In the national scenario, Cucurbita pepo L’s cultivitation emerges as an important vegetable in our economy. The vegetable has a relationship with the Cucurbitaceae family. It is like a cackrey, watermelon, melon and cucumber (Filgueira 2008). The agricultural economic amount develops from the unripe fruits commercialization. In this research, the fertilizer we will be using is Cucurbita pepo L. seeds for Solanum melongena cultivation. On its seed, there is mineral zinc. There will be more zinc when it is unshelled. Vegetables such as pumpkin specifically the seeds contain phosphorus. It convert the nutrients into helpful components. It can also be found on some fertilizers. Magnesium’s nutrients are needed for the growth of the plant. It is important for the plants to perform photosynthesis. Magnesium serves as the chlorophyll’s building block for the photosynthesis. It makes the leaves to appear green in color. Manganese is one of the main contributor to various biological systems, also photosynthesis, respiration and nitrogen conversion on plants. For the plants growth, little amount of micronutrient is needed which we can be found in copper. Plants need protection from harm and damage which is the main function of antioxidants. Carotenoids and Vitamin E are some examples of antioxidants. Pumpkin seeds contains tocopherol. Per 100 g. of it consist atleast 35.10 mg. An organic pigment is needed which is the carotenoid. It makes the color of the vegetable or plant yellow or orange. Dietary fibers can also be found in the seeds. There are four fatty acids present in pumpkin seeds. These are palmitic,stearic,oleic, and linoleic acids. This include 16.41% palmitic acid and 11.14% stearic acid which are the saturated fatty acids. It also include the unsaturated fatty acids which consists of 18.14% oleic and 52.69% linoleic acid. Another fact with the seed is that it is rich in nutrients, has high content of protein and its micronutrients i s plenty. Total sugars,protein, fiber, fat and moisture levels are the chemical content of pumpkin seeds were 0.11%, 33.82%, 21.97%, 31.57% and 8.46%, respectively.