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I'm curious whether cooking a food containing cucurbitin (an amino acid found in plants related to cucumbers) will destroy it.

More specifically, will roasting pumpkin seeds result in significant reduction to how much cucurbitin they contain?

I was able to find a resource that confirmed that certain amino acids are sensitive to cooking, but it only listed the effects on essential amino acids. I'm having trouble finding much info about this particular amino acid.

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