatty acids.
Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels.
What’s also unusual is the balance between monounsaturated and polyunsaturated fats: 34 g to 40 g. Most cooking oils are far more one-sided in composition – olive oil, for example, consists mainly of monounsaturated fats, while linseed oil is almost entirely polyunsaturated.
Using Pumpkin Seed Oil Correctly
Pumpkin seed oil is not a frying oil. It’s added to finished dishes rather than heated – heating it causes it to lose its aroma and changes its fatty acid composition.
It’s classically paired with:
- leafy salads, especially with lamb’s lettuce
- scarlet runner bean salad
- pumpkin cream soup
- boiled potatoes
- vanilla ice cream
A single spoonful is usually enough. Pumpkin seed oil has such an intense flavour that a little goes a long way.
Shelf Life and Storage
- Store protected from light and heat
- Use within 3 months of opening
- Do not refrigerate – cold can make the oil turn cloudy
- Keep the bottle tightly sealed
It’s completely normal for pumpkin seed oil to appear dark green to almost black, with a reddish sheen in a thin layer. This colour develops during the roasting of the seeds and is a hallmark of the traditional stamp-press method.
You’ll find more dos and don’ts for pumpkin seed oil here.
