Tigernuts and health
WHY ARE TIGERNUTS A HEALTHY SOURCE OF NUTRIENTS?
Tigernuts are a bio-complex substance. On one hand, the components of Tigernuts have a very specific effect; on the other hand Tigernuts contain a number of so called secondary plant substances. Tigernuts prevent the harmful effects of the eating habits in Western civilization, and have a positive effect on people’s metabolism and the immune system (They include enzymes, phyto-hormones, vitamin E, biotin and flavonoids). Tigernuts are a rapidly regenerating source of energy unlike refined or unrefined cereals with high carbohydrate and starch content, thus not sharing their harmful effects (e.g. low glycaemic index).
WHY WERE TIGERNUTS SELECTED ONE OF THE HEALTHIEST FOODS IN THE USA?
- Tigernuts have a relatively low starch and carbohydrate content, (10% of the starch is so called resistant starch which does not take part in the carbohydrate metabolism in the human body) as opposed to different types of cereals and rice.
- Tigernuts are gluten free.
- Tigernuts have a high fibre content which plays a role in reducing glycaemic index and glycaemic load (it is recommended for diabetes patients). The high fibre content helps to treat constipation problems.
- The ideal amino acid composition together with the high fibre content allow an intense lactic acid fermentation in the colon, moreover special amino acids and certain fibres may induce butyric acid fermentation which have a positive impact on the colon flora and may prevent colon cancer.
- It reduces the feeling of hunger.
- 100% free from allergens.
- Free from milk.
- It is a favourable source of magnesium and potassium (100 grams of a Tigernuts product provides 20% of an adult’s daily need).
- Tigernuts are 100% nut free.
- Tigernuts are low in calories.
- GMO free.
- It has high oil content. It is a nutrient with ideal oil composition (high oleic acid, low omega-6 – ideal omega-6 oleic acid proportion, favourable omega-3 fatty acid content, high omega-9 fatty acid content). In addition it has significant ADEK vitamin content.
- Incompatibility with other products is not known.
- It has a pleasant flavour (similar to the taste of almonds).
- The ‘milk’ made from Tigernuts is suitable for replacing cow’s milk. It also has good baking properties.
- The food products made from Tigernuts, worn away (without shell) Tigernuts and the Tigernut flours are suitable for baking, cooking, replacing breadcrumbs in frying and making plant ‘milk’.
The advantages of Tigernuts to ordinary almonds
Tigernuts are processed without pressing, so the oil content is much higher than in pressed almond flour. Also the composition of Tigernut oil is better than that of almond oil.
The protein composition and the proportions of amino acids in Tigernuts are better than those of almonds.
Tigernut flours are high in fibre; the amount of fibre is several times higher than that of almond flour. Thus the impact of fibre in Tigernuts are low glycaemic index, better stool consistency, feeling less hungry and better bacterial flora in the colon. Tigernut flours can compensate for the lower carbohydrate and starch content of ordinary almonds.
Tigernuts can be better used in cooking than almonds.
Although almonds have a more intense flavour they are only a little more enjoyable than Tigernuts.
Tigernuts can be grown in nearly unlimited amounts, and their price is much lower than that of ordinary almonds.