Disease Identification Guide for Almonds and Pistachios Table of Contents Introduction
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Essential Wholesale & Labs Carrier Oils Chart
Essential Wholesale & Labs Carrier Oils Chart This chart is based off of the virgin, unrefined versions of each carrier where applicable, depending on our website catalog. The information provided may vary depending on the carrier's source and processing and is meant for educational purposes only. Viscosity Absorbtion Comparible Subsitutions Carrier Oil/Butter Color (at room Odor Details/Attributes Rate (Based on Viscosity & Absorbotion Rate) temperature) Description: Stable vegetable butter with a neutral odor. High content of monounsaturated oleic acid and relatively high content of natural antioxidants. Offers good oxidative stability, excellent Almond Butter White to pale yellow Soft Solid Fat Neutral Odor Average cold weather stability, contains occlusive properties, and can act as a moistening agent. Aloe Butter, Illipe Butter Fatty Acid Compositon: Palmitic, Stearic, Oleic, and Linoleic Description: Made from Aloe Vera and Coconut Oil. Can be used as an emollient and contains antioxidant properties. It's high fluidiy gives it good spreadability, and it can quickly hydrate while Aloe Butter White Soft Semi-Solid Fat Neutral Odor Average being both cooling and soothing. Fatty Acid Almond Butter, Illipe Butter Compostion: Linoleic, Oleic, Palmitic, Stearic Description: Made from by combinging Aloe Vera Powder with quality soybean oil to create a Apricot Kernel Oil, Broccoli Seed Oil, Camellia Seed Oil, Evening Aloe Vera Oil Clear, off-white to yellow Free Flowing Liquid Oil Mild musky odor Fast soothing and nourishing carrier oil. Fatty Acid Primrose Oil, Grapeseed Oil, Meadowfoam Seed Oil, Safflower Compostion: Linoleic, Oleic, Palmitic, Stearic Oil, Strawberry Seed Oil Description: This oil is similar in weight to human sebum, making it extremely nouirshing to the skin. -
Nutrient Comparison Chart
NUTRIENT COMPARISON CHART for tree nuts You may know how to measure the perfect one-ounce portion of almonds, but did you know those 23 almonds come packed with nutrients? When compared ounce for ounce, almonds are the tree nut highest in fiber, calcium, vitamin E, riboflavin and niacin, and they are among the lowest in calories. Almonds provide a powerful nutrient package along with tasty crunch to keep you going strong, making them a satisfying snack you can feel good about. The following chart shows how almonds measure up against other tree nuts. BRAZIL MACADAMIA Based on a ALMOND CASHEW HAZELNUT PECAN PISTACHIO WALNUT one-ounce portion1 NUT NUT CALORIES 1602 190 160 180 200 200 160 190 PROTEIN (g) 6 4 4 4 2 3 6 4 TOTAL FAT (g) 14 19 13 17 22 20 13 19 SATURATED FAT (g) 1 4.5 3 1.5 3.5 2 1.5 1.5 POLYUNSATURATED FAT (g) 3.5 7 2 2 0.5 6 4 13 MONOUNSATURATED FAT (g) 9 7 8 13 17 12 7 2.5 CARBOHYDRATES (g) 6 3 9 5 4 4 8 4 DIETARY FIBER (g) 4 2 1.5 2.5 2.5 2.5 3 2 POTASSIUM (mg) 208 187 160 193 103 116 285 125 MAGNESIUM (mg) 77 107 74 46 33 34 31 45 ZINC (mg) 0.9 1.2 1.6 0.7 0.4 1.3 0.7 0.9 VITAMIN B6 (mg) 0 0 0.1 0.2 0.1 0.1 0.3 0.2 FOLATE (mcg) 12 6 20 32 3 6 14 28 RIBOFLAVIN (mg) 0.3 0 0.1 0 0 0 0.1 0 NIACIN (mg) 1.0 0.1 0.4 0.5 0.7 0.3 0.4 0.3 VITAMIN E (mg) 7.3 1.6 0.3 4.3 0.2 0.4 0.7 0.2 CALCIUM (mg) 76 45 13 32 20 20 30 28 IRON (mg) 1.1 0.7 1.7 1.3 0.8 0.7 1.1 0.8 Source: U.S. -
Is Peanut Butter Keto-Friendly?
