Nuts are seed kernels that are frequently used as a snack or in food. They contain a lot of calories and fat. To release the kernel inside, the hard, inedible outer shell of these nuts must typically be cracked open. Fortunately, most nuts may be purchased shelled and prepared to consume from the supermarket. Despite the fact that peanuts, like peas and beans, are technically legumes, most people refer to them as nuts because of their similar nutrient composition. Certain nutrients are more abundant in some nuts than others. Nuts’ carbohydrate content varies greatly. Less than 2 grams of digestible carbohydrates are included in each serving of hazelnuts, macadamia nuts, and Brazil nuts, whereas over 8 grams are present in each serving of cashews. Powerhouses of antioxidants are nuts. By neutralizing free radicals, unstable chemicals that may cause cell damage and raise the risk of disease, antioxidants, such as the polyphenols in nuts, help fight oxidative stress. According to one study, walnuts are better at fighting free radicals than fish. According to research, the antioxidants in walnuts and almonds might shield your cells’ delicate lipids from oxidation. Eating walnuts or almonds raised polyphenol levels and dramatically decreased oxidative damage in a research including 13 participants when compared to a control lunch.
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