Кіріспе
Жаңғақ пастасы – жаңғақтарды ұнтақтап, пастаға айналдырып дайындалатын тағамдық өнім. Нәтижесінде майлылығы жоғары болады және оны нағыз май сияқты жаюға болады, бірақ басқа тұрғыдан қарағанда ешқандай байланысы жоқ. Жаңғақ пасталарына мыналар жатады:
A nut butter is a spreadable foodstuff made by grinding nuts into a paste. The result has a high fat content and can be spread like true butter, but is otherwise unrelated. Nut butters include:
Acorn
Almond
Cashew
Hazelnut
Macadamia
Peanut
Pecan
Pistachio
Walnut
The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters. Similar spreads can also be made from seeds not considered nuts in a culinary sense:
Pumpkin seed
Sesame seed (usually called tahini)
Soybean – made from soynuts (roasted soybeans)
Sunflower seed
Hummus or chickpea spread
Nut and seed butters have a high content of protein, fiber, and essential fatty acids, and can be used to replace butter or margarine on bread or toast. Nut butters can also be used as dipping sauces for apples and bananas, toppings for oatmeal or smoothie bowls, and ingredients in Asian sauces. The grinding of nuts into a paste has a long history. Almond paste or marzipan was highly prized by the caliphs of Baghdad. The Kitab al Tabikh or Book of Recipes was a collection of recipes from the court of ninth century Baghdad. The most esteemed sweet was lauziinaq, an almond paste much like marzipan." Hazelnut butter was mixed with chocolate to overcome shortages during the Napoleonic wars and WWII, which led to the invention of gianduja chocolate spreads (e. g. Nutella).
Емен
Бадам
Кашью
Фундук
Макадамия
Жержеміш
Пекан
Фисташка
Жаңғақ
A nut butter is a spreadable foodstuff made by grinding nuts into a paste. The result has a high fat content and can be spread like true butter, but is otherwise unrelated. Nut butters include:
Acorn
Almond
Cashew
Hazelnut
Macadamia
Peanut
Pecan
Pistachio
Walnut
The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters. Similar spreads can also be made from seeds not considered nuts in a culinary sense:
Pumpkin seed
Sesame seed (usually called tahini)
Soybean – made from soynuts (roasted soybeans)
Sunflower seed
Hummus or chickpea spread
Nut and seed butters have a high content of protein, fiber, and essential fatty acids, and can be used to replace butter or margarine on bread or toast. Nut butters can also be used as dipping sauces for apples and bananas, toppings for oatmeal or smoothie bowls, and ingredients in Asian sauces. The grinding of nuts into a paste has a long history. Almond paste or marzipan was highly prized by the caliphs of Baghdad. The Kitab al Tabikh or Book of Recipes was a collection of recipes from the court of ninth century Baghdad. The most esteemed sweet was lauziinaq, an almond paste much like marzipan." Hazelnut butter was mixed with chocolate to overcome shortages during the Napoleonic wars and WWII, which led to the invention of gianduja chocolate spreads (e. g. Nutella).
Бадам, кашью, макадамия, жержеміш, пекан, фисташка және жаңғақ ботаникалық мағынада нағыз жаңғақ емес. Алайда, олар тағамдық мағынада жаңғақ саналатындықтан, олардан жасалған ұнтақталған пасталар жаңғақ пастасы деп аталады. Тағамдық мағынада жаңғаққа жатпайтын тұқымдардан да осыған ұқсас пасталар жасалуы мүмкін:
A nut butter is a spreadable foodstuff made by grinding nuts into a paste. The result has a high fat content and can be spread like true butter, but is otherwise unrelated. Nut butters include:
Acorn
Almond
Cashew
Hazelnut
Macadamia
Peanut
Pecan
Pistachio
Walnut
The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters. Similar spreads can also be made from seeds not considered nuts in a culinary sense:
Pumpkin seed
Sesame seed (usually called tahini)
Soybean – made from soynuts (roasted soybeans)
Sunflower seed
Hummus or chickpea spread
Nut and seed butters have a high content of protein, fiber, and essential fatty acids, and can be used to replace butter or margarine on bread or toast. Nut butters can also be used as dipping sauces for apples and bananas, toppings for oatmeal or smoothie bowls, and ingredients in Asian sauces. The grinding of nuts into a paste has a long history. Almond paste or marzipan was highly prized by the caliphs of Baghdad. The Kitab al Tabikh or Book of Recipes was a collection of recipes from the court of ninth century Baghdad. The most esteemed sweet was lauziinaq, an almond paste much like marzipan." Hazelnut butter was mixed with chocolate to overcome shortages during the Napoleonic wars and WWII, which led to the invention of gianduja chocolate spreads (e. g. Nutella).
