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Nutrition Value

The mentioned nutritional value present on the About Us page has been taken from the following authenticated source of wikipedia:

ALMONDS

Location : California USA, Afghanistan, Iran

Nutritional value per 100 g (3.5 oz)
Energy 2,408 kJ (576 kcal)
Carbohydrates
21.69 g
Starch 0.74 g
Sugars
lactose
3.89 g
0.00 g
Dietary fiber 12.2 g
Fat
49.42 g
Saturated 3.731 g
Monounsaturated 30.889 g
Polyunsaturated 12.070 g
Protein
21.22 g
Tryptophan 0.214 g
Threonine 0.598 g
Isoleucine 0.702 g
Leucine 1.488 g
Lysine 0.580 g
Methionine 0.151 g
Cystine 0.189 g
Phenylalanine 1.120 g
Tyrosine 0.452 g
Valine 0.817 g
Arginine 2.446 g
Histidine 0.557 g
Alanine 1.027 g
Aspartic acid 2.911 g
Glutamic acid 6.810 g
Glycine 1.469 g
Proline 1.032 g
Serine 0.948 g
Vitamins Quantity
Vitamin A equiv.
beta-Carotene
lutein zeaxanthin
1 μg
1 μg
Vitamin A 1 IU
Thiamine (B1) 0.211 mg
Riboflavin (B2) 1.014 mg
Niacin (B3) 3.385 mg
Pantothenic acid (B5) 0.469 mg
Vitamin B6 0.143 mg
Folate (B9) 50 μg
Choline 52.1 mg
Vitamin C 0 mg
Vitamin D 0 μg
Vitamin E 26.2 mg
Vitamin K 0.0 μg
Minerals Quantity
Calcium 264 mg
Copper 0.99 mg
Iron 3.72 mg
Magnesium 268 mg
Manganese 2.285 mg
Phosphorus 484 mg
Potassium 705 mg
Selenium 2.5 μg
Sodium 1 mg
Zinc 3.08 mg
Other constituents Quantity
Water 4.70 g

Nutritional value:

The almond is a nutritionally dense food and a 100 gram amount is a rich source (>20% of the Daily value, DV) of the B vitamins riboflavin and niacin, vitamin E, and the essential minerals calcium, iron, magnesium, manganese, phosphorus, and zinc. The same amount is also a good source (10–19% DV) of the B vitamins thiamine, vitamin B6, and folate; choline; and the essential mineral potassium. They are also rich in dietary fiber, monounsaturated fats, and polyunsaturated fats, fats which potentially may lower LDL cholesterol. Typical of nuts and seeds, almonds also contain phytosterols such as beta sitosterol, stigmasterol, campesterol, sitostanol, and campestanol, which have been associated with cholesterol-lowering properties.

CASHEWS

Location: India

Nutritional value per 100 g (3.5 oz)
Energy 553 kcal (2,310 kJ)
Carbohydrates
30.19 g
Starch 0.74 g
Sugars
lactose
5.91 g
0.00 g
Dietary fiber 3.3 g
Fat
43.85 g
Saturated 7.783 g
Monounsaturated 23.797 g
Polyunsaturated 7.845 g
Protein
18.22 g
Vitamins Quantity
Vitamin A 0 IU
Thiamine (B1) 0.423 mg
Riboflavin (B2) 0.058 mg
Niacin (B3) 1.062 mg
Pantothenic acid (B5) 0.86 mg
Vitamin B6 0.417 mg
Folate (B9) 25 μg
Vitamin B12 0 μg
Vitamin C 0.5 mg
Vitamin D 0 μg
Vitamin E 0.90 mg
Vitamin K 34.1 μg
Minerals Quantity
Calcium 37 mg
Copper 2.2 mg
Iron 6.68 mg
Magnesium 292 mg
Manganese 1.66 mg
Phosphorus 593 mg
Potassium 660 mg
Selenium 19.9 μg
Sodium 12 mg
Zinc 5.78 mg
Other constituents Quantity
Water 5.20 g

Nutritional value:

In a 100-gram serving, raw cashews provide 553 Calories, 67% of the Daily Value (DV) in total fats, 36% DV of protein, 13% DV of dietary fiber and 11% DV of carbohydrates (table). Cashews are rich sources (> 19% DV) of dietary minerals, including particularly copper, manganese, phosphorus, and magnesium (79-110% DV), and of thiamin, vitamin B6 and vitamin K (32-37% DV) (table).Iron, potassium, zinc, and selenium are present in significant content (14-61% DV) (table). Cashews (100 grams, raw) contain 113 milligrams (1.74 gr) of beta-sitosterol.

