Nutritional values ​​of pistachios and their impact on human health

For several years now, nuts have been increasingly found in Polish homes. This very popular type of fast snack, until recently demonized and considered fat and unhealthy, is now regarded as an indispensable part of a well-balanced diet. Today we will check what nutritional properties the pistachios have.

Where did the fashion for nuts in the diet come from?
Fashion for eating nuts is associated not only with their ever-easier availability, but also with increasing consumers’ nutritional awareness and numerous studies on the beneficial effects of this type of food on the human body 2. The good effects of the described snack was especially highlighted in 2005 in the recommendations for healthy diets issued by the Harvard School of Public Health together with the US Department of Agriculture, USDA (United States Department of Agriculture).

Peanut paste with xylitol and sea salt

In the presented food pyramids, which were carefully developed by dr Beata Całniuk, emphasized the obligation to include each day in their menu products with a high content of fats with a different composition of fatty acids. They include, among others, vegetable oils, fish, seeds and nuts. Thanks to this in the daily diet of a human should not lack the right amount of monounsaturated and polyunsaturated fatty acids from the omega-3 and omega-6 1 families.

The discovery and origin of pistachio nuts
In studies carried out in 2010 by O’Neile, it was shown that the most frequently consumed nuts are Brazilian, cashew, almond, macadamia, pecans, hazelnuts, Italian, and most importantly, pistachio, which will be covered by the presented article 2.

Pistachios, like walnuts, are classified as so-called tree nuts, or wood products 2. They belong to the adrenaline plant family, and fruits are referred to as stone fruit 4. There is no information when they were discovered, although some Bible experts claim that they are listed in some of the Old Testament books and its trees although they do not occur naturally in Israel, they certainly grew on its territory already in the times of Jesus’ life. 5. The exact origin of these plants is also unknown, although according to some sources the first ones were located in areas of Central Asia and Minor 4. These are today’s areas of countries such as Afghanistan, Iran, Kazakhstan, Kyrgyzstan, Tajikistan, Turkestan and Uzbekistan 4.
Protein cream with chocolate and hazelnut flavor
Currently, pistachios are grown in many Asian and European countries 5. It is easiest to meet them even in Pakistan, Iran, India or mountain areas of Afghanistan 5. They can be found even in the United States or in Italy 5. It is worth emphasizing here that However, the largest crops in Europe can boast of Greece, and above all, the island of Aegina, which is also famous for its pistachio trees, and the city known to tourists through numerous monuments and attractions, or Thessaloniki 4.

Pistachios grow on trees with a height of 5 to 7 meters, the leaves of which take on a red-yellow color in autumn 5. Their fruits form in the form of grapes, just like grapes. When the fruit matures, its hard shell breaks, which is why these nuts are often colloquially called cracked. In shops you can also find unbroken forms, i.e. simply immature. The harvest of this product takes place every two years, and the only types of trees on which these fruits grow are female plants. Once, to collect these nuts, they were knocked out of the branches with sticks and caught in a blanket, but today special machines are used for this purpose 5.

Nutritional values ​​of pistachios and their impact on human health
Pistachios, like other nuts, are a source of both a large amount of vegetable protein, as well as monounsaturated and polyunsaturated fatty acids, which make their energy value very high.

The product discussed in this article contains about 51% of total lipids in fresh weight and as much as 49% in dry matter. In comparison with other fruits of this type, this is not a large amount. Only the cashews have a lower fat content, 45% in fresh weight and 43% in dry matter. Most macadamia nuts have macadamia nut in both fresh and dried form, as much as 76% and 74% in the given order.

The largest amount of pistachios are so-called MUFA, or monounsaturated fatty acids. They are composed of about 5% more than lipids belonging to the omega-9 family. On the other hand, the smallest amount in this product is health-unfavorable trans and the beneficial omega-3 1, which we find only 0.27 g in 100 g of product 2. It is worth noting, however, that both pistachios and hazelnuts and Brazilian, due on the average fatty acid content of linoleic acid belonging to the family of unsaturated omega-6 fatty acids with simultaneously low content of saturated lipids, mainly palmitic acid, have a beneficial effect in the prophylaxis of cardiovascular diseases, dyslipidemia and type 2 diabetes mellitus.
Almond-coconut cream with honey
Pistachios, although they mainly consist of fats – like the rest of nuts, do not contain cholesterol at all. They are characterized by the largest amount of plant phytosterols, they contain as much as 214 mg per 100 g of product. They are components necessary to build specific membranes responsible for maintaining the appropriate structure of phospholipids in the cells of these fruits. They are plant equivalents of cholesterol, which also fulfills this function, but in animal cells. In addition to pistachios, a large amount of these sterols also contain peanuts, in an amount of 220 mg per 100 g 2.

The unsolvulated fruit in question also belongs to the first three nuts with the highest protein content, along with almonds and popular fistuces. It is worth emphasizing that the amounts of this macro-nutrient contained in these products are as high or even higher than in animal products. Unfortunately, these polypeptides do not contain all the essential amino acids needed for the proper functioning of the human body, hence their biological value is defined as low. However, due to the ratio of arginine to lysine, in individual nuts from 0.01 to 0.57, these fruits are considered necessary in the prevention and reduction of the risk of developing circulatory diseases 2.

Pistachios are a great source of dietary fiber, contain as much as 9 g per 100 g of product. The amount of this ingredient in various nuts varies from 3 to 12 g per 100 g of fruit. This amount allows to cover a daily demand of 5 to 10% when eating only 30 g of nuts 2.

The product in question also has an important source of folic acid, magnesium and copper in the diet. As for the first ingredient, pistachios contain about 51 μg per 100 g. Folic acid, otherwise known as vitamin B9, is essential in the detoxification of homocysteine, an amino acid with sulfur. It is an element that exhibits high atherogenic properties, i.e. atherosclerotic, which are manifested in the case of too little B9 in the plasma.

The largest amount of the discussed vitamin contains peanuts, hazelnuts and Italian, where its amount is not less than 100 μg per 100 g of these fruits. 2. In the case of magnesium and copper, pistachios contain respectively 121 and 1.3 mg per 100 g of product. They lead to a reduction in the risk of insulin resistance, hypertension and cardiac arrhythmia 2.

Pistachios and the rest of this type of products are also a great source of antioxidant ingredients that protect the human body from the adverse effects of oxidative stress, such as changes and damage to protein structures and DNA of cells 6 cells. These fruits together with walnuts contain the largest amounts of antioxidant such as one from the family of vitamin E, ɣ-tocopherol. In the given order, it is 22.5 and 20.8 mg, respectively, per 100 g of these products. This component is important in the prevention of atherosclerosis 2.

