Healthy Benefits of Nuts

Аннотация к исследовательской работе

Цель: Выяснить, какую пользу или вред принесет тот или иной орех нашему организму.

Актуальность темы: заключается в том, что мне эта тема очень интересна, и возможно, будет интересна другим ребятам. Я смогу впервые поделиться с ними своими исследованиями, которые провел, и знаниями, которые получил. Актуальность работы вижу в том, что взрослые и дети должны знать о полезных и вредных свойствах орехов. Какие орехи можно и нужно употреблять в ежедневном рационе для того что бы поддерживать здоровье организма и насыщать питательными веществами. А также какие не стоит употреблять что бы не нанести вред организму.

Новизна темы: для меня в том, что она возникла из простого детского любопытства и через доступные каждому ребенку исследования, я сделал для себя новые открытия, о которых не подозревал раньше.

Abstract

Purpose: To find out what benefit or harm this or that nut will bring to our body.

The relevance of the theme: is that this topic is very interesting to me, and perhaps it will be interesting to other guys. I will be able to share with them for the first time with my research I have done and the knowledge I have gained. I see the relevance of the work in what adults and children should know about the beneficial and harmful properties of nuts. What nuts can and should be consumed in the daily diet in order to maintain the health of the body and saturate with nutrients. And also which ones should not be consumed so as not to harm the body.

The novelty of the topic for me is that it arose from simple childhood curiosity and through the experiences available to every child, I have made new discoveries for myself that I had not known before.

Contents

1. Introduction…………………………………………..2

Section 1. Theoretical part

1. Acorn ……………………………………….………4

2. Brazil nut tree ……………………………………...5

3. Chestnut ……………………………………………7

4. Coconut …………………………………………….9

5. Hazelnut ……………………………………………11

6. Mongongo ………………………………………….13

7. Almond …………………………………………….14

8. Cashew ……………………………………………..17

9. Pecan ………………………………………………..18

10. Pine nut ……………………………………………..21

11. Macadamia …………………………………………22

12. Peanut ………………………………………………24

13. Pistachio ……………………………………………25

14. Walnut ……………………………………………...27

15. Malabar nut …………………………………………29

Section 2. Conclusion

Summary …………………………………………………..31

References …………………………………………………32

1. Introduction.

1. Actuality of work.

2. Usefulness of nuts.

2. Writing a plan of work.

3. Gathering the material about nuts.

4. Writing the classification of the nut trees.

5. Writing the nutritional value.

6. Gathering nuts collection.

7. Arranging the ready samples.

8. Preparing tags and references.

9. Writing the conclusion.

10. Putting all parts of the collection together.

Healthy Benefits of Nuts

Just munch a handful of nuts a day and you will be doing more than good to keep yourself healthy and stay fit!

Nuts are generally the seeds of extensions of fruits, encased in a hard outer shell, and grow on a flowering upright trees or shrubs.

The vitamins in nuts help maintain healthy skin, and hair, as well as healthy muscle tone.

Eating nuts helps your heart. Discover how walnuts, almonds and other nuts help lower your cholesterol when eaten as part of a balanced diet.

Eating nuts as part of a healthy diet can be good for your heart. Nuts, which contain unsaturated fatty acids and other nutrients, are a grate snack food, too. They are inexpensive, easy to store and easy to take with you to work or school.

The calcium in some nuts works day and night to help you maintain strong bones, teeth and may even help prevent cancer. I decided to gather the collection of nuts because the nuts are very important for our health. It is very interesting to know more about the trees they grow on and their nutritional value.

A nut in botany is a simple dry fruit with one seed in which the ovary wall becomes very hard (stony or woody) at maturity, and where the seed remains attached or fused with the ovary wall.

Nuts are an important source of nutrients for both humans and wildlife. Because nuts generally have high oil content, they are a highly prized food and energy source. A large number of seeds are edible by humans and used in cooking, eaten row, sprouted, or roasted as a snack food, or pressed for oil that is used in cookery an cosmetics. Nuts are also a significant source of nutrition for wildlife.

• Nuts contain the essential fatty acids and linolenic acids, and the fats in nuts for the most part are unsaturated fats, including monounsaturated fats.

• Many nuts are good sources of vitamins E and B2, and are rich in protein, foliate fiber, and essential minerals such as magnesium, phosphorus, potassium, copper, and selenium.

• Nuts are most healthy in their row form. The reason is that up to 15% of the healthy oils that naturally occur in nuts are lost during the roasting process.

