Prime Nuts FZE

The almond has historically always been a nutritious food. Almonds take their roots originally from central and southwest Asia, and were a staple part of the diet of nomadic tribes, since they helped sustain their long journeys. These explorers ate almonds while traveling the Silk Road between Asia and the Mediterranean. Before long, almond trees flourished in the Mediterranean and are now grown in many of the countries that border the Mediterranean Sea including Portugal, Morocco, Spain, and California.   Top reasons why you should eat almonds   Almonds are incredibly effective for weight loss, since they help with providing that satisfied feeling everyone wants after a meal or snack. It also provides plentiful nutrients per calorie.   They help in the development and health of the human brain.   Almond oil, when applied regularly can protect the skin from dryness.   Assist with blood sugar control.   Almonds can help reduce the risk of gallstones in both genders.   Lower risk of cardiovascular and coronary heart disease.   Nutritional composition Almonds are among the richest sources of health-benefiting nutrients. They contain large portions of carbohydrates, Vitamin E, manganese, riboflavin (Vitamin B2) and magnesium. Moreover, they contain high quantities of monounsaturated fat (which is beneficial for the heart). Because of these reasons, almonds pack a serious nutritional punch. Its nutritional composition includes:   Carbohydrates:  Carbohydrates are the body’s main source of fuel. They are required for the central nervous system, the kidneys, the brain, the muscles (including the heart) to function properly.   Vitamin E:  A vitamin that serves many biological functions, the most important of which is the role of an antioxidant, which helps to slow down processes that damage cells. Magnesium:  Magnesium is a valuable mineral that is required for energy production. It also contributes to the structural development of bones and aids blood pressure regulation.   Manganese:  While manganese is not usually first thought of as a dietary mineral, it is nevertheless an important mineral that aids in skin integrity and blood sugar control.

‘Pepita’, is a Spanish culinary term for the edible kernels of the pumpkin fruit. Early Native American farmers consumed pumpkin seeds and used them for medicinal purposes too. It is said that Columbus carried pumpkin seeds back with him to Europe. While there, they were used to feed farm animals as the seeds were not considered edible at the time. Today however, pumpkin seeds are tiny nutritional powerhouses.   Top reasons to eat pumpkin seeds   They help in developing the body’s immune system.   A good portion of pumpkin seeds aid cell growth and division.   Pumpkin seeds can positively affect your mood according to independent researchers.   Enrich your senses of taste and smell.   Boost eye and skin health.   Help insulin regulation.   Pumpkin seeds provide benefits for heart and liver health, particularly when mixed with flax seeds because they are rich in healthy fats, antioxidants and fibers.   Eating pumpkin seeds a few hours before bed, along with some carbohydrates (a small piece of fruit) can promote a good night’s sleep. This is because it provides your body with the tryptophan needed for your melatonin and serotonin levels.   Nutritional composition The versatile pumpkin fruit has flowers, seeds and flesh that are edible and nutrient rich. Pumpkin seeds are high in calories (about 559 calories per 100 g.) In addition, they are packed with fiber and numerous antioxidants. Furthermore, the seeds have many health-benefiting vitamins and minerals like copper, manganese, potassium, calcium, iron, magnesium and zinc, as well as essential amino-acids such as tryptophan and glutamate. Its nutritional composition includes:   Magnesium:  Magnesium is a valuable mineral that is required for energy production. It also contributes to the structural development of bones and aids blood pressure regulation.   Manganese:  While manganese is not usually first thought of as a dietary mineral, it is nevertheless an important mineral that aids in skin integrity and blood sugar control.   Phosphorus:  Phosphorus is a mineral that makes up 1% of a person's total body weight. The main function of phosphorus is in the formation of bones and teeth.

