al­monds: SIZE MAT­TERS

Better Nutrition - - TREND WATCH -

When al­monds are ground into flour, the small par­ti­cle sizes make the fat much more di­gestible than al­mond chunks, ac­cord­ing to re­search that com­pared muffins made with both types of in­gre­di­ents. The study, pub­lished in the Jour­nal of Func­tional Foods, found that 97 per­cent of fat was ab­sorbed from al­mond-flour muffins, com­pared to only 57 per­cent of fat from muffins made with al­mond chunks.

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