Nuts and Seeds can do a lot for your Health!!

Nuts and Seeds can do a lot for your Health!!

There are many health benefits of a diet that includes 1 to 2 ounces of nuts daily. Here are some of the benefits you can enjoy:

In 1996 the Iowa Women's Health Study found that women who ate nuts more than 4 times per week were 40% less likely to die of Heart Disease, the leading cause of death in America.

Nuts are a great source of Protein, which helps the body burn fat and increase lean muscle mass

Nuts are rich in fiber and Phytonutrients as well as Antioxidants such as Vitamin E and Selenium.

Nuts contain high amounts of monounsaturated fats and polyunsaturated fats which have been shown to lower Cholesterol levels.

Try adding these nuts and seeds to your diet to reap these benefits: almonds, hazelnuts, peanuts, pecans, pine nuts, pistachios, walnuts, flax seeds, pumpkin seeds, and sunflower seeds

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Here is some more information on nuts from the vegetarian society:

Nuts can be used in many ways. Whole, flaked and ground nuts and nut butters are widely available. A classic vegetarian savoury is nut roast and many vegetarian cook books give a recipe for one, which can be endlessly varied with different herbs and flavourings and different combinations of nuts and cereals. Nuts can be added to sweet dishes, cakes and biscuits, and nut butters can be added to soups and stews to thicken them.

Nutrition

Nuts in general are very nutritious, providing protein and many essential vitamins, such as A and E, minerals, such as phosphorous and potassium, and fibre. Nuts are also high in carbohydrate and oils, so shouldn't be eaten in excess.

Whereas pulses all belong to the legume group of plants, nuts come from a variety of different plant groups, so the nutritional content is more varied too. A brief description of individual varieties is given below, together with the main nutrients they contain.

Storage

Nuts should be stored in cool, dry conditions in airtight containers away from the light. Because of their high fat content, many of them benefit from storage in the fridge or freezer to deter rancidity.

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