Groundnuts paste

Other antioxidant ingredients found in pistachios are numerous compounds belonging to the category of polyphenols, such as, for example, anthocyanins, flavonoids, lignans, naphtoquinones, proanthocyanidins, stilbene, tannins and phenolic acids, mainly gallium 2.

Pistachio in the athlete’s diet
According to ADA (American Dietetic Association), ASCM (American College of Sports Medicine) and DC (Dietitians of Canada) experts, a well-balanced athlete’s diet not only leads to improved exercise capacity but also reduces the time of post-athlete regeneration 3. Nuts, due to the high content of ingredients extremely important in nutrition for people with increased physical activity, such as tocopherol, phenolic compounds, selenium, unsaturated and polyunsaturated fatty acids, amino acids, quercetins, calcium, iron and zinc, are necessary in the athlete’s menu .

Unfortunately, due to the possibility of a post-exercise anorexia-related anaphylactic reaction, or FDEIA (food dependent exercise-induced anaphylaxis), and due to the fact that studies on the influence of nuts on improving the effectiveness of active people’s training have been insufficient, caution should be exercised as well as the currently recommended method of prevention, recommending that athletes consume products from the described category.

However, consuming one portion of nuts by the players daily (about 40 g) is perfectly reasonable. This was also emphasized in the nutritional pyramid developed by the Swiss Society for Nutrition for trainers and confirmed by the FDA (Food and Drug Administration). It is believed that eating nuts is, after all, necessary to improve the nutritional status and ability to function of an organism forced to exercise more. 3

In the athlete’s diet, products belonging to this category are primarily responsible for reducing the formation of oxidative stress, and thus eliminating the harmful effects of its action in the body. The most important of these are, of course, the formation of free radicals in short called ROS (reactive oxygen species). However, the worst consequences for people with increased physical activity are the impairment of skeletal muscles and increasing their fatigue during training.

It is worth noting, however, that according to the theory of the hormones of the men of Marin, Bolin and Campio regular moderate intensity exercises adapt the body to the formation of free radicals, resulting in an increase in resistance to oxidative stress. On this basis, the statement contained in the article published in 2015 in the Nutrition magazine that the supplementation with antioxidants may positively influence the balance between prooxidative and antioxidant factors in the body. Experts disagreed with this thesis, noting that the harmful effects of ROS formation appear only after exceeding the dose of the highest level of exposure, ie NOEL (No Observable Adverse Effect Level). Below this amount, oxidative stress affects the body positively, leading to repetitive physical activity of medium intensity to increase the sensitivity of tissues to insulin and a shorter time of muscle and tissue post-workout regeneration.

Therefore, in the case of athletes, the optimal way to fight the intensely arising ROS is to include nuts in the diet as ingredients that are the source of numerous antioxidants. Here, first of all, the antioxidative role of tocopherol is emphasized, the amount of which in pistachios is extremely high, which has already been discussed in detail. The selenium and phenolic compounds are also important in the fight against the effects of ROS. However, not all nuts have an equally strong antioxidant effect. According to a ranking published by TAC (Total Antioxidant Capacity), the highest antioxidant capacity is followed by pecans, Italian, hazelnuts and pistachios 3.

In addition to fighting the effects of oxidative stress, products from this group are extremely important for athletes also because of the omega-3 fatty acid content. In the case of people whose training is regular and their intensity is moderate, the immune function of neutrophils increases, which in turn leads to the inflammation in damaged muscle cells due to infiltration of the blood components mentioned to them. Therefore, supplementing the diet of athletes with rich sources of omega-3 fats is so important. In addition, these lipids help to reduce the effects of ROS formation, have an antithrombotic effect, improve blood supply and reduce serum cholesterol and triglyceride levels 3.

In the athletes’ environment, there is a growing group of people using vegetarian and vegan diets. If they are properly balanced, according to the position of the ADA (American Dietetic Association) in 2009, they meet the needs of both people with moderate physical activity and those who train on all the macro and micronutrients necessary in the body. In these types of nutrition, especially for people who regularly play sports, nuts are a very important component of the diet. They help not only provide the body with the right amount of energy due to its caloric value, but they are also a great source of well digestible proteins, in the number of up to 90%, which is comparable to the quality of proteins contained in fish.

In addition, these products are characterized by a rich content of good fatty acids. In a study conducted by Polish scientists (Zuziak and Plich) observed in sportsmen on a lacto-ovo-vegetarian diet, i.e. where it is allowed to consume milk and its products and eggs, disturbed ratios between saturated lipids and those with double and triple bonds in molecules. This indicates the importance of introducing nuts into the diet, which are the source of both polyunsaturated and monounsaturated fats, which in turn has a positive effect on the treatment of atherosclerotic diseases.

In addition, the products in question contain large amounts of such ingredients as calcium, magnesium, iron and zinc, which makes it easy to supplement these micronutrients in athletes who are vegetarians and vegans. Unfortunately, these fruits also contain phytic compounds and form salts with magnesium and calcium ions, which adversely affects the bioavailability of these elements 3.

The greatest threat in the case of nut eating is the occurrence of an exercise-related anaphylactic reaction, or FDEIA (food dependent exercise-induced anaphylaxis). It can even occur in people who are not allergic to the product. After eating his portions and taking exercises or finishing them, they have allergic symptoms such as itching, urticaria, dyspnoea, coughing and others. The FDEIA mechanism is not fully investigated, although it is believed to occur as a result of increased absorption of food allergens and release of mast cell mediators, which have a lowered threshold by the action of IgE-mediated allergic food reaction, most often at the start or duration of physical activity. .

Anaphylactic reactions may be life-threatening, which is why it is obligatory to educate athletes and not eating nuts in the period from 4 to 6 hours before or after the training. This is particularly true for people who practice running, swimming, football, volleyball, handball, as well as tennis players, dancers, cyclists and alpine skiers. Other factors that can cause FDEIA include non-steroidal anti-inflammatory drugs, especially those taken immediately before exercise 3.

Use of pistachios in cosmetics and spa
Pistachios and other nuts, as has already been emphasized, are real vitamin bombs. They are a valuable source of B vitamins, especially B6, but also biotin, thiamine, riboflavin, niacin and pantothenic acid. In addition, they also contain a lot of minerals, and above all, potassium, iron, phosphorus, copper, magnesium, manganese and selenium. We also find in them valuable antioxidant ingredients, including large amounts of γ-tocopherol, a variety of vitamin E and carotenoids. All this makes pistachios not only have a beneficial effect on health, but also on beauty.

