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What is the difference between pine nut flour and whole pine nuts?

Siberian pine (Pinus sibirica) has symbolized health, strength, longevity, and power since ancient times. The centuries-old use of its resin, wood, needles, and nuts is based on the practical benefits of the tree for human health.

The unique composition of pine nuts explains their beneficial properties. Pinus sibirica nut has a healing effect on various human organs: heart, blood vessels, gastrointestinal tract, kidneys, lungs, skin, endocrine glands.

Many fans of pine nut products are wondering: what is the difference between pine nut flour and whole pine nuts and does flour lose its beneficial properties when ground? Let's try to answer this question:

What is pine nut flour?

Pine nut flour is a product made by cold pressing of pomace and oil obtained from the kernels of pine nuts. The homogeneous mass of powdery consistency has a pleasant aroma and is characterized by delicate taste qualities.

Compared with other types of flour, pine nut flour has almost 2 times fewer calories than whole wheat flour, 20% protein, 15 different minerals, 6 B vitamins, and vitamin E.

How are whole pine nuts and flour similar to each other, and how do they differ?

The chemical composition of flour, which is produced from pine nuts, is as rich as that of whole nuts. The product is rich in vitamins, minerals, amino acids, dietary fibers, and other useful elements. However, it is important to remember that flour is high in calories. 100 g contains about 432 kcal. In the same volume of powdered mass — 31 g of proteins, 19 g of fats, and 33 g of carbohydrates. The content of a whole spectrum of valuable vitamins (A, E, K, C, PP, D, group B (B1, B2, B3, B5, B6, B9)) in the product is also high.

Vitamins A, C, and E are natural antioxidants. They have many useful properties:

  • wound healing;
  • anti-inflammatory;
  • immunostimulating;
  • antimicrobial and antiparasitic.

Vitamins B1, B2, and B3 play an important role, which can:

  • normalize the functioning of the digestive systems, nerves, muscles, and heart;
  • participate in the formation of blood cells;
  • carry out the exchange of proteins, fats, carbohydrates, water, salt;
  • increase immunity;
  • strengthen nails and hair structure;
  • help to cope with skin problems.

All this is fully relevant for whole nuts and ground pine nut flour – they bring the same benefits to the human body. And there is no difference in what form you use the gifts of Siberian pine tree: in the form of middle-aged nuts or the form of flour, both forms of this product contain the same amount of vitamins.

Baking from pine nut flour as an alternative to whole pine nuts.

Pine nuts are useful in all respects: they contain a lot of easily digestible protein, polyunsaturated fatty acids, dietary fiber, and B vitamins. They improve the condition of the skin, promote sound sleep, and have an anti-inflammatory effect.

However, there is one problem - it is impossible to eat pine nuts in large quantities, so alternatives such as cake and flour may well make up for all their useful properties.

What can be prepared from pine nut flour?

From the flour made from whole pine nuts, dishes are prepared that amaze with incredible taste qualities and a pleasant aroma.

This natural product contains fats in small amounts, so you can even make dishes from it that are suitable for dietary nutrition. Desserts and pastries made from pine nut flour have a delicate and refined taste. For this, the product is highly appreciated by chefs all over the world. It is added to shortbread and pancake batter so that the treats acquire an unusual zest. Various cottage cheese desserts, milkshakes, and ice cream are also prepared based on the powdered mass.

Try pine nut flour in baking as well – it may replace the usual wheat flour.

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