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The nutritional content of nuts and their relationship with raw and cooked consumption
Nuts contain a variety of nutrients, such as protein, carbohydrates, fat, fiber, vitamins and minerals. The amounts and proportions of these nutrients vary by nut type. Generally speaking, the fatty acids in nuts are divided into unsaturated fatty acids and saturated fatty acids. Unsaturated fatty acids are beneficial to the human body.
There is no fixed answer to whether nuts should be eaten raw or cooked. Because different types of nuts have different nutritional components and proportions in their raw and cooked states.
Eating nuts raw can retain the original nutrients of nuts, such as vitamins, minerals and unsaturated fatty acids. In addition, some nuts are easier to digest and absorb when eaten raw. For example, nuts such as almonds and walnuts are easier to digest and absorb when eaten raw.
The advantage of eating cooked nuts is that high temperatures can also destroy enzyme inhibitors and allergens in nuts, making them safer and easier to digest. In addition, eating cooked nuts can also enable the body to better absorb nutrients such as protein and carbohydrates.
In short, both raw and cooked nuts have their own advantages, and the specific choice depends on personal taste preferences and health needs.
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