Women have long ago observed that eating this type of nuts helps to preserve the young look. It’s all because of tocopherol, which not only has antioxidant properties, but also delays the aging process, which has been hailed as a vitamin of youth. Pistachios are also a rich source of carotenoids, as well as lutein and zeaxanthin. They act positively not only on the organ of sight, but also improve the skin tone, which makes the skin cease to be pale or sallow.

In addition, due to the selenium content, the consumption of these nuts improves the appearance of the hair, strengthens it and prevents hair loss. The product is recommended in the diet of people with hypothyroidism, where patients complain particularly about the symptoms associated with a large loss of head hair. Including pistachios in the menu also has a beneficial effect on nails that stop crumbling and breaking. In addition, the presence of fiber improves the functioning of the intestines, which helps to lose excess pounds and maintain proper body mass 7.

What to remember when we reach for pistachios
Pistachios are a component of the diet containing valuable minerals and macro elements necessary for both physically active people and those leading a sedentary lifestyle. They help to maintain health, have a positive effect on physical fitness, improve the appearance and improve the functioning of the digestive system. In addition, they are a great source of highly bioavailable protein and elements, which is extremely important especially for a growing group of vegetarians and vegans.

The disadvantage of pistachios is not only that they are one of the very strong allergens, but also the fact that they are very rarely found in stores in previously unprocessed form. Unfortunately, in most cases, we can only buy them with added, where such a large addition of sodium chloride will have no positive effect on our health or beauty. It is worth to go for it to places where we are sure that no additional ingredient has been added to them.

Digestive System


Nobody needs convincing to the unique taste of nuts. They add flavor to dishes and are a full-blown snack. In addition to the taste, their consumption brings many health benefits. Already in the early 1990s, scientists began to wonder what makes people who regularly eat nuts less likely to have heart disease and stroke, although it is a high-fat snack.

Groundnuts paste

Nuts – a healthy heart
It turned out that the causes are many. Nuts are primarily rich in mono- and polyunsaturated fatty acids and plant sterols. Depending on the species, they constitute 40-60% of fats. They lower the levels of LDL cholesterol and triglycerides in the blood and increase HDL cholesterol, which protects against heart disease. It is widely believed that they nourish the brain – and this is true because unsaturated acids build biological membranes, including neurons, which increases nerve transmission and protects them from damage. They contain mainly omega-6 fatty acids, but the rich source of omega-3 fatty acids are, for example, walnuts. They constitute a rich source of protein, contain it on average 15-20%, which is comparable to the protein content in meat. Therefore, they should be included in the vegetarian diet.
Protein cream with chocolate and hazelnut flavor

The unique composition of nuts

Nuts are also rich in many minerals, such as iron, magnesium, phosphorus, calcium, zinc, and potassium. Thanks to the magnesium and potassium content they have a positive effect, among others for regulating arterial pressure. They are also rich in selenium, which has anti-cancer properties and prevents diseases of sight and heart. The most selenium contains Brazil nuts.

All nuts contain B vitamins, which include they are responsible for proper metabolism, lower blood glucose levels, and support protein synthesis. Nuts are also a source of vegetable protein, its amount is from 7.9 to 21.2 g per 100 g of product. They provide the body with the amino acid L-arginine, which has a positive effect, among others for physically active people, because it helps to improve blood circulation and oxygenation of skeletal muscles. The nuts also contain dietary fiber that increases the feeling of satiety after a meal and regulates the metabolic process.

Almond-coconut cream with honey

Vitamin of youth

Nuts are a rich source of vitamin E with an antioxidant effect. Vitamin E prevents the oxidation of polyunsaturated fatty acids, protects our body against the occurrence of cancer and coronary heart disease. Vitamin E is called vitamin of youth and fertility because it slows down the aging process of cells and contributes to the normal functioning of reproductive organs in women and men. This vitamin is also very important in regulating the function of cells in the immune system.

Of the nuts, the most vitamin E contains hazelnuts (33.1 mg per 100 g oil) and almonds (25 mg per 100 g oil).

How to eat nuts

Nuts should be eaten raw. Heating and long-term storage make valuable unsaturated fatty acids oxidize and can thus become harmful to health. So let’s remember to store them in an airtight container in a dark and cool place.

Nuts contain phytic acid – a vegetable substance that limits the absorption of iron, zinc, magnesium, and calcium. To reduce the amount of phytic acid, soak nuts overnight or a minimum of 4 hours and pour out water from them. With such nuts also prepare milk with a delicate taste, rich in nutrients.

It’s worth making nuts in our daily diet. One of the ideas to introduce them to the diet may be a cocktail with nuts.


– a glass of almond milk (250 ml)

– 1,5 tablespoons hazelnuts (22 g)

– medium banana (120 g)

– a handful of blueberries (50 g)

– a teaspoon of honey (12 g)

Pour almond milk into the blender, add banana, blueberries, nuts (you can soak them before) and honey. Blend everything to a smooth mass.

Nutritional value

– carbohydrates 47.5 g,

– 7.3 g protein,

– fats 18 g.

The energy value of 389 kcal

Health & Beauty Healthcare

Vegetarian diet

Vegetarianism is a way of feeding, which in both India and the Middle East, where it originated, has been known for many years. Recently, it has become more and more popular all over the world. People interested in healthy eating often choose vegetarianism as a healthy lifestyle. Is it right? What exactly does vegetarianism consist of? What are its types? Is it safe? What should especially pay attention to people who are already on a vegetarian diet or wanting to start their adventure with this way of nutrition?

Vegetarian diet – characteristics and types
A vegetarian diet is an alternative way of eating, which excludes from the menu products of animal origin such as meat, fish or seafood, and in some of its types also dairy products, eggs, honey and any food products that may contain even traces of these ingredients.

There are many varieties of vegetarianism. There can be distinguished Lacto-ovo-vegetarianism, lactovegetarianism, Lacto-ovo-vegetarianism and strict vegetarianism, veganism. The group of vegetarian diets also includes the macrobiotic diet, raw vegetarianism, and fruitarianism, while they are much less frequently used and because of the huge restrictions that they have, it would be more appropriate to determine their dietary habits of vegans. Each of the above-mentioned diets has a different food scheme. The table below presents the table of products consumed and eliminated in particular types of vegetarian diets.

In this article, when talking about a vegetarian diet, I will refer to the lacto-vegetarian diet.

