Top benefits of pine nuts for healthy life and some recipes


Pinion is a seed rich in minerals such as copper, iron, zinc and magnesium
Pinion is a seed rich in minerals such as copper, iron, zinc and magnesium

The pine nut is a typical Brazilian seed . It gives rise to a tree called araucaria, found in southern Brazil, and is a food widely consumed there. But what most people don’t know is that the pinion is full of benefits and you can make different recipes with it. Meet some of them now!

Pinion contains antioxidants and is a source of omega 6 and 9

Pine nuts have several health benefits. Rich in antioxidants, it prevents premature aging, fights free radicals and prevents oxidation of cells , even preventing cancer. It is also a source of omega 6, which works by improving immunity, protects the nervous system and improves the skin, and also in omega 9, which controls cholesterol and benefits those who exercise .

Rich in various minerals

This seed is rich in so many minerals that it is even difficult to count . It is rich in copper, which helps in the rejuvenation of skin and hair; zinc, which among other benefits prevents hyperglycemia; sulfur, which is anti-inflammatory and helps in the defense of the body; phosphorus and calcium, responsible for the good formation of bones and teeth; potassium, which controls blood pressure; iron, which prevents anemia; magnesium, which prevents cardiovascular diseases; and manganese, which regulates metabolism. Yes, it is a lot!

Pinhão also controls hunger

Remember omega 6? It has another very important function for those who have binge eating : it helps to release various hormones in the body – among them, cholecystokinin. This substance decreases the desire to eat, controlling hunger and binge eating. Incredible, right?

You can make risotto, cake and even sauté with pine nuts

If you think that you cannot make good recipes with pine nuts, you are wrong ! It can be eaten pure, just sautéed in garlic and butter; cooked in a beautiful risotto with arboreal rice, and even in a fit cake, with brown sugar and coconut milk. The seed can still be tasted in the salad, in the farofa, cooked in puree … Use your imagination!

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