Be wary of "beauty" seeds
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September 15 02:12:11, 2025
The traditional savory melon seeds and roasted nuts have long been cherished as essential snacks, especially during festive seasons. Historical records show that on New Year’s Eve, the sounds of melon seeds being sold and firecrackers going off filled the air. Today, while the sound of firecrackers may still echo, the variety of roasted and baked snacks has expanded significantly. As the year approaches, these treats are more popular than ever, satisfying evolving tastes and deepening the cultural "flavor" of the season.
There are countless types of roasted foods, each with its own unique charm. Most are made from fruits, vegetable seeds, and nuts, using methods like frying, baking, or a combination of both. Their crispy texture and rich taste make them widely loved. Beyond taste, they also offer nutritional benefits. Roasted foods are packed with unsaturated fats, proteins, carbohydrates, and essential minerals like calcium, phosphorus, zinc, and iron. These nutrients help regulate blood pressure and lower cholesterol, making them a healthy choice when consumed in moderation.
The quality of roasted products is generally high, as shown by national inspections over the years. In 2006, 2007, and 2008, the qualification rates for roasted products were 76.4%, 72%, and 99.9% respectively. These tests covered sensory characteristics, acid value, peroxide value, carbonyl value, food additives, sulfur dioxide residues, microbial counts, and labeling accuracy. This shows that most products meet strict safety standards.
Liu Yanqin, deputy director and senior engineer at the National Food Quality and Safety Supervision and Inspection Center, explains that quality identification varies by product. For example, good melon seeds should be uniform in size, full in shape, and free from flat or shriveled pieces. The natural color is important—products that look overly bright may have been artificially treated.
In the past, some unscrupulous sellers used harmful chemicals to enhance the appearance of roasted foods, such as bleaching pumpkin seeds with sulfur dioxide or coloring watermelon seeds. However, under the national standard GB 2760-2007, the use of food additives must follow strict guidelines. Although such practices are now rare due to increased consumer awareness, it's still important to be cautious, especially when buying from street vendors or bulk products without proper labels.
It's also important to note that many roasted foods contain high levels of fat. If not stored properly, they can become rancid due to oxidation, leading to higher peroxide values. This can cause stomach discomfort. If you notice an off smell, bitterness, or a rancid taste, it’s best to avoid them. Some sellers may add excessive sugar to mask bad odors, so choosing high-quality, natural products is key.
Expert Tip: When buying roasted seeds and nuts, always check the label. It should include the product name, net weight, ingredients, manufacturer details, production date, shelf life, and other relevant information. Since these items are oily and prone to spoilage, pay close attention to the expiration date. Prefer products with a recent production date and ensure the packaging is intact. Vacuum-sealed or oxygen-absorbing packaging is ideal for preserving freshness.