Қабақ тұқымы
Күнжіт тұқымы (көбінесе тахини деп аталады)
Соя – соя жаңғақтарынан (қуырылған соя бұршақтарынан) жасалады
Күнбағыс тұқымы
Хумус немесе нөхат пастасы
A nut butter is a spreadable foodstuff made by grinding nuts into a paste. The result has a high fat content and can be spread like true butter, but is otherwise unrelated. Nut butters include:
Acorn
Almond
Cashew
Hazelnut
Macadamia
Peanut
Pecan
Pistachio
Walnut
The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters. Similar spreads can also be made from seeds not considered nuts in a culinary sense:
Pumpkin seed
Sesame seed (usually called tahini)
Soybean – made from soynuts (roasted soybeans)
Sunflower seed
Hummus or chickpea spread
Nut and seed butters have a high content of protein, fiber, and essential fatty acids, and can be used to replace butter or margarine on bread or toast. Nut butters can also be used as dipping sauces for apples and bananas, toppings for oatmeal or smoothie bowls, and ingredients in Asian sauces. The grinding of nuts into a paste has a long history. Almond paste or marzipan was highly prized by the caliphs of Baghdad. The Kitab al Tabikh or Book of Recipes was a collection of recipes from the court of ninth century Baghdad. The most esteemed sweet was lauziinaq, an almond paste much like marzipan." Hazelnut butter was mixed with chocolate to overcome shortages during the Napoleonic wars and WWII, which led to the invention of gianduja chocolate spreads (e. g. Nutella).
Жаңғақ пен тұқым пасталарында белок, талшық және қажетті май қышқылдарының құрамы жоғары, оларды нан немесе тостауға май немесе маргариннің орнына қолдануға болады. Жаңғақ пастасын алма мен бананға мақтап жеуге, сүт немесе коктейльге қосып жеуге, сондай-ақ азиялық соустардың құрамына пайдалануға болады. Жаңғақтарды пастаға айналдырып ұнтақтаудың тарихы ерте заманнан басталады. Бадам пастасы немесе марципан Бағдад халифаларының арасында жоғары бағаланған. «Китаб әл-Табих» немесе «Рецептер кітабы» – 9 ғасырдағы Бағдад сарайынан шыққан рецептер жинағы. Ең танымал тәтті – лаузинак, яғни марципанға ұқсас бадам пастасы. Фундук пастасын шоколадпен араластырып, Наполеон соғыстары мен Екінші дүниежүзілік соғыстағы тапшылықты жеңуге тырысты, нәтижесінде гиандужа шоколадты пастасы (мысалы, Нутелла) ойлап табылды.
A nut butter is a spreadable foodstuff made by grinding nuts into a paste. The result has a high fat content and can be spread like true butter, but is otherwise unrelated. Nut butters include:
Acorn
Almond
Cashew
Hazelnut
Macadamia
Peanut
Pecan
Pistachio
Walnut
The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters. Similar spreads can also be made from seeds not considered nuts in a culinary sense:
Pumpkin seed
Sesame seed (usually called tahini)
Soybean – made from soynuts (roasted soybeans)
Sunflower seed
Hummus or chickpea spread
Nut and seed butters have a high content of protein, fiber, and essential fatty acids, and can be used to replace butter or margarine on bread or toast. Nut butters can also be used as dipping sauces for apples and bananas, toppings for oatmeal or smoothie bowls, and ingredients in Asian sauces. The grinding of nuts into a paste has a long history. Almond paste or marzipan was highly prized by the caliphs of Baghdad. The Kitab al Tabikh or Book of Recipes was a collection of recipes from the court of ninth century Baghdad. The most esteemed sweet was lauziinaq, an almond paste much like marzipan." Hazelnut butter was mixed with chocolate to overcome shortages during the Napoleonic wars and WWII, which led to the invention of gianduja chocolate spreads (e. g. Nutella).
Тамақ қасиеттері
Келесі кестеде кейбір жаңғақ және тұқым майларының шамамен тамақтану қасиеттері (1 ас қасық немесе шамамен 15 грамм) көрсетілген. Олардың көпшілігіне жаңғақ майының тамақтану құрамын өзгерте алатын қосымша майлар немесе басқа да ингредиенттер қосылған. Май Азықтық энергиясы кДж (ккал) Белок (г) Май (г) Кальций (мг) Цинк (мг) Бадам майы 2.4 9.5 43 0.5 Кажу майы 2.8 8 7 0.8 Фундук майы 2 9.5 Белгісіз Белгісіз Жертең майы – табиғи 3.8 8 7 0.4 Жертең майы – майлылығы азайтылған 4 6 Белгісіз 0.4 Күнбағыс майы 3 7 Белгісіз Белгісіз Соя майы (тәттілендірілген) 4 5.5 50 Белгісіз Соя майы (тәттілендірілмеген) 4 6.5 30 Белгісіз Соя-жертең майы (тәттілендірілген) 2 1.2 40 Белгісіз Тахини 2.6 8 64 0.7