Hazelnuts have been consumed by humans since prehistoric times. Evidence of the cultivation of hazelnuts exists in excavations sites in China that date back over 5, 000 years ago. An ancient manuscript also listed hazelnuts as one of China’s five sacred foods. Archaeologists have found large quantities of hazelnut shells in Mesolithic and Neolithic sites in what is now Sweden, Denmark, and Germany. The Mesolithic era, or Middle Stone Age, dates back around 10, 000 years ago until the Neolithic period, which started 7, 000 years ago. Hazelnuts were a large part of the prehistoric hunter and gatherer’s diet, and the nuts probably provided them with enough nutrition to sustain them between hunting seasons. The hazel tree is very sturdy and can flourish in drought-susceptible to cold environments. It can be grown in a wide range of USDA plant hardiness zones, from four through eight. It was one of the first shrub-like trees to spread north after the last glacial period in Europe ended 7, 000 years ago. Hazelnut trees have long dominated the British Isles and parts of Scandinavia. The Reasons to Eat Hazelnut Hazelnuts contain heart-healthy fats that can help protect our heart. Specifically, they are high in healthy polyunsaturated and mono-unsaturated fats and low in unhealthier unsaturated fats. They are rich in mono-unsaturated fatty acids like oleic as well as essential fatty acid, linoleic acid that helps lower LDL or bad cholesterol and raises HDL or good cholesterol. Research studies suggest that Mediterranean diet plentiful in monounsaturated fatty acids contribute to preventing coronary artery disease, and strokes by favoring healthy blood lipid profile. Besides being rich in folates, they packed with many other important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, and pyridoxine (vitamin B-6). Nutritional composition of Hazelnut Hazelnuts are very high in energy and loaded with many health-benefiting nutrients that are essential for optimum health. 100g nuts carry 628 calories. Hazelnuts have a high amount of vitamin E in addition to B vitamins, including folate. Vitamin E is important in maintaining healthy skin, hair and nails. The B vitamins are important in proper cell and energy metabolism. Hazelnuts are also a rich source of potassium, calcium and magnesium. The minerals provide many health benefits, including regulating a healthy blood pressure. Dietary Fiber:  The nuts are rich in dietary fiber, vitamins, and minerals and packed with numerous health promoting phytochemicals. Altogether, they help protect from diseases and cancers. Vitamin-E:  Hazelnuts are an excellent source of vitamin-E; contain about 15 g per 100g (providing 100% of RDA). Vitamin-E is a powerful lipid soluble antioxidant required for maintaining the integrity of mucosa and skin by protecting it from harmful "free oxygen radicals". Folate (folic acid and vitamin B9):  Hazels are exceptionally rich in folate, which is a unique feature for the nuts. 100g fresh nuts carry 113µg; that is, about 28% recommended the daily intake of this vitamin. Folate is an essential B-complex vitamin that helps prevent megaloblastic anemia, and most importantly, neural tube defects in the newborn. Good news for the expectant mothers! Minerals:  They are rich source of minerals like manganese, potassium, calcium, copper, iron, magnesium, zinc, and selenium. Copper and manganese are essential co-factors for antioxidant enzyme, superoxide dismutase. Iron helps prevent microcytic-anemia. Magnesium and phosphorus are vital components of bone metabolism

The universal sunflower plant is native to North American soil. The yellow flowers produce small edible seeds which are gray or greenly colored and are found naturally in dark green, gray, or black shells called ‘husks’. Sunflowers grew in abundance all across North America, and from the Paleo-Indian time on, different groups of people used to consume these seeds, for their high fat content. Many years on, sunflower seeds – easy to crack open and eat between meals without ruining your appetite – are a much healthier snacking option. In the early days, the seed oil was used to lubricate hair and skin. Today, sunflower seeds are sourced to extract edible oil on a commercially global scale.   Top reasons to eat sunflower seeds   They help reduce the severity of asthma.   Help lower high blood pressure.   Prevent migraines.   Reduce the risks of heart attack and stroke.   Reduce blood levels of cholesterol.   Enhance immunity.   Decrease risk of certain cancers.   Sunflower seeds also offer health benefits due to their Vitamin B-1, or thiamine, content. Thiamine activates enzymes within your cells, helping to drive chemical reactions your cells need to function.   Nutritional composition Sunflower seeds, like nearly all types of nuts and seeds, provide a healthy source of essential fatty acids; in the form of linoleic acid. Additionally, sunflower seeds are also an excellent source of fiber, amino acids (especially tryptophan) which make up the building blocks of proteins, B Vitamins (like thiamine, phosphorus, selenium) and are enriched with Vitamin E and copper. Its nutritional composition includes:   Vitamin E:  A vitamin that serves many biological functions, the most important of which is the role of an antioxidant, which helps to slow down processes that damage cells.   Phosphorus:  Phosphorus is a mineral that makes up 1% of a person's total body weight. The main function of phosphorus is in the formation of bones and teeth.   Copper:  Copper is essential for all living things. Virtually every cell in the body utilizes copper and, together with iron and zinc, makes up the trio of minerals essential to our well-being. Without it, our nervous and cardiovascular systems would not function normally.

