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Girl nuts properties and use in the kitchen

Homepage Articles Girl nuts properties and use in the kitchen

Girl nuts properties and use in the kitchen

Nuts are rich in many nutrients, especially vitamin E. Nuts should not be lacking, especially in the diets of people who have problems with the circulatory system.

Table of Contents

1. Girl nuts basic information

From year to year, their cultivation in the world is increasing. Production is also increasing in Poland, and the most fruits are in Lublin Province. Ciemniewska-Żytkiewicz 2016; M. Parzychowska, A. Walnuts are one of the most popular walnuts worldwide. The leading country is Turkey, in addition to which Italy, the United States and Azerbaijan are important.

2. Girl nuts properties

These nuts are also a very good source of vitamin E, acting, among other things, on the functioning of the immune system by improving the body's immunity. Wroniak, J. Rekas 2016). Kunachowicz et al. 2016): energy: 657 kcal, protein: 14.4 g, ?? fat: 63.0 g,?? carbohydrate: 14.9 g. nutritional fiber: 8.9 g., calcium: 186 mg,?? magnesium: 140 mg. ?? phosphorus: 333 mg.

3. The use of walnuts in the kitchen

Here are some suggestions, especially for desserts, but they can also be used in nutritious dishes.

4. Goat cheese salad and nuts

The nutritional value (portion): Energy: 309 kcal, Protein: 15.1 g, ?? Fats: 24.0 g and Carbohydrates: 7.1 g. Preparation method 1. Throw into the bowl a goat's cheese cut into cucumbers and cut into half-pumps.

5. Cauliflower cream with nuts added

Place the bouillon in a pot, add it to cauliflower roses and cook for about 10 minutes. Add onions and spices to the cooked cauliflore and blend them into a smooth cream. 4. Cut the nuts and put them in the soup.

6. This is a list of the official languages of the European Union

Baking time: 25 minutes Ingredients: oatmeal 5 teaspoons (50 g), orange flour 3 teasps (45 g), eggs 1⁄2 cup (50 g) olive oil 4 tablespoons (40 g), erythritol three teaspos (30 g), leguminous nuts 10 teasporas (g), dried eggs with the help of 4 teasperas (48 g), egg yolks 1 1⁄2 teasparas (2 g), oats, eggs, oats and eggs: 1 to 10 g, 1 to 5 g of oil, 2 to 5 eggs of oil and 10 g of protein.

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Ciemniewska-Żytkiewicz H., Charakterystyka fizykochemiczna i technologiczna orzechów laskowych (Corylus avellana L.) uprawianych w polskich warunkach klimatycznych, Warszawa 2016.
Kunachowicz H. et al., Wartość odżywcza wybranych produktów spożywczych i typowych potraw, Warszawa 2016.
Wroniak M., Parzychowska J., Rękas A., Charakterystyka i porównanie wartości żywieniowej orzechów i otrzymywanych z nich olejów, „Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego” 2016, 71(3), 44–58.