Is Peanut Butter Keto-Friendly? Yes! Peanut butter contains carbohydrates, fat, and protein; the ratios of those macronutrients are what makes it acceptable for a keto diet. Our Once Again peanut butters that are made with one simple ingredient: peanuts, are a healthy addition to your keto diet. Peanuts are in the legume family, which includes a variety of beans. Generally speaking, legumes are not included in keto diets; however, peanuts have a higher fat content than other beans which makes them keto-friendly. Moreover, peanuts have a similar macronutrient distribution when compared to nuts such as almonds. They are high in fat and lower in carbs, and thus make a perfect food for the keto lifestyle. Peanut butter fits nicely into your keto diet as a dip for celery, or add it to smoothies, or experiment with it as an ingredient in salad dressings. Is Almond Butter Keto- Friendly? Yes! Almond butter is a staple for most following a keto lifestyle. Used often as a versatile ingredient in salad dressings, dips, and sauces, and in many other culinary innovations, nut butters in general have the desired macronutrient ration for a keto diet, and almond butter is a particularly good choice because of its fiber and vitamin E content. Most of our almond butters contain one simple ingredient: almonds. The newest addition to our product line is our Blanched Almond Butter, available in both in Extra Creamy and Crunchy varieties. Once Again Blanched Almond Butters contain only one gram of carbohydrate per serving! Blanching almonds involves removing the exterior of the almond, leaving behind a surprisingly nutty-sweet interior, with its lighter texture and color. -
Tea Seed Oil and Health Properties Fatih Seyis1, Emine
Tea Seed Oil and Health Properties Fatih Seyis1, Emine Yurteri1, Aysel Özcan1 1Recep Tayyip Erdoğan University: Faculty of Agriculture and Natural Science, Field Crops Department, Rize/Turkey, e-mail: [email protected] Abstract: Tea Oil has a mild fragrant flavor that goes with anything. It’s not a heavy oil like Olive Oil, but thinner – more like almond oil. If the taste or “oiliness” of olive oil overpowers your food. Along with its mild taste and pleasant tea-like aroma, this oil touts impressive health benefits. Tea seed oil has a high smoke point, contains more monounsaturated fatty acids than olive oil, contains fewer saturated fatty acids than olive oil, contains high levels of Vitamin E, polyphenol antioxidants and both Omegas 3 and 6, but has less Omega 6 and Polyunsaturated Fats than olive oil. Health Benefits of tea seed oil are: it can be applied topically and consumed internally to obtain its health benefits, camellia oil can be used for skin, hair, has anti-cancer effects, effects boost immunity and reduces oxidative stress. Camellia oil is used for a variety of other purposes, for example for cooking, as machinery lubricant, as ingredient in beauty products like night creams, salves, in hair care products and perfumes and is used to coat iron products to prevent rusting. Key words: Tea, seed oil, health 1. Introduction Like other genera of Camellia (from Theaceae family), the tea plant (C.sinensis) produces large oily seeds. In some countries where tea seed oil is abundantly available, it has been accepted as edible oil (Sahari et al., 2004). -
Bioactive Compounds in Nuts and Edible Seeds: Focusing on Brazil Nuts and Baru Almond of the Amazon and Cerrado Brazilian Biomes
Review Article SM Journal of Bioactive Compounds in Nuts and Nutrition and Edible Seeds: Focusing on Brazil Nuts Metabolism and Baru Almond of the Amazon and Cerrado Brazilian Biomes Egea MB1*, Lima DS1, Lodete AR1 and Takeuchi K1,2* 1Science and Technology, Goiano Institute of Education, Brazil 2Faculty of Nutrition, Federal University of Mato Grosso, Brazil Article Information Abstract Received date: Oct 09, 2017 The biodiversity of the Amazon and Cerrado biomes is extremely important for the populations that inhabit Accepted date: Nov 14, 2017 these areas, through the extractive collection of non-timber forest products such as fruits, nuts and edible seeds, which generate income and employment. Brazil nut (Bertholletia excelsa) is native from South America being Published date: Nov 20, 2017 found in the Amazon biome