Editorial Process
This page sets out how content on What Are Pepitas is produced. It exists because a cooking site that publishes temperatures and nutrient tables should be able to explain where those numbers come from.
Research
Each page starts from a search intent: what a cook actually wants to know when they look up a term. We identify the seed form in question (hulled or in-shell), the equipment implied (oven, stovetop, blender), and the decision the reader is trying to make. Pages that cannot answer those three things are not written.
Data sourcing
- Nutrient values are rounded from public food-composition databases, principally USDA FoodData Central, and labelled per 100 g or per portion.
- Database entries differ by preparation (raw, dry-roasted, oil-roasted, salted). We state which one a figure comes from rather than blending them.
- Where a number is derived — a per-serving figure calculated from a batch yield, for example — the page says it is approximate.
Method standards
A method is only published with a temperature or heat level, a time range, a quantity, and at least one sensory cue for doneness, because ovens and stoves vary too much for time alone. Where a variable genuinely changes the result — convection versus conventional, batch thickness, starting moisture — it is stated explicitly rather than smoothed over.
Review and updates
Pages carry a last-reviewed date. Reviews check that figures still match the cited source, that internal links resolve, and that no claim has drifted beyond nutrient content. Substantive changes are dated; cosmetic edits are not.
Independence
No page is paid for, and no brand or retailer buys placement. Where a channel or product type is mentioned it is as a generic category, not a recommendation. See the disclaimer for the limits of the information.
Corrections
Errors reported through the contact page are checked against the original source. If the correction is accepted the page is amended and the change noted.