In case you still have some questions about our products, here is the list of Frequently Asked Questions:
With today's lifestyle, nuts are a convenient, tasty and easy-to-carry snack that contributes positively to a healthy lifestyle (Brufau et al., 2006).
The healthy fats presented in nuts contribute to beneficial effects observed in epidemiological studies (prevention of coronary heart disease, diabetes and sudden death) and short-term intervention studies (cholesterol reduction) (Ros, 2007).
In addition to their flavour, nuts are cholesterol free and rich in important nutrients, including vegetable proteins, fibres and unsaturated fat acids. They also contain relevant micronutrients, such as folic acid, niacin and vitamins E and B6, and minerals such as magnesium, copper, zinc, selenium, phosphorus and potassium. Experts recommend eating a variety of foods every day to get the nutrients you need. The recommended number of portions of this group is up to 2 to 3 per day (Brufau et al., 2006).
Evidence suggests that, regardless of the type of nut, its consumption has a neutral or moderately beneficial effect on the oxidative state of the organism (Ros, 2007).
Ingestion of nuts suppresses hunger and the desire to eat and promotes the sensation of satiety (Tan, Dhillon, & Mattes, 2014).
Due to the peculiar composition of its lipid and non-lipid components, nuts may have a beneficial effect on vascular activity. There is growing evidence that usual ingestion of nuts favourably influences cardiovascular risk in addition to cholesterol reduction (Ros, 2007).
In several tests, a reduction in the cardiovascular disease risk indexes was observed in the nuts-consuming groups (Tan et al., 2014).
There is evidence in studies showing that frequent consumption of nuts is associated with a reduction in cardiovascular risk factors, including dyslipidemia, type 2 diabetes and metabolic syndrome, as well as a lower risk of coronary heart disease. Increasing intake of a variety of nuts as part of a healthy diet may help reduce the risk of cardiovascular disease in the population in general (INC, 2018).
A recently published study in the Journal of Nutrition concludes that eating nuts is a way of improving intestinal flora (INC, 2016b).
Nuts are also a good source of nutrients, which are considered beneficial for bone health, namely calcium, magnesium, vitamin K and boron. It is estimated that boron plays a role in preventing osteoporosis (INC, 2016b).
There is scientific evidence that eating 2 or 3 servings (57-84 g) of nuts a week may reduce the risk of several types of cancer, such as: breast, colon, and pancreas. That is due to its content in vitamin E, folic acid, magnesium, arginine, plant sterols and phytochemical compounds (INC, 2016a).
At the symposium of the International Council of Nuts, Dr. Fran Grodstein presented his study, explaining that there is a relationship between increased nuts consumption and improved cognitive function in older men, namely processing speed, memory, attention and learning (INC, 2015).
Epidemiological studies indicate that the incorporation of nuts in diets does not compromise the defined goal, and may help maintain weight. Current data indicate that the inclusion of nuts in a weight maintenance program does not lead to weight gain and may assist in weight loss (Tan et al., 2014).
Peanut, unlike other nuts (which grow on trees or shrubs), is produced by a herbaceous, creeping plant and grows buried in the ground (Ljezur, 2008). Originating in South America, its earliest archaeological records of cultivation date from the period between 3800 and 2900 years BC (Veras et al., 2016).
The first Spanish and Portuguese explorers found the Indians growing peanuts in several of the West Indies Islands, in Mexico, and on the northeast and east coasts of Brazil. From these regions, peanuts were spread to Europe, to the coasts of Africa, Asia and the Pacific Islands (Hammons & Herman, 2016).
This legume crop is the fourth largest production in the world (Agronomia, Florestal, & Florestal, 2017).
From the pea and bean families, the peanut pod contains two to five seeds rich in proteins, carbohydrates, fibers, vitamins (Vitamin E, vitamin A) and minerals (potassium, magnesium and phosphorus) (Veras et al., 2016).
It is one of the most nutritious and, at the same time, easily digestible food products. These properties allowed this plant to be used by the prehistoric man, before knowing pottery or even dominating fire (Inácio, Rodrigues, & Quast, 2003).
The hazelnut tree is one of the oldest species of the plant kingdom. Proof of this is the existence of numerous fossils of its leaves from the Tertiary age. It appears as a tree that sometimes takes the appearance of a bush, 4 to 5 m tall. The shrub can live up to 100 years, but only produces fruit between 4-6 and 40-50 years old. The species of this genus are all indigenous to the Northern Hemisphere and their habitat is situated from the high Himalayas to northern Canada (AP Silva, 2003).
Currently, the main hazelnut producers worldwide are Turkey, Italy, Spain and the United States. Portugal, although with a modest production in Europe, also appears as a potential hazelnut producer, especially in the areas of Beira Interior, Trás-os-Montes and Minho Interior.
Since the Neolithic period, in Europe, hazelnut has been used in human food. This is the seed of the hazelnut tree (Corylus avellana), belonging to the Betulaceae family, which comes from the Black Sea area and can currently be found in Europe, Asia and North America (AP Silva, 2003).
This fruit is an excellent food given its richness in lipids, proteins, minerals and vitamins. Potassium, phosphorus, magnesium and calcium are its most important minerals. They are also rich in fiber, calcium and vitamin E, presenting low amounts of sodium and sugars (Ed, Peixe, Energ, & Macroconstituintes, n.d.).
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There are several applications that have been given over the years to hazelnuts, among which the soothing of nerves. However, many of these applications have not been definitively demonstrated (AP Silva, 2003).
The cashew tree is a tree native to Brazil, found mainly in the North and Northeast regions. Its cultivation has spread since the 16th century to other countries such as: Mozambique, India, Angola and Kenya (Moraes, Da, Prateleira, & Produto, 2014).
The cashew (Anacardium occidentale L.) is composed of the peduncle, called pseudofruit, and the chestnut, which constitutes the true fruit. The cashew stands out nutritionally for presenting high levels of ascorbic acid, minerals, organic acids, carotenoids, phenolic compounds and carbohydrates. Among the main vitamins present are vitamin E, K, B6 and vitamin C (Santos, 2012).
With a brittle surface, the cashew is more susceptible to physical damage. This characteristic increases its perishability, which makes essential special care during transportation (Moraes et al., 2014).
It's a high protein food (average 25%) and, despite having a lot of fat, it's healthy, since its lipids are mainly monounsaturated fatty acids, namely oleic acid, which contributes to the reduction of cholesterol levels (LDL).
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The common almond tree, Amygdalus communis L., is a tree from the Rosaceae family and the Prunus genus. The almond is the nut that offers the best properties in view of its conservation, which is why shepherds and sailors included it in their diet (Ladra, 2011).
Almonds are a nutrient-rich food, and several studies have been conducted over the past decade on its potential health benefits. Almond consumption has been linked to reduced risk of chronic diseases, such as coronary artery disease (CHD), type 2 diabetes, and also for weight control and maintenance (Ros, 2010).
Almonds are also a source of vitamin E, riboflavin, manganese, magnesium, calcium, phosphorus, potassium, copper, iron and zinc, as well as protein and fiber (Chen et al. 2006). In addition, the polyphenolic constituents of whole almonds were characterized and demonstrated to possess antioxidant action (Amarowicz et al. 2005; Chen et al. 2005, 2007; Chen and Blumberg 2008). Almonds are considered an important component of an healthy diet, and increased consumption has the potential to improve public health, especially if they replace foods high in saturated fatty acids, sugar and salt. Of all nuts, almonds contain the least amount of saturated lipids (Ros, 2010).
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