DRIED APRICOTS

Location: India, Afghanistan

Nutritional value per 100 g (3.5 oz)
Energy 1,009 kJ (241 kcal)
Carbohydrates
63 g
Sugars 53 g
Dietary fibre 7 g
Fat
0.5 g
Protein
3.4 g
Vitamins Quantity
Vitamin A equiv.
beta-Carotene
180 μg
2163 μg
Thiamine (B1) 0.015 mg
Riboflavin (B2) 0.074 mg
Niacin (B3) 2.589 mg
Pantothenic acid (B5) 0.516 mg
Vitamin B6 0.143 mg
Folate (B9) 10 μg
Vitamin C 1 mg
Vitamin E 4.33 mg
Vitamin K 3.1 μg
Minerals Quantity
Calcium 55 mg
Iron 2.66 mg
Magnesium 32 mg
Manganese 0.235 mg
Phosphorus 71 mg
Potassium 1162 mg
Sodium 10 mg
Zinc 0.29 mg

Nutritional value:

A popular health food snack, dried apricots are low in calories and high in fibre. They are a good source of vitamin A, beta carotene and potassium and have a low glycaemic index. Apricot kernels are traditionally used in Chinese medicine for treating asthma, coughs and constipation.

When treated with Sulfur Dioxide (E220), the colour is vivid orange. Organic fruit not treated with Sulfur Dioxide is darker in colour and has a coarser texture. When apricots are dried, the relative concentration of nutrients is increased, with vitamin A, Vitamin E, Potassium and Iron having Daily Values above 25%.

FIGS

Location: Afghanistan

Nutritional value per 100 g (3.5 oz)
Energy 1,041 kJ (249 kcal)
Carbohydrates
63.9 g
Sugars 47.9 g
Dietary fiber 9.8 g
Fat
0.93 g
Protein
3.3 g
Vitamins Quantity
Vitamin A equiv. 0 μg
Thiamine (B1) 0.085 mg
Riboflavin (B2) 0.082 mg
Niacin (B3) 0.62 mg
Pantothenic acid (B5) 0.43 mg
Vitamin B6 0.11 mg
Folate (B9) 9 μg
Vitamin C 1 mg
Vitamin E 0.35 mg
Vitamin K 15.6 μg
Minerals Quantity
Calcium 162 mg
Iron 2 mg
Magnesium 68 mg
Manganese 0.51 mg
Phosphorus 67 mg
Potassium 680 mg
Sodium 10 mg
Zinc 0.55 mg

Nutritional value:

Raw figs are a good source (14% of the Daily Value, DV) of dietary fiber per 100 gram serving (74 calories), but otherwise do not supply essential nutrients in significant content (table).

In a 100 gram serving providing 229 calories, dried figs are a rich source (more than 20% DV) of dietary fiber and the essential mineral, manganese (26% DV), while several other dietary minerals are in moderate-to-low content.

Macronutrients

A 1/4 cup serving of dried figs contains 93 calories, 1 gram of protein, 0.4 gram of fat and 24 grams of carbohydrate, including 4 grams of fiber, or 16 percent of the daily value for fiber. Dried figs have more fiber per serving than any other fruit, according to the Academy of Nutrition and Dietetics.

Micronutrients

Each serving of dried figs provides 253 milligrams of potassium and 6 micrograms of vitamin K, or 7 percent of the DV, along with 60 milligrams of calcium and 25 milligrams of magnesium, or 6 percent of the DV for these nutrients. Potassium is necessary for proper heart, muscle and digestive function. Your body uses vitamin K for blood clotting, calcium for strong bones and teeth and magnesium for immune system, heart and nerve function.

Potential Health Benefits

Figs contain a type of antioxidant called phenols, which may lower your risk for heart disease and cancer by preventing cell damage by dangerous free radicals. Fiber lowers your risk for high cholesterol, heart disease and constipation. The fiber in figs may also help you lose weight since it makes figs more filling, helping you eat fewer calories.

PISTACHIOS

Location: USA, Iran

Nutritional value per 100 g (3.5 oz)
Energy 2,351 kJ (562 kcal)
Carbohydrates
27.51 g
Sugars 7.66 g
Dietary fiber 10.3 g
Fat
45.39 g
Saturated 5.556 g
Monounsaturated 23.820 g
Polyunsaturated 13.744 g
Protein
20.27 g
Vitamins Quantity
Vitamin A equiv.
lutein zeaxanthin
1205 μg
Thiamine (B1) 0.87 mg
Riboflavin (B2) 0.160 mg
Niacin (B3) 1.300 mg
Pantothenic acid (B5) 0.52 mg
Vitamin B6 1.700 mg
Folate(B9) 51 μg
Vitamin B12 0 μg
Vitamin C 5.6 mg
Vitamin D 0 μg
Vitamin E 2.3 mg
Vitamin K 13.2 μg
Minerals Quantity
Calcium 105 mg
Iron 3.92 mg
Magnesium 121 mg
Manganese 1.2 mg
Phosphorus 490 mg
Potassium 1025 mg
Zinc 2.2 mg

Nutritional value:

Pistachios are a nutritionally dense food. In a 100 gram serving, pistachios provide 562 calories and are a rich source (20% or more of the Daily Value or DV) of protein, dietary fiber, several dietary minerals and the B vitamins, thiamin and especially vitamin B6 at 131% DV (table).[29] Pistachios are a good source (10–19% DV) of calcium, riboflavin, vitamin B5, folate, vitamin E , and vitamin K.

