Recommended, 2024

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Food of the week Pine kernels

Food of the week

They belong in every decent pesto, refine even the simplest muesli and are also otherwise convertible, as we know Central Europeans.

A small piece of pine nut cake, for example, is just as full as a whole portion of knuckle of pork with sauerkraut.

This is due to the fat content of the small pine cone seeds: this is 50 percent. Athletes and other health apostles should not avoid the small nuclei anyway. They deliver more valuable protein than hip gold.

High-quality unsaturated fatty acids stimulate the energy metabolism and minerals such as potassium, calcium and magnesium ensure that athletes come through training without muscle spasms. Trace elements such as zinc and iron are also good for hair, skin and blood levels.

Quality has its price

What is so much, may also cost something. However, pine nuts are not only so expensive because they are so healthy, but because the harvest of small energy bombs is extremely costly and risky. First, the cones must be harvested by hand, which is quite dangerous at the height of the pine trees. Once the cones have been picked, the cores must first be pulled out and then peeled.

Who now thinks that he probably always had luck, because the risen pine nuts were not so expensive, must unfortunately be disappointed. He probably just got cheap copies from Asia. These taste less intense and have just half as much protein and minerals as the noble seeds from the Mediterranean. But they are even greasier and rancid faster. Saving is not worth it. Those who pay attention to it, can distinguish the real cores relatively simply from the sham. Italian and Spanish kernels are elongated and bright, Chinese and Korean cylindrical with a dark tip.

Nutritional information:

Fat: 50% Protein: 30% Carbohydrates: 11% 2300 kJ / 550 kcal

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