Lifestyle
Fueling Your Gym Routine: The Power of Nuts & Dried Fruits
Natural Fuel for Active Lifestyles🏋️♂️: Incorporating nuts and dried fruits into your daily fitness routine 🏋️♂️ offers a delicious way to boost your health and
Raisins are high in potassium, which contributes to the maintenance of normal blood pressure (1,2,3). Scientific studies have also seen an association between eating raisins and lower blood pressure (4).
Raisins are a low-to-moderate-glycemic-index food (an indication of their effect on blood sugar level), which may help in the prevention of type 2 diabetes (5).
Natural Fuel for Active Lifestyles🏋️♂️: Incorporating nuts and dried fruits into your daily fitness routine 🏋️♂️ offers a delicious way to boost your health and
Yup, that’s what a new study suggests, and we’re breaking it down for you in snack-sized info!👇A recent study hints that incorporating Dried Fruit Intake
Recharge your energy for work or study with simple, quick recipes and snacks you can make at home. These delicious and healthy options will help
Yup, that’s what a new study suggests, and we’re breaking it down for you in snack-sized info!👇A recent study hints that incorporating Dried Fruit Intake
Hey snack lovers! If you’re into healthy and delicious snacks like nuts and dried fruits, we’ve got exciting news for you. Introducing the Nut Tunes
In the world of culinary delights, there exists a treasure trove of ingredients that not only tantalize the taste buds but also offer a plethora
1.USDA National Nutrient Database for Standard Reference Legacy Release April, 2018.
2.Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.
3.Commission Regulation (EU) No 432/2012 of 16 May 2012.
4.Anderson JW et al. Raisins compared with other snack effects on glycemia and blood pressure: a randomized, controlled trial. Postgrad Med. 2014 Jan;126(1):37-43.
5.Anderson JW et al. Raisin consumption by humans: effects on glycemia and insulinemia and cardiovascular risk factors. J Food Sci. 2013 Jun;78 Suppl 1:A11-7.
| Nutrient | Units | Value per 100 g | Value per 28 g, 1 oz (1 handful) |
|---|---|---|---|
|
Proximates |
|||
|
Water |
g |
15.46 |
4.38 |
|
Energy |
kcal |
299 |
85 |
|
Energy |
kJ |
1250 |
354 |
|
Protein |
g |
3.30 |
0.94 |
|
Total lipid (fat) |
g |
0.25 |
0.07 |
|
Ash |
g |
1.68 |
0.48 |
|
Carbohydrate, by difference |
g |
79.32 |
22.49 |
|
Fiber, total dietary |
g |
4.5 |
1.3 |
|
Sugars, total |
g |
65.18 |
18.48 |
|
Sucrose |
g |
|
|
|
Glucose (dextrose) |
g |
30.51 |
8.65 |
|
Fructose |
g |
34.67 |
9.83 |
|
Lactose |
g |
|
|
|
Maltose |
g |
|
|
|
Galactose |
g |
30.51 |
8.65 |
|
Starch |
g |
|
|
|
Minerals |
|||
|
Calcium, Ca |
mg |
62 |
18 |
|
Iron, Fe |
mg |
1.79 |
0.51 |
|
Magnesium, Mg |
mg |
36 |
10 |
|
Phosphorus, P |
mg |
98 |
28 |
|
Potassium, K |
mg |
744 |
217 |
|
Sodium, Na |
mg |
26 |
7 |
|
Zinc, Zn |
mg |
0.36 |
0.10 |
|
Copper, Cu |
mg |
0.272 |
0.077 |
|
Manganese, Mn |
mg |
0.281 |
0.080 |
|
Selenium, Se |
µg |
0.6 |
0.2 |
|
