Seeds, cottonseed kernels, roasted (glandless)

Roasted glandless cottonseed kernels come from cotton varieties bred without the glands that produce gossypol, the compound that normally makes ordinary cottonseed unsuitable to eat, which makes this particular kernel edible and snackable much like sunflower or pumpkin seeds. Roasting gives them a crunchy texture and a nutty, slightly toasted flavor, and they are used similarly to other roasted seeds: eaten out of hand, scattered over salads, or ground into a seed butter or meal for baking. They are a niche ingredient compared to mainstream seeds, found mostly through specialty suppliers rather than general grocery stores.

Roasted seeds like these keep best in an airtight container in a cool, dry place, or in the refrigerator for longer shelf life given their oil content. A cup (149 g) provides 506 calories with a notably high 105 percent of the Daily Value for magnesium and 65 percent for protein at 32.6 g, plus 30 percent for iron and 29 percent for potassium, making them a dense source of minerals relative to volume. Their sodium is low at 25 mg per 100 g, so they can be seasoned to taste when used as a snack or salad topping.