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Choose Nuts for a Healthy Summer Snack

Choose Nuts for a Healthy Summer Snack

  • Almonds are a great source of calcium. When you can, leave the Almond skin on. The almonds skin is full of heart protecting compounds called flavonoids.
  • Brazil Nuts are a great choice if you have a low functioning thyroid. They contain the mineral selenium, which we need to produce the active thyroid hormone. Selenium is also good for your immunity system and helps wounds heal. You only need 3 or 4 to get your daily requirements.
  • Cashews are actually a seed from the Cashew tree. It is a good source of protein and minerals like iron and zinc. They are an excellent choice if you are following a vegetarian diet.
  • Chestnuts have the lowest fat and calories. Ground chestnut flour can be used in gluten free recipes or roast them for a tasty snack.
  • Hazelnuts are a good source of folate, which helps reduce the level of homocysteine, an amino acid associated with heart problems and Parkinson’s disease. Hazelnuts can keep homocysteine within normal levels.
  • Macadamia nuts have one of the highest fat content, but they provide good levels of the healthy mono-unsaturated variety. They work well in both savory and sweet recipes and are a rich source of fiber. You may want to buy them in small batches and store carefully to avoid rancidity.
  • Pecans are very heart friendly because they are packed with plant sterols, compounds that are effective in lowering cholesterol. They are also antioxidant rich which helps prevent the plaque formation that causes hardening of the arteries. Pecans help fight fatigue because they are a good source of vitamin B3.
  • Pistachios are a great source of Vitamin B6, which keeps hormones balanced and healthy. They contain reasonable levels of lutein and zeaxanthin, two antioxidants that play an important role in protecting the eye.
  • Walnuts are a good cancer fighting choice because of their high antioxidant content. They are rich in Omega-3 and are a heart friendly choice because of their mono-unsaturated fat content.

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