Based on our research on different methods of roasting nuts and seeds, we would first say that there seems to be no magical best way to roast food in this magical food group. Although nuts and seeds of total protein, total fiber and total fat content is similar, but their overall nutrition is actually quite diverse, so they can through different under the influence of different baking temperature and time.
Generally, the most nutritious form of nuts and seeds is their original form. If your nuts and seeds are of high quality and proper storage, you will get the greatest nourishment from this primitive form. In accordance with this principle, you will notice that we have used raw nuts and seed nutrition data on our website. (in some cases, the lack of raw nuts and seed data, we did use the dry form of these foods.)
However, we also recognize that raw nuts and seeds may lack a lot of delicious flavors and aromas, which can be created by baking. For this reason, we realize that if nuts and seeds are roasted, many people are more likely to use the nutrient found in this food group.
Home roasting
Unless you have faith in baked goods, we suggest that you should not eat them in the original form. We propose this very general recommendation for two reasons. First, it's hard to find dried nuts and seeds, and the extra oil required for oil roasting is more susceptible to heat damage than the natural fat found in nuts and seeds. As natural foods, nuts and seeds have their own natural protective factors, which help protect their fat from heat and other factors. In contrast, the processed addition may not have any natural source of heat protection. Second, even if dried roasted nuts and seeds are available, it is difficult or impossible to determine the temperature of the baking.
roasting temperature
In the United States department of agriculture, the food and drug administration (fda) and the centers for disease control and prevention and health and human services, under the joint efforts of nuts and seeds of commercial bakers usually follow the HACCP (hazard analysis critical control point) safety guidelines. Minimum roasting temperature standards are usually based on salmonella heat resistance values and ranges from 248 ° F to 284 ° F. However, we recognize that home baking is different and we haven't seen any similar government recommendations to bake temperatures. We also found no evidence that different levels of safety were associated with home baking at different temperatures.
As a general rule, the study did not show a large number of nutrient change and roasting temperature of 300 ° F, as follows. Most nutrition and roasting temperature change, we have seen in the 160 ° and 300 ° F involves most - 10-20% chose the loss of nutrients. In this roasting range, there are mixed findings that involve changes in certain phytonutrients. Moreover, in some cases, even when the roasting occurs at a higher temperature, the loss of nutrients can be reduced to the same extent. Based on the research of this general review, we believe that you can get a powerful nutritional value of nuts and seeds in the use of home baking method on the basis of the general temperature range of 160 ° F to 300 ° F.