Vegetarian diet – what to eat?
A healthy, well-balanced vegetarian diet should primarily be based on whole-grain cereal products such as bread, whole-grain pasta, wholegrain rice, thick cereal, quinoa, as well as all kinds of oatmeal, buckwheat, barley or millet. It is estimated that they should be consumed in the amount of 6-10 portions during the day.

The next extremely important food products in the vegetarian diet are, of course, vegetables and fruits. The vegetarian diet should include vegetables in the amount of 4-7 portions per day, with 2-3 portions should be green leafy vegetables. Fruit, however, as in the case of the classic model of nutrition, it is recommended to consume in slightly smaller quantities than vegetables.

Vegetarians should consume 1-2 portions of fresh fruit and 1-2 portions of dried fruit. In the diet of people excluding meat and fish, the basic source of protein is dairy products and legume seeds. This diet should include 3 portions of dairy products, which include, for example, milk, kefir, yogurts, cottage cheese, cheese or fortified vegetable milk and 2-3 servings of such products such as chickpeas, beans, lentils, peas, broad beans, tofu, peanut butter or almond butter.

The last on the list of products necessary in the vegetarian diet are nuts, seeds, and fats. No vegetarian can forget to include 1-2 servings of nuts and seeds in a daily diet and 2-3 servings of fat, which may come, among others from olive oil, linseed oil, rapeseed oil or sunflower oil. For each vegetarian, supplementation is extremely important, but more precisely in the further part of the article.

Vegetarian diet – slimming
A vegetarian diet scheme is chosen for a variety of reasons. Some decide to use the diet for ideological reasons, while others decide on health, and still, others want to get rid of unnecessary kilograms. Exactly – is the vegetarian diet a good way to reduce body weight? Of course. Reports indicate that people using a vegetarian diet have a lower body mass index and are leaner.

Properly balanced vegetarian diet provides less cholesterol or saturated fatty acids. In addition, vegetarians consume more vegetables and fruits and are based on whole-grain cereal products, which provide much larger amounts of fiber than people using the classic model of nutrition. The fiber ensures a feeling of fullness for longer, full-grain helps to stabilize the blood sugar level, which in turn prevents the wolf hunger, and vegetables and fruit, as everyone knows, are characterized by low energy value, and also abound in precious vitamins and minerals, which is extremely desirable in weight reduction. However, it should be remembered that vegetarian dishes can also be very caloric. Falafels, fries, pizza or even cereal bars can also be vegetarian. Be careful of this type of trap and remember to balance the vegetarian menu correctly.

Vegetarian diet – safety
The only thing the vegetarians might be afraid of is shortages. Anyone who chose a vegetarian nutrition model should remember to supplement the B12 and D3 vitamins. Deficiencies are also often found in calcium, zinc, iron, selenium and omega-3 fatty acids. However, in this case, one should not worry and it should be remembered that an insufficient supply of calcium and omega-3 acids concerns people who eat meat, and supplementation with vitamin D3 is recommended for the majority of society. In addition, the shortage problem disappears when the diet is repeatedly mentioned. The following statement confirms the safety of the vegetarian diet.

The American Dietetic Association states that properly planned vegetarian diets, including strictly vegetarian or vegan diets, are healthy, meet dietary needs and can provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are suitable for people at all stages of life, including pregnancy and lactation, infancy, childhood, adolescence, and athletes.


Allergies to nuts – which sensitize the most and how is this allergy manifested?

It is believed that 1% of the population may suffer from nut allergy. In most cases, allergy is already visible in childhood. Most of the first reactions take place when the child is between 14 months and 2 years old. Allergy to nuts usually has a relatively severe course. Symptoms usually appear shortly after eating the allergen. 

The most sensitizing species are definitely peanuts (peanuts), then walnuts and hazelnuts, almonds and pistachios. Unfortunately, these are frequent ingredients of processed products – from pates, through breakfast products to bread. 


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Peanuts and other nut allergens 

The allergenic components of peanuts are Ara h1 and Ara h2 proteins. Although botanical peanuts belong to the legume family, their structure is very similar to the proteins of other nuts. Therefore, if someone is allergic to peanuts, they can react similarly to other peanut snacks. Raw and roasted nuts have higher allergenic properties than cooked and fried peanuts. Strongly allergenic products also include hazelnuts and Italian as well as edible chestnuts. 

Symptoms of nutty allergy 

Allergy to nuts can be manifested by skin changes (eg rash, urticaria and redness). Depending on the severity of the allergy and the amount of nuts eaten, more disturbing symptoms may appear, such as bronchospasm, sneezing and rhinitis. In relation to allergens, the digestive system is also not indifferent, which manifests itself with abdominal pain, diarrhea or other gastrointestinal disorders. 

A characteristic symptom of nut allergy is the oral allergy syndrome, the course of which includes swelling of the lips, throat and mouth of the tongue. The appearance of edema is preceded by burning or tingling. The most dangerous is anaphylactic shock. People who are at risk should carry a pre-filled syringe containing adrenaline. Anaphylactic shock is a life-threatening condition. Symptoms of nut allergy may be exacerbated by exercise, alcohol and the use of acetylsalicylic acid-containing medicines. 

Cross allergy – what is it? 

We are dealing with cross-allergy when the IgE antibodies produced by the allergic organism primarily to one allergen, recognize a similar protein from another allergen (one should distinguish the phenomenon of cross-allergy and the coexistence of allergy to several allergens). In people allergic to certain allergens, allergy symptoms may also appear under the influence of nuts and peanuts often cross-react with pollen, stone fruit (plum, peach), peas, celery, with raw tomato, latex, and the proper nuts often react cross with birch pollen, hazel, common ground, with stone fruit (plum, peach), kiwi, with flours (rye, wheat, oats), sesame, poppy seeds. 

Diagnosis of nut allergies 

Allergy to nuts is usually diagnosed after the patient develops symptoms characteristic of food allergies. The methods used to determine allergens are used, among others, skin prick tests, blood tests and provocative tests. The first of the tests consists in applying to the skin of a sick person a small amount of a preparation containing allergens derived from nuts. Then the skin is observed. If the patient is allergic, symptoms such as pruritus and redness will appear. The second test consists in taking a blood sample, which is then tested for the content of IgE antibodies and specific antibodies. The result of this study does not always allow you to make the final diagnosis. Provocative tests are very risky and can only be carried out in a hospital setting. They consist in controlled administration of a substance to the patient, which is suspected of causing allergy (in this case they would be nuts). 

