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One of the oldest products. Archaeological research has shown that walnuts were eaten and loved 8 thousand years ago. Due to their vitamin composition and nutrition, they are often called super-eaters. The most tender and delicious are the September fruits of the fresh harvest, while their peel is still light and the nut itself is soft. Over time, the shell hardens, and the flesh becomes bitterness.

For what we value it: for the content of vitamins C, B1, B2, PP, carotene, tannins, as well as monounsaturated fats, which include linoleic, linolenic, oleic, palmitic and other acids.

Brazilian nut

The fruits of a tropical tree, which reaches a height of 60 m. As in the box, the nuts themselves are inside a strong fruit, only 24 pieces, each in a hard shell. In order to grow them, two conditions are necessary: ​​a tropical rainy climate and the presence of wild orchids nearby, the flowering of which attracts bees necessary for pollination.

For what we value him: for fiber, as well as trace elements: selenium, magnesium, phosphorus and thiamine.


It is believed that the homeland of all pistachios is the territory of modern Iran, and to this day the largest and most delicious nuts are grown here. Green fruits with a reddish skin are protected by a layer of dense shell, which opens a little when ripening or during frying. At home, they are often served as part of rice dishes or as a dessert – in the form of sweets with nut paste.

For what we value him: for maintaining the normal cardiovascular system of the body, as well as for lowering cholesterol.

Cashew nuts

One of the most tender and “cream” nuts, for which they are loved all over the globe. In addition, cashews with Brazilian roots are widespread in the culinary of many countries of the world, on all continents. It is consumed raw or fried, sweet or salty, as part of dishes, make butter.

For what we value him: for the high content of vitamins A, B2, B1, as well as iron, zinc, phosphorus, calcium. Cashew helps lower blood cholesterol, strengthens the immune system.


Almonds from Spain and Morocco are considered the most valuable and delicious. The climate may be the case, but nuts grown in these countries are loved for their special sweet taste and high fat content. Like many centuries ago, now almonds are among the five most common and widely used nuts in gastronomy and the beauty industry.

For what we value him: for the content of vitamins E, B2, B3 as well as trace elements: phosphorus, zinc, copper, iron, calcium, magnesium.

Macadamia nut

Australian aborigines used these nuts since time immemorial, and the West discovered them only in the 19th century. Macadamia is now grown all over the world. They are consumed most often in raw form, and also added to baked goods and ice cream.

For which we value it: the fruits are rich in vitamins of group B, E and PP, monounsaturated palmitic acid, copper, selenium, calcium, zinc, phosphorus, sodium, potassium, niacin, folate.

Pine nut

Small light and oily nuts with a distinct taste of needles and a creamy finish. Many fruits of the pine species have similar fruits, but rarely are any of them edible. Pine nuts are eaten fresh or toasted, added to vegetable dishes and salads, desserts.

For what we value him: for the high content of monounsaturated fats, as well as proteins.


Also known as peanuts. Peanuts are affordable and easy to grow. It is used as one of the most common salty snacks. No less popular is just a dessert of these nuts, which is loved by both children and adults – peanut butter.

What we value him for: the high content of folic acid and easily digestible protein.


One of the most oily representatives of our ten. If you manage to find a young hazelnut – the green forest relatives of the nut – be sure to try this wild delicacy. Its time is August and September, simultaneously with blackberry and rosehip berries. Ripe fruits are loved for their intense, slightly sweet and very nutty taste.

What we value him for: monounsaturated fats, as well as B vitamins, vitamin E and beta-carotene.


The easiest and most delicious way to consume chestnuts is toasted. Especially in autumn and early winter, when on the eve of Christmas, the smell of nuts cooked on portable roasting ovens spreads through the streets of old European cities. At home, use chestnut flour, adding a highlight to the baking.

For what we value him: for the high content of tannins and vitamin C.

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