The cashew nut, like most other nuts has a variety of culinary uses, but is in fact a seed. The cashew tree belongs to the same family as the pistachio and is a fast-growing, evergreen perennial. It loves the tropics and in tropical heat can grow to heights of forty or fifty feet. It is because of this reason that the cashew tree flourishes in countries like Peru and Brazil. Native to the latter, the cashew plant made its way to India in the sixteenth century via Portuguese sailors. Today, the leading commercial producers of cashews are India, Brazil, Mozambique, Tanzania and Nigeria.   Top reasons to eat cashews   Cashew nuts help keep blood pressure under check as they are low in sodium and high in potassium.   Cashew nuts are a good alternative for those seeking to lose weight, as it has zero percent cholesterol content.   If you’ve always wished for black hair, cashews which are full of copper, can help.   Cashew nuts bond with iron, to increase immunity.   Cashew nuts help in growth and development, DNA synthesis and digestion.   Nutritional composition Cashew nuts have gained popularity in North America and Europe not only for their flavor but for their inherent health benefits too. They are an excellent source of copper, and a good source of phosphorus, magnesium, manganese and zinc. Its nutritional composition includes:   Copper:  Copper is essential for all living things. Virtually every cell in the body utilizes copper and, together with iron and zinc, makes up the trio of minerals essential to our well-being. Without it, our nervous and cardiovascular systems would not function normally.   Zinc:  Zinc is an important trace mineral that people need to stay healthy. This element is second only to iron in its concentration in the body. It plays a role in cell division, cell growth, wound healing, and the breakdown of carbohydrates.   Magnesium:  Magnesium is a valuable mineral that is required for energy production. It also contributes to the structural development of bones and aids blood pressure regulation.

Before the advent of agriculture, humans were hunter-gatherers. They foraged for edible fruit, nuts, stems, leaves, corms, and tubers, scavenged for dead animals and hunted living ones for food. Forest gardening in a tropical jungle clearing is thought to be the first example of agriculture; useful plant species were identified and encouraged to grow while undesirable species were removed. Plant breeding through the selection of strains with desirable traits such as large fruit and vigorous growth soon followed. While the first evidence for the domestication of grasses such as wheat and barley has been found in the Fertile Crescent in the Middle East, it is likely that various peoples around the world started growing crops in the period 10, 000 BC to 7, 000 BC. Subsistence agriculture continues to this day, with many rural farmers in Africa, Asia, South America, and elsewhere using their plots of land to produce enough food for their families, while any surplus produce is used for exchange for other goods. Throughout recorded history, the rich have been able to afford a varied diet including meat, vegetables and fruit, but for poor people, meat was a luxury and the food they ate was very dull, typically comprising mainly some staple product made from rice, rye, barley, wheat, millet or maize. The addition of vegetable matter provided some variety to the diet. The staple diet ofthe Aztecs inCentralAmericawasmaize andtheycultivated tomatoes, avocados, beans, peppers, pumpkins, squashes, peanuts, and amaranth seedsto supplement their tortillas and porridge. In Peru, the Incas subsisted on maize in the lowlands and potatoes at higher altitudes. They also used seeds from quinoa, supplementing their diet with peppers, tomatoes, and avocados. The Reasons to eat Vegetables Eating a diet rich in vegetables and fruits as part of an overall healthy diet may reduce risk for heart disease, including heart attack and stroke. Eating a diet rich in some vegetables and fruits as part of an overall healthy diet may protect against certain types of cancers. Diets rich in foods containing fiber, such as some vegetables and fruits, may reduce the risk of heart disease, obesity, and type 2 diabetes. Eating vegetables and fruits rich in potassium as part of an overall healthy diet may lower blood pressure and may also reduce the risk of developing kidney stones and help to decrease bone loss. Eating foods such as vegetables that are lower in calories per cup instead of some other higher-calorie food may be useful in helping to lower calorie intake. Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C. Nutritional composition of Vegetables i.Okra provides vitamin C and the B vitamins, magnesium, lutein, and potassium. ii.Green beans are a good source of vitamin C, folic acid, iron, and potassium. iii.Carrots are rich in beta-carotene, vitamins A and K, and potassium. iv. Pumpkin is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese. v.Sweet potato is an excellent source of vitamins A, B6, and C, iron, fiber, and potassium. Plus, just 1 cup of sweet potato contains four times the recommended daily allowance of beta-carotene! Low in Fat:  Most vegetables are naturally low in fat and calories. None have cholesterol. (Sauces or seasonings may add fat, calories, and/or cholesterol.) Potassium:  Diets rich in potassium may help to maintain healthy blood pressure. Vegetable sources of potassium include sweet potatoes, white potatoes, white beans. Dietary fiber:  Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease. Fiber is important for proper bowel function. It helps reduce constipation and diverticulosis. Fiber-containing foods such as vegetables help provide a feeling of fullness with fewer calories. Folate (folic acid):  Helps the body form red blood cells. Women of childbearing age who may become pregnant should consume adequate folate from foods, and in addition 400 mcg of synthetic folic acid from fortified foods or supplements. This reduces the risk of neural tube defects, spina bifida, and anencephaly during fetal development. Vitamin A:  keeps eyes and skin healthy and helps to protect against infections. Vitamin C:  helps heal cuts and wounds and keeps teeth and gums healthy. Vitamin C aids in iron absorption.