Nuts only from the age of 3 

Due to the fact that nuts are a food with highly allergenic properties, they should not be served to children under the age of 3. Recent scientific reports may change this recommendation and move this age limit. Late introduction of nuts to the child’s diet may reduce the risk of acquired allergy, but this does not exclude it. Nut allergy is very difficult to treat – it requires the elimination of all products that contain them. For patients it means continuous reading of the labels (checking information about the presence of allergens in the product, but also information about whether the product may contain allergens) and avoiding restaurants where they can not get information on the content of nuts for the selected dish. Even traces of nuts can be harmful to them. 


You can read also: Peanuts – evil incarnate ?


Allergies in the restaurant – restaurateurs should be on guard

Consumers suffering from food allergies are required to inform the person who accepts the order. Therefore, the responsibility of this person is excellent knowledge of the ingredients of the dishes served. 

The problem of food allergies in recent years has increased significantly – there are more and more cases of allergy to various foods. Therefore, restaurateurs should be on guard and just in case ask the customer ordering whether he is allergic or preventively inform about the content of potential allergens in the dish. Is this not an exaggeration? Perhaps, but the courts issue very strict judgments regarding the protection of health and life of consumers. 


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Peanuts – one of the most common allergens 

An example of such a judgment is that the owner of a British restaurant is found guilty of the death of a client who consumed a curry prepared with the addition of groundnuts for which he was allergic. The client informed about his allergy, but the officially chosen dish was to be prepared from almonds. A restaurateur wanting to cut costs has used a cheaper substitute for peanuts. The man died due to anaphylactic shock after eating the ordered dish. The decisive circumstance was that the man clearly indicated when ordering that the dish could not contain peanuts. Without this annotation, the judgment of the English court could have been completely different. 

Not just nuts 

Anaphylactic shock is the most dangerous form of food allergy. In most cases, fortunately, mild skin and gastrointestinal symptoms appear, requiring a doctor’s visit and the use of medications to alleviate ailments. The allergist is obliged to inform the person receiving the order about what he is allergic to. Otherwise, he can not claim damages effectively because the restoration can not be attributed to the restoration. 

Reimbursement, or compensation 

The aggrieved restaurant client may apply for reimbursement of treatment costs. Two documents – a medical certificate from the day of the visit and a receipt from the restaurant – from the same day are enough to prove that there was an allergy due to the fault of the restaurateur. You have to prove that the waiter was informed about the allergy. Among other things, for this reason, it is worth going to a restaurant with family or friends. The injured client may apply for a refund 

– access and visits to the doctor 

– purchase of medicines 

– others related to treatment 

In addition, the patient who is on sick leave loses part of the income. Evidence, i.e. receipts, invoices and pay slips are needed to prove the amount of compensation. As a rule, the restaurateur goes back to his own pocket. However, it may happen that the compensation will be paid by the insurer. 

Third party liability insurance for restaurateurs 

Restaurateurs are not obliged to insure against civil liability for doing business. Nevertheless, some prefer to blow on cold. The liability insurance does not always cover the costs of compensation, because the insurer is not always obliged to pay it – the insurance company is not liable for all circumstances. Restaurateurs should be on the alert and follow the changing regulations, especially the EU ones. 

Passing the obligation on restaurateurs 

Restaurateurs are obliged to inform their clients about potential allergens occurring in their meals from December 13, 2014 – then came into force Regulation No. 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, owners of all eating places. Information about allergens should be included in the menu sheet in the appropriate position either on a separate sheet or on the information board. 

Restaurateurs, owners of bars and cafes should post information about typical allergens in the menu. The composition of the dish should be given only if it includes any products that are classified as allergens. As an example, you can point to crustaceans and molluscs (seafood), fish, nuts, milk, eggs, celery, soy, gluten, mustard, sesame, lupine, sesame, sulfur dioxide. 


You can read also: Peanuts – evil incarnate ?


Tarte Almonds by BackMit

Sweet taste that stimulates the taste buds and characteristic smell, evoking the feeling of family holidays, peace and a sense of security – in short, you can characterize fresh, homemade pastries. Tarte Almonds by BackMit, an innovative product from the VOG offer to facilitate work in the kitchen, will allow you to continue the baking tradition, which is extremely important in our culture.

Cakes, originally sacrificed to the gods in sacrifice and used in magic, as a symbol of good fortune, are still surprising with their popularity. Wedding cake, which is supposed to bring happiness to a young couple, divination related to Andrzejki cake or Christmas Eve tradition, assuming that a person who goes on the whole almond, previously hidden in one piece of cake, will enjoy success throughout the year, are just a few of examples, confirming the great strength of baked goods. Although it is easy to buy all kinds of sweets at the present time, more and more often we appreciate the taste of home-made cakes and cookies. Their recipes, passed down from generation to generation, combine the years of family tradition. Tarte Almonds by BackMit is a unique product in the VOG offer, created for modern housewives who appreciate both the delicious taste of grandma’s pastries and the short time of their preparation.

Thinking about blue almonds …

The almonds in the Mediterranean and in California are, to the surprise of the uninitiated in plant classification, a close relative of plum. Under his leathery leaves and dark bark there is a pericarp along with soft seeds containing seeds, called almonds. Few of us also know that almond, besides an interesting taste, has, among others, a large amount of protein, potassium, calcium and magnesium, and also supports the treatment of cancer and prostate.

Check also: Nuts – learn about their health properties


Homemade baked goods with the addition of nutritious almonds are therefore a perfect duet both in terms of taste and health. The preparation of these delicious sweets was, however, not a problem for many years, and the time-consuming soaking, peeling and friction of the almonds was spent dreaming many a housewife preparing a sumptuous party. Tarte Almonds by BackMit is a product that will avoid additional work on our part. Freshly grated almond is immediately ready for use. What’s more, the BackMit Almonds, thanks to a special recipe, will allow you to prepare not only cakes with an intense taste, but also cakes with a slightly almond accent.

Health above all else

We appreciate home-made baked goods not only because of their unique taste, but also their nutritional value. We have the certainty that the baked goods baked by us are free from preservatives, extending the guarantee of their consumption. Tarte Almonds by BackMit are also among the group of organic products, without including any enhancers that change the taste of traditional recipes. Produced from raw materials of the highest quality, checked by the state quality control office, they are species of the best delicacies. Almonds are collected once a year and then properly stored. After careful selection of the best almonds, the process of friction takes place and immediate packaging, in the atmosphere of inert gas, which guarantees a long shelf life. The packaging of nuts and dried fruits, in addition to protecting the contents from the adverse effects of light, can boast a transparent graphic design, enriched with interesting recipes that can become a great inspiration for the creation of new, delicious baked goods.

