Similarities and differences in the nutritional composition of nuts and seeds in Serbia

Abstract

Nuts and seeds are an indispensable part of the plant-based diet, which is becoming increasingly popular due to the evidence of their health benefits and contribution to sustainability and planetary health. Since the health effects of consuming nuts and seeds directly depend on their nutritional composition and consumed amount, it is essential to know the exact chemical composition of each nut and seed so that appropriate dietary interventions can be adequately planned. The present study aimed to examine the chemical composition of nuts and seeds obtained from the Serbian market and to highlight the similarities and differences in their nutritional composition. In twenty-four samples of nuts and seeds, the content of total lipids, including fatty acid profile, total proteins, including amino acid profile, total carbohydrates (sugars and fibers), phytosterols, and minerals were determined. Content of selected nutrients in grams (g) or milligrams (mg) of nuts and seeds was expressed in one portion (28 g) and as a percentage of contribution of Reference Intakes (% RI) and Dietary Reference Value (% DRV) for macronutrients and minerals, respectively. Some of the seed representatives appeared to be rich sources of essential omega-3 fatty acid, α-linolenic acid (ALA) (flax seed vs. walnut, 6.50 vs. 0.56 g per portion, respectively), dietary fibers (chia seed vs. raw almond, 10.6 vs. 3.4 g per portion, respectively), calcium (black sesame seed vs. almond roasted, 32.4% NRV vs. 8.1% NRV per portion, respectively), magnesium (hemp seed vs. Brazil nut, 38.3% NRV vs. 27.8% NRV per portion, respectively), and zinc (hemp seed vs. pine nut, 21.4% NRV vs. 17.6% NRV per portion, respectively). Our results highlighted the crucial role of seeds in the diet, especially as a better source of nutrients compared to nuts. Furthermore, it was seen that nuts and seeds are different and complementary in their composition. Thus, in order Frontiers in Nutrition 01 frontiersin.org Dodevska et al. 10.3389/fnut.2022.1003125to meet the needs for certain nutrients for which nuts and seeds are used as dietary sources (essential fatty acids, minerals, dietary fibers), it would be beneficial to combine both nuts and seeds as a part of a healthy dietary pattern.

Effect of conduction drying on nutrient and fatty acid profiles: a comparative analysis of hazelnuts and walnuts

“…The starch content of both nut species varied only slightly, ranging from 2.1 to 3.21% at the different drying conditions. However, a significant decrease in pH was observed for hazelnuts, from 6.98 at 60°C for 30 min in 2020 to 6.27 at 80°C for 45 min in 2021.These data suggest that drying conditions have a significant effect on the nutrient composition of hazelnuts and walnuts, which is consistent with previous results demonstrating variability in nutrient composition as a function of environmental conditions (Müller et al, 2020;Dodevska et al, 2022).…”

“…Although there were no significant differences, walnuts had a slightly higher fat content (62.83%) than hazelnuts (62.24%) in 2021. The carbohydrate and starch content of hazelnuts was also higher than that of walnuts in both years, complementing existing data from Dodevska et al (2022) showing generally lower carbohydrate contents in various nuts. Minor but consistent differences were observed in pH value between the two nut species, with hazelnuts having slightly lower pH in both 2020 and 2021.…”

Avengers, assemble the literature! A multi‐study review of consumption, environmental values, and planetary health research

“…Cluster 6 involves the advocacy for planetary health diet . Alongside Cluster 8, this cluster is one of the most recent clusters, with an average publication year of 2022 for three articles: Bach‐Faig et al (2022) engage in consensus‐building around the conceptualization and implementation of sustainable healthy diets, whereas Dodevska et al (2022) set the record on the similarities and differences in the nutritional composition of nuts and seeds while Harris et al (2022) reveal the challenges, opportunities, and knowledge gaps in fruit and vegetable biodiversity for nutritionally diverse diets.…”

A comparative analysis of the biochemical constituents and nutritional role of the Wild Sour Plum (Ximenia caffra) nut with commercial nuts for potential commercialisation

“…Total fat content was determined according to the recommended standard procedure of ISO 12966-2, followed by [8] with a minor modification (triplicate). Briefly, fatty acid glycerides were converted into the appropriate methyl esters, and gas chromatography was used to establish the fatty acid composition.…”

“…Regarding total carbohydrate content analysis, expressed in grams per 100 g dry weight (g/100 g DW), a method reported by [8] developed by [19] was used with minor modification (triplicate). In summary, a 50 ml test tube was filled with a sample of ~ 5 g of dried powder of wild sour plum nuts, macadamia nuts, and pecan nuts.…”