and baru almond (Dipteryx alata Vog.) is native from the Cerrado biome; these are part of the group of oleaginous that can be classified as true nuts and edible seeds, respectively. Both *Corresponding author are important sources of micronutrients that have been associated with several benefits to human health due to the presence of high levels of biologically active compounds such as minerals and vitamins. Minerals act Egea MB, Science and Technology, mostly as cofactors in various reactions, selenium has high availability in Brazil nuts and from selenocysteine Goiano Institute of Education, Brazil, and its enzymes, it exerts functions in the human body as an antioxidant, regulator of thyroid hormones and Tel: +55 64 36205636; protection of cardiovascular diseases. Among vitamins, tocopherol is a precursor to vitamin E, present in both Brazil nut and baru almond, being found in the form of α-tocopherol and having a role in the prevention of various Email: [email protected] diseases, including: cancer, diabetes, cataracts and cardiovascular and cerebrovascular diseases. -
Chart for Tree Nuts
NUTRIENT COMPARISON CHART FOR TREE NUTS You may know how to measure the perfect one-ounce portion of almonds, but did you know those 23 almonds come packed with nutrients? When compared ounce for ounce, almonds are the tree nut highest in fiber, calcium, vitamin E, riboflavin and niacin, and they are among the highest in protein and among the lowest in calories. Almonds provide a powerful nutrient package along with tasty crunch to keep you going strong, making them a healthy snack you can feel good about. The following chart shows how almonds measure up against other tree nuts. BRAZIL MACADAMIA Based on a ALMOND CASHEW HAZELNUT PECAN PISTACHIO WALNUT one-ounce portion1 NUT NUT Calories 1602 190 160 180 200 200 160 190 Protein (g) 6 4 4 4 2 3 6 4 Total Fat (g) 14 19 13 17 22 20 13 18 Saturated Fat (g) 1 4.5 3 1.5 3.5 2 1.5 1.5 Polyunsaturated Fat (g) 3.5 7 2 2 0.5 6 4 13 Monounsaturated Fat (g) 9 7 8 13 17 12 7 2.5 Carbohydrates (g) 6 3 9 5 4 4 8 4 Dietary Fiber (g) 4 2 1 3 2 3 3 2 Potassium (mg) 208 187 160 193 103 116 285 125 Magnesium (mg) 77 107 74 46 33 34 31 45 Zinc (mg) 0.9 1.2 1.6 0.7 0.4 1.3 0.7 0.9 Vitamin B6 (mg) 0 0 0.1 0.2 0.1 0.1 0.3 0.2 Folate (mcg) 12 6 20 32 3 6 14 28 Riboflavin (mg) 0.3 0 0.1 0 0 0 0.1 0 Niacin (mg) 1.0 0.1 0.4 0.5 0.7 0.3 0.4 0.3 Vitamin E (mg) 7.3 1.6 0.3 4.3 0.2 0.4 0.6 0.2 Calcium (mg) 76 45 13 32 20 20 30 28 Iron (mg) 1.1 0.7 1.7 1.3 0.8 0.7 1.1 0.8 Source: U.S. -
Almond Cashew Barfi Recipe
150 Jackson St, Petone T: 568 4149 E: [email protected] ALMOND CASHEW BARFI RECIPE Almond Walnut Cashew Barfi is a healthy, quality substitute for candy that your entire family will enjoy Ingredients Makes 24 pcs 1/2 c almonds 1/2 c water 1/2 c walnuts 1/2 tsp cardamom powder 1/2 c cashew nuts 1 Tbsp sliced almonds to garnish 1 1/4 c sugar Method 1. Dry grind the walnuts, cashews and almonds in a food processor. 2. Dry roast the grounded nuts in a frying pan on low medium heat. 3. Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside. 4. Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F. 5. Turn off the heat and stir in the cardamom powder. 6. Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot. 7. Wait a few minutes until barfi is set but still soft. 8. Then cut the barfi into any shape you like (such as square, diamond, triangle). 9. Garnish each piece of barfi with sliced almonds while the barfi is still soft. 10. Allow the barfi to cool for about an hour to dry and hold its shape. -
Health Benefits of Pistachio Consumption in Pre-Diabetic Subjects