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Top quality, no additives, freshly grated, immediately packed and ready to use Almonds brand BackMit is a guarantee of culinary success. They will not only save the time of a modern housewife, but also complement her own recipes.

Below are some interesting recipes using BackMit Shiny Almonds

Recipe on STRUDEL

200 g BackMit almond tarts \ n1 / 8 l milk \ nMeat \ n vanilla powder \ n lemon juice \ nRum \ nRocks \ nCinnamon


Filling \ nMeat the milk with honey, vanilla sugar and lemon zest, add almonds, raisins, rum, and cinnamon, stirring. Set aside to cool.

Dough \ nPrepare a raw yeast dough. Roll out them. Lubricate with almond paste and roll from two sides inwards. Insert into the elongated mold, put away again. Bake at medium temperature.

Recipe for nut cake


200 g Baked Almonds by BackMit \ n4 eggs \ n250 g sugar \ n200 ml oil \ n250 ml cream \ n300 g flour \ n1 packet of baking powder


Bake the oven at 200 °, spread the cake on the cake with fat and sprinkle with breadcrumbs. \ NJaja rub with sugar for cream. Add oil and sour cream. \ NTranslated BackMit Almonds together with flour and baking powder. Dough fill the prepared form and bake in an oven preheated at 180 ° for about 45 minutes.

Tarte almonds brand BackMit \ n Net weight 200g \ nGrunge price 200g 7, 99 PLN \ nMarka Back mit \ nProducent VOG Sp. z o. o


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EDIBLE OILS – nutritional properties – recipes for chestnut edible dishes

Edible chestnuts

Edible chestnuts were used primarily in the kitchen. The best known are roasted chestnuts, which can be bought on the streets of French or Italian cities. However, formerly chestnuts were widely used in natural medicine, because they have many medicinal properties. Check the health effects of edible chestnuts and try recipes for dishes with edible chestnuts.


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Edible chestnuts have many nutritional values ​​that have already been appreciated in ancient Greece and the Roman Empire. In the Middle Ages, monks used their healing properties. Currently, wider applications are found in the kitchen than in natural medicine. Edible chestnuts contain sucrose, malic acid, lemon and lecithin. You can also find significant amounts of nerve and immune enhancers of B vitamins and a lot of potassium-lowering pressure.They also have healthy fat – 2/3 are unsaturated fats.

Chestnut and chestnut tree

Probably from the Mediterranean area, the fruit of chestnut (Castanea sativa) should be distinguished from the chestnut fruit (Aesculus hippocastanum), which comes from the Balkan Peninsula.It is worth knowing that chestnut, which is referring to the ordinary chestnut tree, is incorrect.This tree should be called common chestnut (or ordinary) chestnut tree, and chestnut words can only be used for its fruit, which is bitter and serves only as food for animals (eg wild boars).People can only eat them after neutralizing bitter saponins.In turn, edible chestnuts can be eaten raw, baked or cooked.It is worth knowing that numerous noble varieties of chestnut, called maronas, with large, tasty fruits have been bred.


Read also: Brazil nuts and their properties


Edible chestnuts for pancreatic ailments

St.Hildegarda (famous German nun and healer) recommended edible chestnuts – depending on the method of their processing and administration – for pancreatitis. Whom the pancreas hurts, let him roast the seeds of this tree on the fire, eats them often when they are still warm. And the pancreas will warm up and return to total health¹.According to Saint.Hildegardy chestnut also healed liver problems – it was enough to crush the pulp of edible chestnuts, put them into honey (3 tablespoons of chestnuts per 100 g of honey), and then eat this honey to let the liver be healed.In turn, roasted edible chestnuts beneficial to act on the spleen.

Chestnuts for headaches

Formerly chestnuts were also used in the case of headaches, memory and concentration problems.St.Hildegard advised that a man whose brain through drying is weakened and empty, let him cook the inner part of the fruit in the water without adding anything.After straining the water, let them eat on an empty stomach, and his brain will grow and fill, and his nerves will be strong, so will headaches go away from him.

Edible chestnuts can cause allergies

Edible chestnuts are foods that should be considered latex sensitive.They may show allergy symptoms after eating the chestnut, as well as a banana and kiwi fruit (so-called cross allergy).

Edible chestnuts as an aphrodisiac

Edible chestnuts were considered an aphrodisiac. Apparently the dessert, which allows you to awaken the senses, is Mont Blanc, or sweet chestnut purée with a slight addition of cognac, decorated with whipped cream.In the past, a love drink was made of edible chestnuts soaked in muscadet (French white wine), and then boiled, among otherswith pine seeds, pistachios, stulis seeds, cinnamon and sugar.

Edible chestnuts – an alternative to people suffering from celiac disease

The flour made from edible chestnuts does not contain gluten, therefore it is an ideal substitute for wheat flour in the diet of celiac sufferers who are allergic to gluten.You can, among othersbake bread, prepare pasta and sweets.

Chestnuts – where to buy?What is their price?

Edible chestnuts do not grow in Poland, but in the Mediterranean, Asia Minor and the Caucasus.In our country, chestnuts can be bought in health food stores as well as in larger supermarkets. Their price is not high.

Chestnuts – use in the kitchen

Edible chestnuts can be eaten raw, but first you have to remove hard crust from them.In addition, chestnuts can be baked and cooked. They can be used for various kinds of meat, preserved as compotes or milled.The resulting chestnut flour can be used as an addition to confectionery, bread, pudding or soup thickening. Baked and shredded chestnuts can be used as a substitute for coffee.You can also extract sugar from edible chestnuts. It is worth knowing that in Italy, polenta is very popular in local cuisine from densely boiled in milk or water.

Edible chestnuts ripen at the turn of October and November, so it is worth reaching for them at this time.

In Hungary, the dried chestnut mass, fresh or frozen, is used to prepare gesztenyepüré (Hungarian chestnut cream) and other confectionery products.On the other hand, chestnut soup is eaten in Germany.In autumn and early winter on the streets of the French and Italian cities meet sellers of hot chestnuts, baked in small portable heaters heated with charcoal.

Remember to buy shiny, hard-shelled fruits. It is best to gently squeeze each fruit – if there is a space under the shell, it means that the fruit is superabundant.

How to prepare edible chestnuts?