Acorn

An oak is a tree or shrub having approximately 600 extant species. Acorns contain a toxic substance called gallatannin, which, metabolized by mammals causes gallic and tannic acids. Tannic acids cause ulceration of the mouth, esophagus, and gastrointestinal tract. In the fall, this substance is concentrated in acorns and increases the risk of animal poisoning when acorns are ingested. There is no specific antidote for this toxin. Good nursing care is the only therapy for acorn toxicity. This care should include fluid and electrolyte replacement, antibiotics, and mineral oil.

Squirrels are one of the few mammals to have built a resistance to both gallic and tannic acids, making acorns a viable source of food. Care should be taken, as these acids should not be considered for human consumption. When ingesting

squirrel, it is important to ensure the acid is neutralized with a basic chemichal to reach a neutral pH level.

Brazil nut tree

Brazil nut trees are found conspicuously in the non-flooded forest regions of Brazil, Bolivia, and Peru. They are indeed one of the living, tallest trees in all the tropical rain forests; grow to 50 meters. They thought to have the life span of about 500 to 700 years.

Each mature tree bears up to 300 fruit pods in a season. The pod is a large shelled fruit, similar to coconut, takes about 14 months to mature after pollination. Each pod can weigh up to 2,5 kg. The mature fruit falls from the tree usually with a loud crashing sound. The pods remain intact even after fall from such a height.

Brazil nuts are high in calories, contains good quantities of vitamins, anti- oxidants and minerals. The nuts in-fact have been stapled diet of Amozonian.

100g of Brazil nuts provide about 656 calories. Their high caloric content comes from their fats. However, the nuts are an especially excellent source of mono-unsaturated fatty acids.

The nuts are also a very good source of vitamin –E. Vitamin –E is a powerful lipid soluble antioxidant. It is required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen- free radicals.

Brazil nuts contain exceptionally high levels of selenium. Just 1-2 nuts a day provides enough of this trace element. Adequate selenium foods in the diet help prevent coronary artery disease, liver cirrhosis, and cancers.

Chestnut

The chestnut group is a generous (Castanea) of eight or nine species of deciduous trees and shrubs in the beech family Fagaceae, native to temperate regions of the Northern Hemisphere.

Fresh chestnut fruits have about 180 calories (800kJ) per 100 grams of edible parts, which is much lower than walnuts, almonds, other nuts and dried fruit (about 600 kcal/100g). Chestnuts contain no cholesterol and contain very little fat, mostly unsaturated, and no gluten.

Their carbohydrate content compares with that of wheat and rice; chestnuts have twice as much starch as the potato. In addition, chestnuts contain about 8 percent of various sugars, mainly sucrose, glucose, fructose, and, in less amount, stachyose, and raffinose. In some areas, sweet chestnut trees are called “the bread tree”. When chestnuts are just starting to ripen, the fruit is mostly starch and is very firm under finger pressure from the high water content. As the chestnuts ripen, the starch is slowly converted into sugars; and moisture content also starts decreasing. Upon pressing the chestnut, a slight ‘give’ can be felt; the hull is not so tense, and there is space between it and the flesh of the fruit. The water is being replaced by sugars, which means better conservation.

They are the only “nuts” that contain vitamin C, with about 40 mg per 100g of row product, which is about 65 percent of the U.S. recommended daily intake. The amount of vitamin C decreases by about 40 percent after heating. Fresh chestnuts contain about 52 percent water by weight, which will evaporate relatively quickly during storage; they can lose even 1 percent of weight in one day at 20˚C (68˚F) and 70% relative humidity.

Coconut

The coconut palm (cocoanut), Cocos nucifera, is a member of the family Arecaceae (palm family). It is the only accepted species in the genus Cocos.

Found throughout the tropic and subtropic area, the coconut is known for its great versatility as seen in the many domestic, commercial, and industrial uses of its different parts. Coconuts are part of the daily diets of many people. Coconuts are different from any other fruits because they contain a large quantity of “water” and when immature they are known as tender-nuts or jelly-nuts and may be harvested for drinking.

Botanically, the coconut fruit is a drupe, not a true nut. Like other fruits, it has three layers: the exocarp, mesocarp, and endocarp.A full-sized coconut weighs about 1.44 kg (3.2 lb)

Coconut milk, not to be confused with coconut water, is obtained primarily by extracting juice by pressing the grated coconut’s white kernel or by passing hot water or milk through grated coconut, which extracts the oil and aromatic compounds. It has fat content around 17%. When refrigerated and left to set, coconut cream will rise to the top and separate from the milk. The milk can be used to produce virgin coconut oil by controlled heating and removal of the oil fraction.

Another byproduct of the coconut is coconut oil. It is commonly used in cooking, especially for frying. It can be used in liquid form as would other vegetable oils, or in solid form as would butter or lard.

Hazelnut