An example of this is pumpkin seed oil. Pumpkin seeds can also be made into a nut butter. Dried, roasted pumpkin seeds are 2% water, 49% fat, 15% carbohydrates, and 30% protein (table). In a 100 gram reference serving, the seeds are calorie-dense (574 kcal), and a rich source (20% of the Daily Value, DV, or higher) of protein, dietary fiber, niacin, iron, zinc, manganese, magnesium, and phosphorus (table). The seeds are a moderate source (10–19% DV) of riboflavin, folate, pantothenic acid, sodium, and potassium (table). Major fatty acids in pumpkin seeds are linoleic acid and oleic acid, with palmitic acid and stearic acid in lesser amounts. The oil of pumpkin seeds, a culinary specialty in and important export commodity of Central Europe, is used in cuisine as a salad and cooking oil. The following are ranges of fatty acid content in "C. maxima" pepitas (see pumpkin seed oil): The total unsaturated fatty acid concentration ranged from 9% to 21% of the pepita. The total fat content ranged from 11% to 52%. Based on the quantity of alpha-tocopherol extracted in the oil, the vitamin E content of twelve "C. maxima" cultivar seeds ranged from 4 to 19 mg/100 g of pepita. Pumpkin seeds were once used as an anthelmintic in traditional medicine in China to expel tapeworms parasites, such as "Taenia" tapeworms. This led to the seeds being listed in the "United States Pharmacopoeia" as an antiparasitic from 1863 until 1936.