The green ingredient in baklava is pistachios. It is also typical of other Turkish desserts such as kadaif. It contains a number of useful substances. It contains potassium, calcium, magnesium, copper, manganese, iron and phosphorus. The fatty acids that pistachios have are linolenic, oleic, stearic and palmitic.
The combination of all this contributes to the normal course of lipid metabolism in the body. The vitamins it contains are from group A and B such as vitamin B1, B6, B9, B9, C and E. Also pistachios are extremely rich in fiber.
Also, the symptoms of anxiety and nervousness are well responded to by eating pistachios. They are also good for insomnia. High levels of antioxidants, vitamins C and E, selenium and resveratrol help slow down the aging of cells.
Pistachio oil is also used in cosmetics for skin whitening, regenerative procedures or various inflammatory processes.
The beneficial ingredients in the nut used in Turkish baklava also improves eyesight. The lutein it contains is an excellent remedy for this. It is advisable to eat pistachios during pregnancy, as it strengthens the immune system and protects the mother from diseases.
Calcium and lutein help the process of proper formation of the baby's bone tissue. However, it is good that the amount for pregnant women does not exceed about 15-20 nuts per day. After birth, it is desirable to limit the intake of nuts, especially during breastfeeding due to the allergic reactions the baby may have.
You already know why you should eat baklava with pistachios.
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