Facts & Importance of Nuts , Health advantages of Almonds, Brazil nuts, cashews, walnuts, peanuts

Facts & Importance of Nuts , Health advantages of Almonds, Brazil nuts, cashews, walnuts, peanuts

Studies have consistently linked all kinds of nuts to a reduced risk of heart disease , largely because nuts have a favorable effect on blood cholesterol. Nuts may also help keep blood vessels healthy and have other cardiovascular benefits. Several years ago a major study found that women who ate nuts about 5 grams at least five time a week had a lower risk of type 2 diabetes. Its a myth that nuts increase the risk of complications of diverticulosis which is a condition in which small pouches in the intestinal wall that cna become infected.

At least three quarter of calories in nuts come from fat which is mostly monounsaturated or polyunsaturated, the kind that can improve blood cholesterol levels. Other healthful substances in nuts include potassium, copper, magnesium , fibre which are soluble, arginine which is an amino acid that help to relax blood vessels, sterols which will help lower cholesterol and phytochemical that have anti oxidant effects.


People who eat nuts regularly tend to weigh less than those who don't or at least they don't weigh more . The protein fat and fibre in nuts help make you feel full longer, so you are less hungry and presumably eat less. Some studies also suggest that nuts may slightly increase calorie burning.


Peanuts are technically legumes but are classified with nuts because of their shared nutritional qualities. Tehy contain resveratrol are richest in arginine and have the most protein of all nuts. No nuts contain cholesterol , this is a fact which many of us don't know.

Nuts naturally contain little or no sodium. But salt is usually added in processing so that a single tablespooon of nuts can contain 200 milligrams of sodium or more. Unsalted varieties are widely available.

Wallnuts are richest in heart healthy alpha linolenic acid, an omega-3 fatty acid related to those found in fish