Good Ques­tion

Health & Nutrition - - NUTRITION UPDATE -

What are the nu­tri­tional dif­fer­ences be­tween raw and roasted nuts? When one looks at the nu­tri­ents gram for gram, raw and roasted nuts are es­sen­tially equiv­a­lent. Nuts are roasted to en­hance taste, aroma, and tex­ture (crunch­i­ness). Nuts that are sold as ‘raw’ have not been roasted, al­though har­vested nuts that are in their shell may still have heat ap­plied to sep­a­rate the shell from the nut. When heat is ap­plied to any food, there can be a change in the com­po­si­tion of that food. With nuts, the dif­fer­ence is largely at­trib­ut­able to loss of wa­ter. Nuts are known for the health prop­er­ties of their fat com­po­si­tion, which is changed only min­i­mally by roast­ing. One ounce of roasted al­monds, for ex­am­ple, has 0.4 grams more mo­noun­sat­u­rated fat than raw nuts, and an al­most neg­li­gi­ble change in sat­u­rated and polyun­sat­u­rated fat lev­els. It also has 6 more calo­ries than the same weight of raw al­monds. Raw nuts have a slight edge over roasted nuts in di­etary fi­bre (0.5 grams more per ounce). Con­sumers should be aware that raw nuts have at times been as­so­ci­ated with a risk of food poi­son­ing from sal­mo­nella, e-coli, or other mi­crobes.

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