Cedar nuts

The fast pace of our lives, lived in bad ecological surroundings, increased energy expenditure and excessive psycho-emotional strain can all give rise to a number of health problems. The nuts of the Siberian Cedar tree are unique means of strengthening your immune system, containing all the most important vitamins and other substances beneficial to the overall wellbeing of your system.
The nutritional and therapeutic qualities of cedar seeds are enhanced by their chemical composition, which is dominated by fats, proteins and other substances of vital importance. Characteristic of cedar seed fat is its high content of polyunsaturated fatty acids, especially linoleic acid. In the nitrogen-based substances, proteins prevail with a characteristically high content of amino acids, these being dominated by arginine. This amino acid is vital for the development of a growing organism; daily intake of this substance is crucial for children and pregnant women. The proteins contained in the nuts are easily digestible.
Cedar nuts are a valuable source of vitamins E and F, which, amongst other things help break down fat. Group E vitamins (tocopherols) are vital and irreplaceable to ensure the adequate transfer of genes (the word tocopherol is taken from Greek meaning   ‘to carry a progeny’). A lack of vitamin E in the organism leads to an imbalanced of bodily fats. This vitamin is responsible for the lactation process in nursing mothers – when this vitamin is absent, lactation is interrupted. Some pathological processes with people predisposed to atherosclerosis can likewise be explained by a vitamin E deficiency.
Cedar nuts contain a whole complex of group-b vitamins, which normalize functions of the nervous system, positively affect the growth and development of the human organism and improve the quality of blood. It is known that in Nature, young wolves enjoy eating cedar nuts at their tech-changing stage, as do some herbivores (squirrels, various species of birds). The existence of rare and highly-valued animal- the sable – is dependent on the harvest of cedar nuts.
Cedar nuts represent an effective means to combat vitamin-B deficiency, which causes serious dysfunction in the physiology of the human organism. The kernels of cedar nuts are rich in minerals and trace elements. The nutritional value is given by the chemical composition of the nuts, whose content of phosphatide phosphorus exceeds the nutritional values of other nuts and oil-plant seeds. In this regard, only soya, one of the richest sources of lecithin, can compare to cedar nuts, whose seeds are repositories of iodine, which is important for inhabitants not only of Siberia and northern regions, but also of the whole world.
Scientists have found that 100 grams of cedar nuts is sufficient to create the daily dose amino acids in the organism of an adult, as well as trace amounts of substances such as copper, cobalt, manganese and zinc. Nuts have, overall, a high digestibility factor and represent and enormous benefit to the organism.
Studies have shown that the kernel of cedar nut, which takes up around 43% of its total weight, contains a high amount of important substances: vitamins (A, B1,B2, B3, E), trace and other elements (magnesium, silicon, potassium, phosphorus, calcium, iodine, lead ,  boron, zinc, iron and others), proteins, carbon and fats. Lets look at this richness in more detail.
The kernels of cedar nuts are composed of 63.9% high-quality cedar oil and 17.2% easily digestible proteins, which contain 19 amino acids: tryptophane, leucine and isoleucine, valine, lysine, methionine, histidine, proline, serine, glycine, threonine, alanine, glutamic acid, aspartic acid, fenylalanine, cystine and cysteine, arginine and tyrosine.
Of these amino acids, 70% are uninterchangeable and conditionally uninterchangeable, which shows the high biological value of proteins contained in the cedar seed(nut). Arginine (up to 21g/100g of protein) is amongst those amino acids that are indispensable, i.e. essential for childhood nutrition.
The proteins contained in cedar nuts have, as compared with the proteins contained in other products, a high content of lysine (up to 12.4g/100g of protein), methionine (up to 5.6g/100g of protein) and tryptophane (up to 3.4g/100g of protein). These substances count amongst the most deficient amino acids, which usually limit the biological value of proteins in product composition.

 

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