Введение
Паста из орехов – это намазываемый продукт питания, получаемый путем измельчения орехов в пасту. Полученный продукт имеет высокое содержание жира и может намазываться как настоящее масло, но в остальном не имеет с ним ничего общего. Ореховые пасты включают в себя:
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).
Жёлудь
Миндаль
Кешью
Фундук
Макадамия
Арахис
Пекан
Фисташка
Грецкий орех
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).
Миндаль, кешью, макадамия, арахис, пекан, фисташка и грецкий орех не являются настоящими орехами в ботаническом смысле. Однако, поскольку они считаются орехами в кулинарном смысле, их измельченные пасты называются ореховыми пастами. Подобные пасты также могут быть сделаны из семян, которые не считаются орехами в кулинарном смысле:
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).
Семена тыквы
Семена кунжута (обычно называемые тахини)
Соя – из соевых орехов (жареной сои)
Семена подсолнечника
Хумус или паста из нута
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).
Ореховые и семенные пасты содержат много белка, клетчатки и незаменимых жирных кислот и могут использоваться вместо масла или маргарина на хлебе или тостах. Ореховые пасты также можно использовать в качестве соусов для яблок и бананов, добавок к овсянке или смузи-боулам, а также ингредиентов в азиатских соусах. Измельчение орехов в пасту имеет давнюю историю. Миндальная паста или марципан высоко ценились халифами Багдада. «Китаб аль-Табих», или «Книга рецептов», представляла собой сборник рецептов из двора Багдада IX века. Самым ценным десертом был лаузинак – миндальная паста, очень похожая на марципан. Фундучную пасту смешивали с шоколадом, чтобы преодолеть нехватку во время наполеоновских войн и Второй мировой войны, что привело к изобретению шоколадных паст типа джиандуйя (например, Nutella).
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).
Пищевые свойства
В следующей таблице приведены некоторые приблизительные пищевые свойства (для расчетной порции 1 столовой ложки или примерно 15 граммов) некоторых паст из орехов и семян. Многие из них содержат дополнительные масла или другие ингредиенты, которые могут изменить пищевую ценность пасты. Паста Пищевая энергия кДж (ккал) Белок (г) Жир (г) Кальций (мг) Цинк (мг) Миндальная паста 2.4 9.5 43 0.5 Паста из кешью 2.8 8 7 0.8 Паста из фундука 2 9.5 N/A N/A Арахисовая паста – натуральная 3.8 8 7 0.4 Арахисовая паста – с пониженным содержанием жира 4 6 N/A 0.4 Паста из семян подсолнечника 3 7 N/A N/A Соевая паста (с добавлением сахара) 4 5.5 50 N/A Соевая паста (без добавления сахара) 4 6.5 30 N/A Соево-арахисовая паста (с добавлением сахара) 2 1.2 40 N/A Тахини 2.6 8 64 0.7