Multiple tests have taken place in order to prove the health benefits between raw nuts and roasted nuts. Several of the scientifically controlled researches produced startling results.
Scientists have tested for the potentially harmful levels of acrylamide, a potentially threatening byproduct of the amino acid asparagine, in roasted nuts such as almonds and hazelnuts. The research results showed that those nuts containing high levels of asparagine released the cancerous chemical compound more than those lacking the amino acid.
Nuts rich in asparagine, such as almonds, have the potential to harm your health and fitness when roasted. Sticking to raw nuts remains the safest method to avoid such problems.
The development of acrylamide through cooking foods such as raw nuts continues to receive a great deal of attention in the scientific world. The discovery of the chemical formation through cooking happened accidentally during the year of 2002. Large science groups continue to seek information and mainly started posing questions regarding the acrylamide during the year of 2009.
No research has specifically targeted the health benefits of raw nuts compared to roasted nuts in regard to the formation of acrylamide.
Choosing Raw or Roasted
With the emergence of the studies regarding the dangerous chemical triggered by amino acids through roasting raw nuts, you will more than likely lean toward raw varieties. However, some nuts do not contain high levels of certain amino acids that cause the increase of the harmful chemical acrylamide, therefore making them harmless after the roasting process.
Roasted nuts often please the taste buds more than the raw option because oily fats get released through the heating process; some people will not eat raw nuts simply because of the lack of taste. Regardless of your choice, both options provide numerous health benefits. Only some nuts provide a little more or a little less nutrition through the roasting process. Here you will see an example of raw cashews nutritionally compared to roasted cashews. One serving size of cashews equals around one ounce or 28 grams.
- Raw Cashews – 2 grams of saturated fat, 5 grams of protein
- Roasted Cashews – 3 grams of saturated fat, 4 grams of protein
The comparison contains very little information because all of the other major nutrients within the nut remain the same. In other words, roasting nuts barely affects the nutritional content
Health Benefits of All Nuts
Nearly all nuts, raw or roasted, contain healthy fats that work in your body to reduce bad cholesterol levels. In turn, your blood pressure becomes regular and healthy, and you face less risk of major heart attacks and diseases. Nuts also pack several beneficial vitamins and minerals including copper, magnesium, manganese and more. Most of these work to eliminate free radicals in your body, reducing the risk of cancerous diseases.
Other powerful vitamins, such as Vitamin B1 of thiamin found in raw nuts like pistachios, metabolize fats and carbohydrates while regulating muscle function and the nervous system. Vitamin B6, commonly found in raw and roasted almonds and peanuts, helps provide folate to fight the risk of heart disease and bad cholesterol levels.
You will find a numerous lists of benefits at www.3Fatchicks.com under the food section for specific raw nut types.