Chestnuts can be boiled in water for about 15 minutes. They can also be roasted in a pan covered for about 10 minutes. Baked should be prepared in the oven, at 200 degrees.  It should be remembered, however, that before cooking or baking you need to cut the skin of the fruit. Otherwise, they may explode in the oven / pot. When the fruit has cooled down, remove the peel and pull the membrane with a knife.


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Polish superfoods – 6 products with unusual nutritional values

Superfood (superfood) is not only exotic chia seeds, spirulina or goji berries.Although it is loud about them, unusual Polish nutritional products can be proud of Polish pumpkin products, kale, linseed, cranberry, millet or sea buckthorn.It is worth taking advantage of their properties, because they are usually cheaper and easier to access.


This vegetable contains a lot of ingredients strengthening immunity and acting anti-cancer, so you should appear as often as possible in the autumn-winter menu.A glass of pumpkin purée provides 10 mg of vitamin C and covers seven times (!) The demand for vitamin A. It has a lot of fiber (7 g per glass) and carotenoids that protect against heart disease, cancer and eye diseases.It also contains magnesium, calcium and potassium.Pumpkin seeds are rich in zinc – in a handful (16 g) it contains 2.5 mg.They also provide phytosterols that limit the absorption of cholesterol from food.

How to eat a pumpkin?Pumpkin is great as a soup-cream ingredient, as well as in curries, goulash and pasta sauces.It is also delicious with spices, as the basis for cakes, cookies, pies and desserts.





These green leaves, reminiscent of cabbage (kale belongs to the cabbage family) seem to be a novelty, but they are not at all.Kale was one of the most popular vegetables in medieval Europe.No wonder – this plant is a treasury of nutritional value.It is rich in protein, fiber, calcium, iron, phosphorus, zinc, magnesium.Strong antioxidants, such as chlorophyll, lutein or sulforaphane, eliminate from the body substances damaging DNA and causing cancer, and also inhibit the growth of cancer cells.A glass of kale satisfies 90% of the demand for vitamin C, 100% – for vitamin A and 450-600% – for vitamin K. It also contains vitamins E and group B. Kale feels great in our climate, even likes frosts.It can be grown in a home garden, bought in a greengrocer or in a supermarket – washed and sliced ​​should be available in the refrigerator throughout the year.

How to eat kale?Kale is raw (with lemon juice and oil), stewed, fried, in soups, and baked – as chips.Like every green leaf it’s great as a pesto ingredient.


It is a rich source of unsaturated fatty acids that can confidently compete in this respect with chia seeds.The ALA acids contained in it lower cholesterol and triglycerides in the blood.It also has a lot of fiber (3 g spoon).Siemia is the richest source of lignans, thanks to which it has a beneficial effect on intestinal function, it counteracts cancer, heart disease and inflammation.Flax seeds reduce blood sugar levels in people with type 2 diabetes. They also provide a lot of calcium – 400 mg per glass.The jelly from linseed has a protective effect on the throat, therefore it has a beneficial effect during infection.

How to eat flaxseed?To absorb as much fatty acids and lignans as possible, grind the seeds just before consumption.Ground milk can be added to cocktails, salads, soups, baked goods.Whole seeds will be diversified with breakfast cereals or bread, filled with boiling water and mixed with fruit to form jelly.


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These are the best nuts in terms of nutritional value.They have the most omega-3 fatty acids – just three pieces are enough to cover the daily demand.They are rich in protein (4 g in 7 nuts), fiber, folic acid, magnesium and phosphorus.They provide antioxidants for selenium, polyphenols and vitamin E. In comparison with other nuts, they have the highest antioxidant capacity.They contain arginine, an amino acid that protects against clots.Despite high fat and calorie content, they do not fatten.Studies show that people who eat walnuts regularly have less risk of weight gain.Most likely, they accelerate the burning of calories, and the combination of fiber, protein and fat reduces appetite.

How to eat walnuts?Shelled because of their high fat content, they quickly get rancid, so keep them in the fridge.It is best to buy nuts in the shells and shell the right portion just before eating.They are filling, so you can not eat a lot, but it’s worth adding a few to a porridge or a salad.Replace pine nuts with pesto.They also work well in a purse as a quick snack.


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Honey and other bee products

Honey, feathers and propolis are products with unusual nutritional and healing properties.They are rich in minerals, probiotics, enzymes, antioxidants and other beneficial substances with antibacterial, antiviral and antifungal properties.Pierzga (pollen collected by bees) is a rich source of easily digestible protein (25 g / 100 g), provides all the essential amino acids.It also contains vitamins B, C, E, carotenoids, lecithin.Propolis strengthens immunity and acts as an antibiotic.Many substances found in bee products are still unknown.They differ in composition depending on which plants are produced by bees.

How to eat honey?Do not cook honey because it loses some of the beneficial ingredients at high temperature.In order to assimilate them as much as possible, it is worth to dissolve every day a tablespoon of honey in a glass of warm water and drink after waking up.Dried feathers can be eaten directly (starting with a spoon a day) or added to cocktails.


These small red fruits have proven healing properties in research.Cranberry has strong antibacterial properties, thanks to which it effectively combats diseases of the urinary tract, digestive system, inflammation of the gums.The proanthocyanidins contained in these fruits do not destroy bacteria, but prevent them from adhering to the walls of organs such as the bladder or stomach, to the teeth and to the gums.In this way, they eliminate, for example, the bacterium Helicobacter pylori, considered the main cause of stomach ulcers.But cranberry juice, as well as fresh and dried fruits, should be included in the menu not only in a curative way, but also prophylactically.Cranberry is a mine of antioxidants.It contains vitamin C, beta-carotene, as well as polyphenols and flavonoids.These compounds counteract heart disease, reducing the level of bad cholesterol, and raising the level of good and preventing hardening of the arteries.Polifellin – ellagic acid contained in cranberry can cause the destruction of cancer cells and eliminate carcinogenic substances from the body.

How to eat cranberries?In the autumn season you can buy fresh cranberries, and throughout the year – dried, frozen and juice of these fruits (buy unsweetened!).These sour fruits are best mixed in cocktails with sweeter fruits.Dried can be added to porridge, baked goods, salads.The same amount of antioxidants can be found in a glass of juice with 25% cranberry, 1.5 cups of fresh or frozen fruit, in 28 g of dried fruit.


Here you can find some healthy snacks – CLICK



Is resignation from peanut butter necessary?

Peanut butter is one of the products that people who take care of a slim figure usually give up.This is due to its high caloric value, as well as the opinion that peanut butter is harmful to health.On the other hand, the product tastes very good, so not everyone wants to give it up altogether.It is worth considering whether it is really necessary.