Vitamins |
|||
|
Vitamin C, total ascorbic acid |
mg |
3.5 |
1.0 |
|
Thiamin |
mg |
0.106 |
0.030 |
|
Riboflavin |
mg |
0.125 |
0.035 |
|
Niacin |
mg |
0.766 |
0.217 |
|
Pantothenic acid |
mg |
|
|
|
Vitamin B-6 |
mg |
0.174 |
0.049 |
|
Folate, total |
µg |
5 |
1 |
|
Folic acid |
µg |
|
|
|
Folate, food |
µg |
5 |
1 |
|
Folate, DFE |
µg |
5 |
1 |
|
Choline, total |
mg |
11.1 |
3.1 |
|
Betaine |
mg |
|
|
|
Vitamin B-12 |
µg |
|
|
|
Vitamin B-12, added |
µg |
|
|
|
Vitamin A, RAE |
µg |
|
|
|
Retinol |
µg |
|
|
|
Carotene, beta |
µg |
|
|
|
Carotene, alpha |
µg |
|
|
|
Vitamin A, IU |
IU |
|
|
|
Lycopene |
µg |
|
|
|
Lutein + zeaxanthin |
µg |
|
|
|
Vitamin E (alpha-tocopherol) |
mg |
0.12 |
0.03 |
|
Vitamin E, added |
mg |
|
|
|
Tocopherol, beta |
mg |
|
|
|
Tocopherol, gamma |
mg |
0.04 |
0.01 |
|
Tocopherol, delta |
mg |
|
|
|
Vitamin D (D2 + D3) |
µg |
|
|
|
Vitamin D |
IU |
|
|
|
Vitamin K (phylloquinone) |
µg |
|
|
|
Lipids |
|||
|
4:0 |
g |
|
|
|
Fatty acids, total saturated |
g |
0.094 |
0.027 |
|
6:0 |
g |
|
|
|
8:0 |
g |
|
|
|
10:0 |
g |
|
|
|
14:1 |
g |
|
|
|
17:0 |
g |
|
|
|
12:0 |
g |
|
|
|
14:0 |
g |
|
0.001 |
|
15:1 |
g |
|
|
|
13:0 |
g |
|
|
|
18:0 |
g |
0.013 |
|
|
15:0 |
g |
|
|
|
16:1 undifferentiated |
g |
0.001 |
|
|
20:0 |
g |
0.003 |
|
|
22:0 |
g |
0.004 |
0.001 |
|
16:0 |
g |
0.056 |
0.016 |
|
18:1 undifferentiated |
g |
0.012 |
0.003 |
|
18:1 c |
g |
|
|
|
16:1 c |
g |
|
|
|
18:2 n-6 c,c |
g |
|
|
|
16:1 t |
g |
|
|
|
18:1 t |
g |
|
|
|
24:0 |
g |
|
|
|
Fatty acids, total monounsaturated |
g |
0.024 |
0.007 |
|
20:1 |
g |
|
|
|
18:2 CLAs |
g |
|
|
|
17:1 |
g |
|
|
|
22:1 undifferentiated |
g |
|
|
|
18:2 t not further defined |
g |
|
|
|
18:3 undifferentiated |
g |
|
0.002 |
|
24:1 c |
g |
|
|
|
Fatty acids, total polyunsaturated |
g |
0.053 |
0.015 |
|
18:3 n-3 c,c,c (ALA) |
g |
|
|
|
18:3 n-6 c,c,c |
g |
|
|
|
18:2 undifferentiated |
g |
|
|
|
18:4 |
g |
|
|
|
20:2 n-6 c,c |
g |
|
|
|
20:3 undifferentiated |
g |
|
|
|
20:4 undifferentiated |
g |
|
|
|
20:5 n-3 (EPA) |
g |
|
|
|
22:5 n-3 (DPA) |
g |
|
|
|
22:6 n-3 (DHA) |
g |
|
|
|
Fatty acids, total trans |
g |
|
|
|
Fatty acids, total trans-monoenoic |
g |
|
|
|
Cholesterol |
mg |
|
|
|
Stigmasterol |
mg |
|
|
|
Campesterol |
mg |
|
|
|
Beta-sitosterol |
mg |
|
|
|
Amino Acids |
|||
|
Tryptophan |
g |
0.050 |
0.014 |
|
Threonine |
g |
0.077 |
0.022 |
|
Isoleucine |
g |
0.057 |
0.016 |
|
Leucine |
g |
0.096 |
0.027 |
|
Lysine |
g |
0.084 |
0.024 |
|
Methionine |
g |
0.021 |
0.006 |
|
Cystine |
g |
0.019 |
0.005 |
|
Phenylalanine |
g |
0.065 |
0.018 |
|
Tyrosine |
g |
0.012 |
0.003 |
|
Valine |
g |
0.083 |
0.024 |
|
Arginine |
g |
0.413 |
0.117 |
|
Histidine |
g |
0.072 |
0.020 |
|
Alanine |
g |
0.105 |
0.030 |
|
Aspartic acid |
g |
0.110 |
0.031 |
|
Glutamic acid |
g |
0.164 |
0.046 |
|
Glycine |
g |
0.080 |
0.023 |
|
Proline |
g |
0.254 |
0.072 |
|
Serine 2 3 |
g |
0.070 |
0.020 |
|
Others |
|||
|
Alcohol, ethyl |
g |
|
|
|
Caffeine |
mg |
|
|
|
Theobromine |
mg |
|
|