Raw Nuts versus Roasted

Ok, I tried to investigate before typing, but one thing upfront, I am munching on Divine Organics certified organic and raw delicious cashews (you see the ones in the picture, they are real, not a purchased picture and if you want to socially join in with me, you can buy them through DIVINE ORGANICS

Roasted nuts often please the taste buds more than the raw option because oily fats get released through the heating process.

Some people will not eat raw nuts simply because of the lack of taste.  Others have read or have been educated that mold and Salmonella effect raw nuts. Raw Nuts versus Roasted can also be a health concern.

Regardless of your choice, eating nuts provide numerous health benefits. Only some nuts provide a little more or a little less nutrition through the roasting process. Here you will see an example of raw cashews nutritionally compared to roasted cashews. One serving size of cashews equals around one ounce or 28 grams.

• Raw Cashews – 2 grams of saturated fat, 5 grams of protein
• Roasted Cashews – 3 grams of saturated fat, 4 grams of protein

This comparison contains very little information because all of the other major nutrients within the nut remain the same. In other words, roasting nuts barely affects the nutritional content, however, it effects strongly the quality of the fat and the quality of the protein, in second case it effects the bio-availability of amino acids how and if they can be used by the living cell properly.

Raw Foodists will have a lot to say why Raw Nuts versus Roasted is no question at all….. .and i am glad that there are great raw websites available, but i am also thrilled that there are a bunch of studies which seem to finally prove that Raw might be Right!

New Studies

Nuts rich in asparagine,  have the potential to harm your health and fitness when roasted.

The development of acrylamide through cooking foods such as raw nuts continues to receive a great deal of attention in the scientific world. The discovery of the chemical formation through cooking happened accidentally during the year of 2002. Large science groups continue to seek information and mainly started posing questions regarding the acrylamide during the year of 2009.

Though intake of nuts is healthy, RAW NUTS should be favored. Powerful vitamins, such as Vitamin B1 of thiamin found in raw nuts like pistachios, metabolize fats and carbohydrates while regulating muscle function and the nervous system. Vitamin B6, helps provide folate to fight the risk of heart disease and bad cholesterol levels.

Please read my very informative post about PILI NUTS, yes, there is a new nut in town!

A new Nut in town: Pili Nuts

The Pili nut (Canarium ovatum), one of 600 species, is native to Polynesia, Philippines and subtropical regions from Australia to Asia, Malaysia and Indonesia, about 75 species are used for food.

Pili (pronounced pee-lee) fruit is technically spoken a drupe  — not a nut, 4 to 7 cm long, 2.3 to 3.8 cm in diameter, and weighs 15.7 to 45.7 g. The skin is smooth, thin, shiny, and turns purplish black when the fruit ripens; the pulp is fibrous, fleshy, and greenish yellow in color, which adheres tightly to the kernel or seed.

The tree:

Pili is a tropical tree preferring deep, fertile, well drained soil, warm temperatures, and well distributed rainfall. It cannot tolerate the slightest frost or low temperature. Refrigeration of seeds results in loss of viability after 5 days. There are high variations in kernel qualities.

The kernel:

Most pili kernels tend to stick to the shell when fresh, but come off easily after being dried to 3 to 5% moisture (30 °C for 27 to 28 h). Shelled nuts, with a moisture content of 2.5 to 4.6%, can be stored in the shade for one year without deterioration of quality .

The most important part from pili is the sweet kernel. When raw, it resembles the flavor of roasted pumpkin seed or a combination of walnut, brazilnut and almond. When roasted, it has a mild, nutty flavor and crispy texture. The delicious flavor is often rated as superior to almonds.

Nutritional value:

Nutritionally, the kernel is high in calcium, phosphorus, and potassium, and rich in fats and protein. It yields a light yellowish oil, mainly of glycerides of oleic (44.4 to 59.6%) and palmitic acids (32.6 to 38.2%).

Pili nuts have the highest oil content of any nut (well over 70%).

The delicately flavored oil is extracted when the nuts are fully mature and used for cooking in areas where coconuts are scarce. Although the oil is extracted when the nuts are fully mature, the nuts are at their best for eating raw at an earlier stage. If you wonder how to get the oil, please buy a jar of our Pili Nut Butter, the topping is pure Pili Oil and some of our customers thought that there is really Coconut Oil on top, as the texture and taste is very similar.

The pili kernel oil has almost the same fatty acids as that of olive oil, and at the same time, that of cocoa butter.

In terms of energy, 100 grams of the kernel provides 636 kilo calories, enough to sustain the daily energy requirement of an individual. It is rich in vegetable fat, protein and contains significant amounts of minerals such as magnesium, phosphorus and potassium.

WHERE TO BUY?

Uses of Pili (Canarium ovatum Engl.) Kernel –as ingredients for ice cream, salads, puddings, toppings for cakes, bread, pastries, confectioneries and other delicacies like marzipan, fruit-cereal bar, fruit and nut mix, chocolate -making; can be eaten raw or processed as roasted, fixated or sugar-coated and is served in the same way as cashew or almond, or peanuts. -as oil (manufacture of salad dressings, cakes and food preparations, as well as soaps, pharmaceuticals and cosmetics); Pulp -vegetable dishes, pickle, oil (for cooking and lighting), farm animal food Shells -as crafts, charcoal, firewood and combining medium for growing orchids and anthuriums; oil tests as combining material with compost and for dyes; Trunks and branches -trunk produces a resinous substance commercially known as “Manila elemi”, a valuable material in the preparation of varnishes and lacquers. - A volatile oil extracted from the trunk is used for numerous purposes and can be a substitute for turpentine. - the wood is charcterized by fine straited grains making it very ideal for the manufacture of high quality furniture, wood panels, carved doors and other wooden products. -resin-rich wood makes an excellent firewood -the tree sap is an abundant source of natural resins, essential oils, and possibly, insect repellant. Leaves -as salads and relishes; Tree -Described as “majestic tree” makes it an ideal tree for lining avenues, border or lawn tree, developing parks, subdivisions and golf courses. It is an evergreen tree with evenly spreading leaves making it an excellent shade tree and windbreaker because it does not shed its leaves, shade for other crops such as abaca, coffee, cacao, bananas, papayas; agroforestry; its undegrowth is clean and shady year round Nutritional Composition in 100g edible portion Food Composition Table, FNRI-DOST, 1990  Composition (Raw Pili)  Amount (g)  Micronutrients  Amount (mg)  Water  8.0  Calcium  135.0  Protein  14.2  Iron  2.6  Fat  68.5  Magnesium  606.0  Ash  2.9  Phosphorus  520.0  Dietary Fiber  3.2  Potassium  489.0  Carbohydrates  3.2  Sodium  3.0  Beta Carotene  25.0  Zinc  11.17  Copper  7.11  Thiamin  0.95  Riboflavin  12.0  Niacin  0.40  Ascorbic Acid  29.0

Living Light Institute and Divine Organics glutenfree!