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

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 to 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.

[1]  S. Ignjatović,et al.  Effects of short-term magnesium supplementation on ionized, total magnesium and other relevant electrolytes levels , 2022, Biometals : an international journal on the role of metal ions in biology, biochemistry, and medicine.

[2]  P. Calder,et al.  Beneficial Outcomes of Omega-6 and Omega-3 Polyunsaturated Fatty Acids on Human Health: An Update for 2021 , 2021, Nutrients.

[3]  D. Manojlović,et al.  Possible zinc deficiency in the Serbian population: examination of body fluids, whole blood and solid tissues , 2021, Environmental Science and Pollution Research.

[4]  Cecilia Prata,et al.  Magnesium: Biochemistry, Nutrition, Detection, and Social Impact of Diseases Linked to Its Deficiency , 2021, Nutrients.

[5]  D. Mozaffarian,et al.  A comparison of different practical indices for assessing carbohydrate quality among carbohydrate-rich processed products in the US , 2020, PloS one.

[6]  M. Styczyńska,et al.  Mineral composition of tree nuts and seeds , 2020 .

[7]  D. Mozaffarian,et al.  Application of the ≤ 10:1 carbohydrate to fiber ratio to identify healthy grain foods and its association with cardiometabolic risk factors , 2019, European Journal of Nutrition.

[8]  M. Arimond,et al.  A Global Review of Food-Based Dietary Guidelines , 2019, Advances in nutrition.

[9]  S. Janković,et al.  Status of cardiovascular health in the Republic of Serbia: Results from the National Health Survey , 2019, PloS one.

[10]  Lipeng Wu,et al.  Quantitative determination of free and esterified phytosterol profile in nuts and seeds commonly consumed in China by SPE/GC–MS , 2019, LWT.

[11]  Clara S A Sugizaki,et al.  Potential Prebiotic Properties of Nuts and Edible Seeds and Their Relationship to Obesity , 2018, Nutrients.

[12]  T. Workneh,et al.  Potato (Solanum tuberosum L.) nutritional changes associated with French fry processing: Comparison of low-temperature long-time and high-temperature short-time blanching and frying treatments , 2018, LWT.

[13]  J. Fenton,et al.  Quantification of fatty acid and mineral levels of selected seeds, nuts, and oils in Northern Ghana , 2018, Journal of Food Science and Technology.

[14]  SY. Tan,et al.  Nuts and Cardiovascular Disease Prevention , 2018, Current Atherosclerosis Reports.

[15]  M. Palasciano,et al.  Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar , 2018, Journal of the science of food and agriculture.

[16]  L. Vlase,et al.  Anti-aging potential of tree nuts with a focus on the phytochemical composition, molecular mechanisms and thermal stability of major bioactive compounds. , 2018, Food & function.

[17]  X. Fang,et al.  Dietary magnesium intake and the risk of cardiovascular disease, type 2 diabetes, and all-cause mortality: a dose–response meta-analysis of prospective cohort studies , 2016, BMC Medicine.

[18]  P. Bermejo-Barrera,et al.  Bioavailability assessment of essential and toxic metals in edible nuts and seeds. , 2016, Food chemistry.

[19]  S. Hill,et al.  Determination and evaluation of element bioaccessibility in some nuts and seeds by in-vitro gastro-intestinal method , 2016 .

[20]  Lawrence A Leiter,et al.  Effect of Replacing Animal Protein with Plant Protein on Glycemic Control in Diabetes: A Systematic Review and Meta-Analysis of Randomized Controlled Trials , 2015, Nutrients.

[21]  N. Inestrosa,et al.  Is L-methionine a trigger factor for Alzheimer’s-like neurodegeneration?: Changes in Aβ oligomers, tau phosphorylation, synaptic proteins, Wnt signaling and behavioral impairment in wild-type mice , 2015, Molecular Neurodegeneration.

[22]  M. Buchowski.  CHAPTER 1:Calcium in the Context of Dietary Sources and Metabolism , 2015 .

[23]  A. Gomes,et al.  Nuts and legume seeds for cardiovascular risk reduction: scientific evidence and mechanisms of action. , 2015, Nutrition reviews.

[24]  E. Ros.  Nuts and CVD , 2015, British Journal of Nutrition.

[25]  C. Irwin,et al.  Flaxseed consumption may reduce blood pressure: a systematic review and meta-analysis of controlled trials. , 2015, The Journal of nutrition.

[26]  B. Rabrenović,et al.  The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds , 2014 .

[27]  J. Suliburska,et al.  Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts , 2014, Journal of Food Science and Technology.

[28]  J. Mann,et al.  Markers of Cardiovascular Risk in Postmenopausal Women with Type 2 Diabetes Are Improved by the Daily Consumption of Almonds or Sunflower Kernels: A Feeding Study , 2012, ISRN nutrition.

[29]  Dolores Corella,et al.  Cohort profile: design and methods of the PREDIMED study. , 2012, International journal of epidemiology.

[30]  Efsa Panel on Dietetic Products.  Scientific Opinion on the substantiation of health claims related to walnuts and maintenance of normal blood LDL-cholesterol concentrations (ID 1156, 1158) and improvement of endothelium-dependent vasodilation (ID 1155, 1157) pursuant to Article 13(1) of Regulation (EC) No 1924/2006 , 2011 .

[31]  D. Mozaffarian,et al.  Defining and Setting National Goals for Cardiovascular Health Promotion and Disease Reduction: The American Heart Association's Strategic Impact Goal Through 2020 and Beyond , 2010, Circulation.

[32]  O. Franco,et al.  Meta-analysis of the effects of flaxseed interventions on blood lipids. , 2009, The American journal of clinical nutrition.

[33]  K. Platel,et al.  Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India. , 2007, Journal of trace elements in medicine and biology : organ of the Society for Minerals and Trace Elements.

[34]  E. Ros,et al.  Dietary fibre, nuts and cardiovascular diseases , 2006, British Journal of Nutrition.

[35]  S. Sathe,et al.  Chemical composition of selected edible nut seeds. , 2006, Journal of agricultural and food chemistry.

[36]  K. Phillips,et al.  Phytosterol composition of nuts and seeds commonly consumed in the United States. , 2005, Journal of agricultural and food chemistry.

[37]  Anita S. Pershern,et al.  Analysis of factors influencing lipid oxidation in hazelnuts (Corylus spp.) , 1995 .

[38]  P. Tsao,et al.  Anti-atherogenic effect of nuts: is the answer NO? , 1993, Archives of internal medicine.

[39]  N. Asp,et al.  Determination of total dietary fiber in foods and food products: collaborative study. , 1985, Journal - Association of Official Analytical Chemists.

[40]  OUP accepted manuscript , 2022, Advances in Nutrition: An International Review Journal.

[41]  M. Glibetić,et al.  Health Benefits of Nut Consumption , 2018 .

[42]  E. Ertaş,et al.  Evaluation of Fatty Acid Composition, Antioxidant and Antimicrobial Activity, Mineral Composition and Calorie Values of Some Nuts and Seeds from Turkey , 2012 .