HEALTH BENEFITS OF PISTACHIO CONSUMPTION IN PRE-DIABETIC SUBJECTS Pablo Hernández Alonso ADVERTIMENT. L'accés als continguts d'aquesta tesi doctoral i la seva utilització ha de respectar els drets de la persona autora. Pot ser utilitzada per a consulta o estudi personal, així com en activitats o materials d'investigació i docència en els termes establerts a l'art. 32 del Text Refós de la Llei de Propietat Intel·lectual (RDL 1/1996). Per altres utilitzacions es requereix l'autorització prèvia i expressa de la persona autora. En qualsevol cas, en la utilització dels seus continguts caldrà indicar de forma clara el nom i cognoms de la persona autora i el títol de la tesi doctoral. No s'autoritza la seva reproducció o altres formes d'explotació efectuades amb finalitats de lucre ni la seva comunicació pública des d'un lloc aliè al servei TDX. Tampoc s'autoritza la presentació del seu contingut en una finestra o marc aliè a TDX (framing). Aquesta reserva de drets afecta tant als continguts de la tesi com als seus resums i índexs. ADVERTENCIA. El acceso a los contenidos de esta tesis doctoral y su utilización debe respetar los derechos de la persona autora. Puede ser utilizada para consulta o estudio personal, así como en actividades o materiales de investigación y docencia en los términos establecidos en el art. 32 del Texto Refundido de la Ley de Propiedad Intelectual (RDL 1/1996). Para otros usos se requiere la autorización previa y expresa de la persona autora. En cualquier caso, en la utilización de sus contenidos se deberá indicar de forma clara el nombre y apellidos de la persona autora y el título de la tesis doctoral. -
A Symbol Becomes the Culture: Reinventing Japanese Cherry Blossoms
LUND UNIVERSITY • CENTRE FOR EAST AND SOUTH-EAST ASIAN STUDIES A symbol becomes the culture: Reinventing Japanese cherry blossoms Author: Hanyan Ye Supervisor: Annika Pissin Master’s Programme in Asian Studies Spring semester 2015 ABSTRACT A major concern of this thesis was the changing meanings of cherry blossoms in Japanese history, and the images of Japan created through the flower. With a peculiar emphasis on today’s international context, when cherry blossoms have become a unique culture of Japan, this research inquired into the process of symbol-making. The Zenith concept of nyoze and poststructural discussions on language-power relations functioned as critical theoretical tools in revealing the articulation of knowledge within meanings related to the symbol, which empowered certain “truths” at different historical stages. In addition, the thesis illustrated that aestheticization and commodification were the two prominent forces in reinventing meanings, making them appear natural or commonsensical. Meanwhile, supported by interview findings, the thesis investigated into the uniqueness and authenticity of cherry blossoms in Japan, and contended that they !reinforced the asserted cultural homogeneity of the country. Keywords: cherry blossoms, national symbols, nyoze, reinvention of traditions, aestheticization, !commodification, Nihonjinron ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !2 ACKNOWLEDGEMENT First of all, I would like to express my gratitude to my supervisor Annika Pissin. Without your help and encouragement it could have been so much more difficult to finish this thesis. Also, I would like to thank Professor Paul Watt from Waseda University, your knowledge on Zen Buddhism guided me to find out a linkage between Zenith concepts and post-structural discussions on language and knowledge. ! In addition, many thanks go out to the interviewees who took part in my research, your insights in the topic greatly inspired me to look from an angel of cherry blossoms as a unique Japanese culture. -
Health and Nutrition Research
Health and Nutrition Research Pistachios can help individuals maintain good health, support an active lifestyle and reduce the risk of nutrition-related diseases. Research studies suggest that pistachios have numerous health benefits, including being a source of health-boosting antioxidants and other important nutrients, lowering the risk of heart disease, supporting weight management and a healthy diet, creating a lower-than-expected blood-sugar level and helping with insulin sensitivity. Subjects who ate more than three servings of nuts (such as pistachios) per week had a 39% lower mortality risk. The PREDIMED Study. Guasch-Ferré, et al. BMC medicine 2013Jul16; 11:164 AmericanPistachios.org Pistachios and Mortality Many large population studies have found an inverse association between nut intake and total mortality. Recently published in the British Journal of Nutrition, nut intake was associated with a lower risk of all-cause mortality in a large prospective study of 19,386 participants. As compared with subjects who did not eat nuts, those who consumed nuts more than 8 times per month showed a 47% lower risk of