Peanut Butter Smooth

It is impossible to deny that peanut butter is a high-calorie product, just like the nuts from which it is made.It is worth remembering that healthy weight loss is not about obsessive calorie conversion. Every dietitian will confirm that the nuts are very healthy .They are the source of many vitamins and minerals. They exhibit anti-inflammatory properties, support the nervous system, reduce the level of bad cholesterol and reduce the risk of atherosclerosis, stroke and myocardial infarction. Nuts contain a lot of unsaturated fats that support fat burning. According to the American dietitian Jonny Bowden, the reduction diet should contain small amounts of unsaturated fat, because they give a long-lasting feeling of satiety, and thus limit the desire to snack.It is important that these suspicions have been scientifically confirmed. This was done by researchers at the Boston Harvard School of Public Health.During their observations, it turned out that women who were eating peanut butter at least twice a week were thinner than those who gave up completely.Nuts are also a valuable source of easily digestible protein. For this reason, they are especially recommended for people who eliminate or significantly limit the consumption of meat.It is worth, therefore, that the nuts are a permanent element of the menu. Of course, they should be consumed in reasonable quantities. Nuts can be just such a portion of nuts.This does not mean,however, that every butter is worth recommending. The impact of peanut butter on health depends primarily on its composition.Good butter should consist only of nuts and a small addition of vegetable oil.Instead, peanut butter, which contains sugar, as well as that made from roasted or salted nuts, should be avoided.A very good solution is the self-preparation of peanut butter.Contrary to appearances, making it is not too complicated. Both peanuts and peanuts as well as almonds can be used for this purpose.This butter will be an ideal addition to, for example, breads or desserts.It goes well with not only salty but also sweet dishes.


Here you can find peanut butter – CLICK


Peanut butter is healthy, but it does not mean that you can consume them in unlimited quantities.In 100 grams of the product there is as much as 655 kcal, and in one flat teaspoon 32.75 kcal, that’s why people who want to keep a slim figure with peanut butter should use moderation.


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Croissant Saint Martin

Croissant Saint Martin is which, despite appearances, has many nutritional values. Saint Martin’s rogal is rich in many vitamins and minerals, thanks to poppy seeds, walnuts and almonds.

However, the Crossant horn is quite caloric.

What other nutritional values ​​does the St. Martin’s rogal have? What is the recipe for the St. Martin’s rogalin?

The Saint Martin’s rogal is a confectionery baked on November 11. On St. Martin’s Day, the history of St. Martin’s Croissants dates back to 1891, when it was distributed to the poor after the pilgrimage Mass on November 11. The originator of the project was Poznan baker Joseph Melzer. Traditional croissants are baked only by confectioneries located in Poznan and the Wielkopolska Province, which are certified by the Poznan Traditional “Rogal Świętomarciński”.
In addition, the Crossant is on the list of protected geographical indications in the European Union.

Croissant Saint Martin – what is it?

Rogal świętomarciński is a confectionery made of semi-pancake dough, filling with white poppy seeds, sugar, eggs, margarine, nuts, raisins, candied fruit or syrup and almond flavor.It has a crescent shape with visible layers on the cross-section. Dark gold or light brown croissant skin The weight of the croissant varies from 150 to 250 g.
Croissants are produced by hand, which makes their product very time-consuming.

Nutritional values

The nutritional value of the St. Martin’s Croissant determines the raw materials that have been used for its production .The product is very high-calorie, one horseradish offering as much as 850 kcal, and is rich in fat, is the source of both saturated fat, which are found in margarine, as well as polyunsaturated fats, derived from walnuts. In addition, in the croissant we find mono-unsaturated fatty acids, the source of which is poppy seed – the main ingredient of the filling.


You can read also: Carbohydrates or fats?


Saint Martin’s rogal is a source of phosphorus, magnesium, calcium, iron, copper and zinc thanks to the content of poppyseed, walnuts and almonds, iron takes part in the body in the transport and storage of oxygen, is used for the production of red blood cells, participates in the synthesis of DNA, plays a role in the immune process and its deficiency in the body leads to anemia. Calcium determines the proper functioning of the bone system, zinc participates in immune processes and has beneficial effects on the skin, hair and nails, and magnesium participates in the processes of thermoregulation, regulation of blood pressure, muscle contraction and conductivity In addition, small quantities of B vitamins can be found in the croissant.

Worth knowing

St. Martin’s rogal – nutritional value (1 piece)

Calorific value 850 kcal

Protein 19.70 g

Carbohydrates – 91.3 g

Sucrose – 21.3 g

Saturated fatty acids – 15.2 g

Monounsaturated fat – 15.6 g

Polyunsaturated fatty acids – 15.9 g

Cholesterol – 46.9 g

Minerals (% of the recommended daily allowance for an adult)

Calcium – 468.2 mg (47%)

Sodium – 35.5 mg (2%)

Phosphorus – 489.4 mg (70%)

Potassium – 589.2 mg (13%)

Magnesium – 188.8 mg (47%)

Iron – 4.1 mg (41%)

Zinc – 2.3 mg (21%)

Copper – 0.37 mg (41%)


Vitamin A – 4.43 μg (0.5%)

Niacin (B3) – 1.46 mg (9%)

Vitamin B1 – 0.19 mg (15%)

Vitamin B2 – 0.28 mg (22%)

Vitamin B6 – 0.28 mg (22%)

Vitamin B12 – 0.3 μg (13%)

Nutritional value

own study,% of the daily recommended intake based on Nutrition Stand IŻŻ, 2012

When buying St. Martin croissants, it is worth paying attention to whether they have a regional product certificate, but also croissants under a different name, such as poppy croissants, are available, but they are not produced using a traditional recipe.


Recipe: How to make a Saint Martin’s croissant?

Before preparing the dough, a yeast solution is prepared from flour, milk, yeast and a small amount of sugar, which is allowed to rise for about an hour, then added to flour, margarine, milk, sugar, eggs, salt and aroma. The finished dough is divided into smaller parts and cut into squares, which are greased The squares of the dough are folded several times, each time greased and re-melted until a dough is obtained The final dough is cut into triangles on which poppy seed is prepared from white poppyseed, which has previously been infused with boiling water and twice, and added to sugar, eggs, margarine, raisins, almond flavor and candied fruit or syrup. The whole is wrapped and molded into a crescent Then the surface of the croissant is covered with eggsm and baked. After baking, place the icing on the croissants and sprinkle them with crushed nuts.


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