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Pine nuts 100g - VIVIO
Pine nuts are a source of fatty acids, protein, and fiber that are valuable for health. Half a glass of peanuts covers half of our body's daily magnesium needs. They are also a treasure trove of potassium—an element that plays an extremely important role, and its deficiency can manifest itself in muscle tremors, constipation, abnormal blood pressure. They also contain antioxidants that slow down the aging process and lutein, which has a positive effect on the sense of sight. The relatively high zinc content (up to 6.45 mg per 100 grams) makes pine nuts an aphrodisiac. This element plays an important role in testosterone production and can have a positive effect on sperm count and motility. Zinc is also important for pregnant women and is responsible for the good condition of skin, hair, and nails. Pine nuts and cashews are the only nuts that are a source of vitamin K, which is responsible for proper blood clotting. Therefore, it is impossible to count the benefits of eating this delicious snack.
INGREDIENTS
pine nuts.
NUTRITIONAL VALUE OF THE PRODUCT PER 100 g
Energy value - 2953 kJ / 715 kcal
Lipids - 68.4 g
- of which saturated fatty acids - 4.9 g
Carbohydrates - 9.4 g
/> - of which sugars - 3.6 g
Fiber - 3.7 g
Protein - 13.7 g
Salt - 0.01 g
NET WEIGHT: 100 g
HOW TO USE
Pine nuts are best eaten raw as a snack, free from unnecessary, high-calorie additives. Their distinctive aroma also makes them a popular cooking ingredient. They are a perfect addition to many sweet and savory dishes. To enhance the flavor and aroma of pine nuts, simply heat them in a pan or oven. Pine nuts can be successfully added to sweet pastries or breakfast granola. They are a perfect accompaniment to meat and fish sauces. Pine nuts are also an integral part of traditional Italian pesto. They are also used to make oil and honey. Below you will find some tried and tested recipes using pine nuts. Perfect for garnishing, they add character and elegance to dishes.
RECOMMENDED STORAGE CONDITIONS
Store in a cool, dry place.
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