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Soncone Cashew paste is a natural product made entirely of roasted cashew nuts. The paste does not contain unnecessary additives like sugar, salt, or palm oil. It is not only tasty, but also healthy. Thanks to the natural content of unsaturated fatty acids, it supports the regulation of blood lipid levels and helps to reduce the risk of developing atherosclerosis and other cardiovascular system diseases.
Nuts are not only a tasty snack that has been known for ages, but they also have a beneficial effect on the organism. It is above all an invaluable source of many important substances that have a positive effect on health and vitality.
Because of their high calorie content, nuts are often avoided because of the fear of gaining excess kilograms. However, there is nothing to be scared of because they are mostly mono- and polyunsaturated fatty acids that have a beneficial effect on the functioning of the organism.
Cashew nuts come from the cashew tree (Anacardium occidentale L.), and their oblong, semi-circular shape resembles that of a kidney.
Apart from the large content of unsaturated fatty acids and protein, cashew nuts are also an excellent source of valuable minerals. Some of the substances they contain are copper, iron, manganese, magnesium, zinc, and selenium. There can also be found vitamins of the B complex (vitamins B5, B6, B1), and a small amount of zeaxanthin.
Source of unsaturated fatty acids
About 65% of fatty acids contained in cashew nuts is oleic acid, which is a monounsaturated acid. Oleic acid has a beneficial effect on the lipid profile, it helps to reduce cholesterol, and reduces the risk of developing atherosclerosis.
Scientific research suggests that monounsaturated fatty acids included in a properly balanced diet can help to reduce the level of triglycerides, whose high levels can be connected with the increased risk of developing cardiovascular system diseases.
Nuts are also a fantastic source of antioxidants. It has been observed that the high content of antioxidants helps to reduce the incidence of cardiovascular system diseases. It has been demonstrated that consuming nuts (at least 4 times a week) helps to stabilise blood pressure, reduce disorders connected with the functioning of the heart, and reduce the risk of developing the ischaemic heart disease. Moreover, it exhibits positive activity in people who have diabetes, as it stimulates the process of glucose absorption and enhances insulin sensitivity.
Source of copper
Cashew nuts are also a source of copper – a trace mineral essential for the normal synthesis of many enzymes, especially those with antioxidant properties. Copper takes part in the production of collagen and elastin as well as melanin and keratin, thanks to which it is beneficial for the structure of the skin, hair and nails. Moreover, it supports the nervous and cardiovascular systems.
To sum up, Soncone, cashew paste is a natural and healthy snack which constitutes a great supplement of protein and healthy fats. Cashew butter is particularly recommended for athletes, people who want to supplement their diet with high-quality plant butter and polyunsaturated fats, and people looking for a tasty and healthy element of diversion in their meals.
Cashew paste can be used in many ways. It is fantastic for home-made sandwich creams, pancakes, or oatmeal. Moreover, it can constitute a safe alternative for a base for desserts or serve as a dip for fruit.
Supplementing the diet with cashew butter reduces the craving for unhealthy snacks, thanks to which it helps to maintain normal body weight.
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The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents energy., determining the value of metabolic energy contained in 1 g of the component. Most commonly used is the equivalent of Atwater: protein 4 kcal/g for carbohydrates 4kcal/g, and for fat 9kcal/g.
Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)
Carbohydrates are an essential nutrient. They are divided into: simple sugars (monosaccharides), disaccharides and polysaccharides. In terms of the human bioavailability of carbohydrates is divided into: digestabe, those which are digested in the gastrointestinal tract by transferring energy to the tissues or cells (such as starch, fructose) and indigestable, resistant to digestive enzymes (e.g. cellulose) . Affects blood glucose levels (glycemic index) and the metabolism of insulin (insulin index). The greatest demand for carbohydrates occurs before physical activity or in the middle of it, because they increase the exercise capacity, consumed after exercise provide regeneration. In the sports diet the absorption rate it is important of carbohydrates and reactions of the organism. Available in mono-preparation supplements and part of the energetic supplements, creatine stacks, nitrogen boosters.
Dosage: according to the statistics of the Institute of Food and Nutrition, carbohydrates should comprise about 50% of daily energy intake. In some diets, used residual carbohydrate consumption, not exceeding 30g / 24h.
The sugars are the major digestible fuel in the body. We divide them into mono saccharides - glucose (dextrose), fructose (fruit sugar); di- (di-saccharides) - lactose, maltose, sucrose; complex sugars - starch. Most of them changes into glucose during the burning process. Sugars are sweet and increase the glycemic index (except fructose). The healthiest source of acquisition of simple sugars is a diet containing the so-called. products of the first milling and fresh fruit and vegetables in the raw form.
Consumed during a strength workout, they delay fatigue, affecting the proper hydration of the body and keeping parts of glycogen. After finished workout,they accelerate the regeneration of the body and complement energy expenditure. The excess sugars result in the accumulation of excess fat and increase of fatty tissue. A responsible use of sugars is recommended for diabetics, both for hyperglycaemia (glucose level above the normal), and hypoglycaemia (blood sugar levels below normal). Excess consumption of simple sugars can cause tooth decay.
Simple sugars are included in many dietary supplements, most commonly used in the carbohydrate and protein and carbohydrate supplements.
Dosage: for competitive sport athletes it is recommended to consume simple sugars only during workout and immediately after workout.
Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.
Saturated fatty acids are a group of fatty acid having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is linked by a single bond. Saturated fatty acids are commonly known as bad fat, which might adversely affect the cholesterol level, in particular by the action of acids: lauric, myristic, palmitic, and therefore their consumption should be reduced. Research carried out in this matter do not confirm entirely the prevailing beliefs.
Salt (sodium chloride, or table salt), natural source of electrolytes (chlorine and potassium), regulating water and electrolyte and acid-base balance of the body, affecting the nervous system and blood pressure. Sodium is an essential element for the proper growth. The proper dose of salt prevents overheating of the body and solar stroke. It provides the proper functioning of muscles and nerves the body. Chlorine in combination with sodium, is involved in the digestive process and maintains acid-base balance in the body, as antitoxin removes toxic products of metabolism in the liver. Salt is a flavour component and preservative of many foods, nutritional supplements and mixtures of electrolytes, available at www.muscle-zone.pl
Dosage: no specific standards of consumption, used so as to provide sufficient amount of electrolytes to the body (sodium and chloride).
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