The fat profile of raw pistachios consists of saturated fats, monounsaturated fats and polyunsaturated fats. Saturated fatty acids include palmitic acid (10% of total) and stearic acid (2%). Oleic acid is the most common monounsaturated fatty acid (51% of total fat) and linoleic acid, a polyunsaturated fatty acid, is 31% of total fat.Relative to other tree nuts, pistachios have a lower amount of fat and calories but higher amounts of potassium, vitamin K, γ-tocopherol, and certain phytochemicals such as carotenoids and phytosterols.

RAISINS

Location: India, Afghanistan, Iran

Nutritional value per 100 g (3.5 oz)
Energy 1,252 kJ (299 kcal)
Carbohydrates
79.18 g
Sugars 59.19 g
Dietary fiber 3.7 g
Fat
0.46 g
Protein
3.07 g
Vitamins Quantity
Thiamine (B1) 0.106 mg
Riboflavin (B2) 0.125 mg
Niacin (B3) 0.766 mg
Pantothenic acid (B5) 0.095 mg
Vitamin B6 0.174 mg
Folate (B9) 5 μg
Choline 11.1 mg
Vitamin C 2.3 mg
Vitamin E 0.12 mg
Vitamin K 3.5 μg
Minerals Quantity
Calcium 50 mg
Iron 1.88 mg
Magnesium 32 mg
Manganese 0.299 mg
Phosphorus 101 mg
Potassium 749 mg
Sodium 11 mg
Zinc 0.22 mg
Other constituents Quantity
Fluoride 233.9 µg

Nutritional value:

Raisins are rich in dietary fiber, carbohydrates with a low glycemic index, and minerals like copper and iron, with a low fat content. Raisins are often recommended as a snack for weight control because they help the control of glucose, the good functioning of the digestive system and the regulation of blood pressure. Replacing unhealthy snacks with raisins as a dietary habit has shown positive benefits in patients with type 2 diabetes, including reduced diastolic blood pressure and increased levels of plasma antioxidants. Corinthian raisins are a moderate glycemic index fruit that can be consumed in small amounts even by diabetic patients instead of sweets. Antioxidants in Greek raisins may reduce the risk for malignancies in the stomach and colon. Raisins have one of the highest concentrations of boron in dried food, containing between 2 and 3 mg per 100 grams. Boron may be important for maintaining healthy bone and joint quality. It has been shown to benefit testosterone synthesis.

Raisins can contain up to 72% sugars by weight, most of which is fructose and glucose. They also contain about 3% protein and 3.7%–6.8% dietary fiber. Raisins, like prunes and apricots, are also high in certain antioxidants, but have a lower vitamin C content than fresh grapes. Raisins are low in sodium and contain no cholesterol.

Among individuals with mild increases in blood pressure, the routine consumption of raisins (three times a day) may significantly lower blood pressure, especially when compared to eating other common snacks.

WALNUTS

Location: Chile, USA

Nutritional value per 100 grams
Energy 2,738 kJ (654 kcal)
Carbohydrates
13.71
Starch 0.06
Sugars 2.61
Dietary fiber 6.7
Fat
65.21
Saturated 6.126
Monounsaturated 8.933
Polyunsaturated 47.174
Protein
15.23
Vitamins Quantity
Vitamin A equiv.
beta-Carotene
lutein zeaxanthin
1 μg
12 μg
9 μg
Vitamin A 20 IU
Thiamine (B1) 0.341 mg
Riboflavin (B2) 0.15 mg
Niacin (B3) 1.125 mg
Pantothenic acid (B5) 0.570 mg
Vitamin B6 0.537 mg
Folate (B9) 98 μg
Vitamin B12 0 μg
Vitamin C 1.3 mg
Vitamin E 0.7 mg
Vitamin K 2.7 μg
Minerals Quantity
Calcium 98 mg
Iron 2.91 mg
Magnesium 158 mg
Manganese 3.414 mg
Phosphorus 346 mg
Potassium 441 mg
Sodium 2 mg
Zinc 3.09 mg
Other constituents Quantity
Water 4.07 g

Nutritional value:

Walnuts without shells are 4% water, 15% protein, 65% fat, and 14% carbohydrates, including 7% dietary fiber.

In a 100-gram serving, walnuts provide 2,740 kilojoules (654 kcal) and rich content (more than 19% of the Daily Value or DV) of several dietary minerals, particularly manganese at 163% DV, and B vitamins.

While English walnuts are the most commonly consumed, their nutrient density and profile are generally similar to those of black walnuts.

Unlike most nuts that are high in monounsaturated fatty acids, walnut oil is composed largely of polyunsaturated fatty acids (72% of total fats), particularly alpha-linolenic acid (14%) and linoleic acid (58%), although it does contain oleic acidas 13% of total fats.

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