dying from any cause.1 Similar results have been found in studies from populations around the world.2 An analysis of studies for all-cause, cancer and cardiovascular disease (CVD) mortality, with a total of 354,933 participants, nut consumption was associated with significant protection. One-serving of nuts per day resulted in 27% lower risk from dying from any cause including CVD and cancer.3 In another systematic review and analysis of large, well-designed prospective population studies in Europe and North America showed that nut consumption is inversely associated with all-cause mortality, total CVD mortality, coronary heart disease mortality and sudden cardia death. -
To See a List of Possible Ice Cream Choices
After Dinner Mint Almond Almond Crisp (w peanuts and rice cereal) Almond Delight Almond Linzertorte (w raspberry jam) Almond Poppy Seed Ambrosia (Banana Ice Cream w coconut, orange and almonds) Anise Apple Brown Betty (w ginger snaps) Apple Butter Apple Cheddar Apple Cherry Apple Cinnamon Coffee Cake Apple Pie Apple Raisin Walnut Apple Strawberry Apple Thyme Applesauce Apricot Apricot Almond Apricot Jam Apricot Orange Asia Spice (Green Tea ice cream w szechuan peppercorns) Autumn (Nutmeg ice cream w prunes, dates & figs) Avocado Aztec "Hot" Chocolate (Chocolate w chile powder) Baked Apple Balsamic Caramel (w balsamic vinegar) Banana Banana Candy Bar Banana Carob Chip Banana Chocolate Chip Banana Coconut Banana Cookie Banana Cream Pie Banana Fudge Banana Fudge Chunk Banana Malt Banana Marshmellow Banana Nut Banana Orange Banana Peanut Butter Banana Philadelphia Style ( w/o eggs) Banana Strawberry Banana Tart Banana w Caramelized White Chocolate Freckles Bangkok Peanut Beet w Mascarpone, Orange Zest & Poppy Seeds Basil Page 1 Beet w Mascarpone, Orange Zest & Poppy Seeds Berry Crisp Birthday Cake Biscuit Tortoni Bittersweet Chocolate-Laced Vanilla Black Coffee Black Currant Tea Black Pepper Black Pine (Pine Nut ice cream w black licorice candy) Black Walnut Blackberry Blackberry Jam Blackstrap Praline (w blackstrap molasses) Blueberry Blueberry Jam Blueberry Lemon Sour Cream Brown Bread Brown Butter Almond Brittle Bubble Gum Burnt Almond Burnt Sugar Burnt Sugar Pie Burnt Walnut Butter Cake, Gooey Butter Fruitcake Butter Pecan Butter w Honey -
Raw and Roasted Pistachio Nuts (Pistacia Vera L.) Are ‘Good’ Sources of Protein Based on Their Digestible Indispensable Amino Acid Score As Determined in Pigs
Research Article Received: 12 September 2019 Revised: 13 April 2020 Accepted article published: 23 April 2020 Published online in Wiley Online Library: 19 May 2020 (wileyonlinelibrary.com) DOI 10.1002/jsfa.10429 Raw and roasted pistachio nuts (Pistacia vera L.) are ‘good’ sources of protein based on their digestible indispensable amino acid score as determined in pigs Hannah M Bailey and Hans H Stein* Abstract BACKGROUND: Pistachio nuts may be consumed as raw nuts or as roasted nuts. However, there is limited information about the protein quality of the nuts, and amino acid (AA) digestibility and protein quality have not been reported. Therefore, the objec- tive of this research was to test the hypothesis that raw and roasted pistachio nuts have a digestible indispensable AA score (DIAAS) and a protein digestibility corrected AA score (PDCAAS) greater than 75, thereby qualifying them as a good source of protein. RESULTS: The standardized ileal digestibility (SID) of all indispensable AAs, except arginine and phenylalanine, was less in roasted pistachio nuts than in raw pistachio nuts (P < 0.05). Raw pistachio nuts had a PDCAAS of 73, and roasted pistachio nuts had a PDCAAS of 81, calculated for children 2–5 years, and the limiting AA in the PDCAAS calculation was threonine. The DIAAS values calculated for children older than 3 years, adolescents, and adults was 86 and 83 for raw and roasted pistachio nuts respectively. The limiting AA in both raw and roasted pistachio nuts that determined the DIAAS for this age group was lysine. CONCLUSION: The results of this research illustrate that raw and roasted pistachio nuts can be considered a good quality pro- tein source with DIAAS greater than 75; however, processing conditions associated with roasting may decrease the digestibility of AAs in pistachio nuts.