Everyone likes to enjoy themselves, but some people do not think about the benefits of the products they choose, and some keep a close eye on the contents of their refrigerator. All kinds of sweets were, are and, most likely, will remain the most popular delicacy. Especially children and representatives of the beautiful half of humanity love them (some).
We would like to note at once that no nutritionist would name the products with a high sugar content useful. Most likely, doctors allow their patients to eat sweet only because they can not be forced to deny themselves such a pleasure. It’s good if a person can confine himself to fruits and berries, because these products are rich in vitamin composition, but not everyone can resist the temptation of confectionery, one of which is halva of all sorts.
Referring to the vegetable composition of this delicacy, some people argue that this product is saturated with vitamins and is harmless to health. What is the use of halva and can you eat it if you want to lead a healthy lifestyle? This is what will be discussed.
What kind of product is halva?
This popular and familiar from childhood sweetness is produced from the seeds of crops with a high oil content, where molasses, sugar and fructose are added. Under the press, the sweet mass turns into huge layers, then it is packed and sent to counters.
Having become acquainted with the general concept of what this product is, we can conclude that this is a real high-calorie bomb. Accordingly, the question of whether halva is useful seems simply meaningless.
- For reference: 521 calories “hide” in 100 g of halva, and sometimes more.
Another huge disadvantage is that the combination of “fast” carbohydrates (sugars) and fats is the most “suicidal” tandem for a figure, according to dieticians.
Any sane person perfectly understands that regular pampering of store halva will quickly lead to the fact that the waist will have to say goodbye. Clear excess weight is not only ugly, but also dangerous for health.
The use of this sweetness occasionally and in small doses may seem acceptable to someone, but why do you need to eat something that can harm? In general, the useful properties of halva are due only to the presence of nuts and seeds in its composition, but it’s better to eat these products in their pure form, isn’t it? On the question of what kind of halva is really worthy of attention of a person who wants to stay healthy, the answer is one – homemade!
Types of halva and their effect on the body
The most common grade of halva is prepared from sunflower seeds, which are loved by everyone, and are very affordable. But the main thing is not how much will sunflower halva cost, but about the benefits and harm, concealed in a given sweetness. You can speak about the merits of the product only if you cook it by yourself, without sugar, and eat it in minimum quantities. The advantages of dessert in this case are as follows.
- Seeds and nuts of different varieties are rightly considered to be sources of protein, without which it is impossible to build new cells in the body.
- Dietary fibers that ensure proper functioning of the digestive tract.
- Vitamin E, which helps to rejuvenate the body and has a beneficial effect on human reproductive functions.
- The presence of vitamin B1, the reserves of which must be replenished in the body daily due to the impossibility of accumulating this substance. Theanine belongs to the group of water-soluble vitamins and daily its remains leave the body in the most natural way. B1 is indispensable for the health of the nervous system, GIT, heart and blood vessels. The condition of the nails and the beauty of the hair also depend on the amount of theanine in the food. It has a positive effect on the immune system.
- Vitamin F1 regulates blood circulation and strengthens the walls of blood vessels, leading to a normal acidity index of the gastrointestinal tract.
The harm of sunflower halva, bought in the store, is actually the same as all its varieties:
- a huge amount of sugar, which negatively affects the condition of the teeth and facilitates the rapid gain of excess weight;
- high fat content;
- harmful additives, preservatives;
- purchased halva refers to “fast” carbohydrates; such food is practically unable to saturate, but causes a sharp increase in sugar in the blood.
In addition, in the store, there is the risk of buying a spoiled product. The fact is that fats on contact with oxygen begin to oxidize. This causes not only the appearance of a characteristic unpleasant odor, but also threatens with poisoning.
You can recognize the rancid product by sniffing at its fragrance: the spoiled product will immediately give itself away.
The use and harm of halva depend on how it is cooked. It is necessary to replace the store product with an analogue of domestic production, excluding sugar from its composition in its pure form. To give a sweetish taste, you can use, for example, raisins.
The recipe is very simple:
- one glass of sunflower seeds and a third of a glass of raisins are whipped in a blender at the highest speed;
- add a couple of tablespoons of vegetable oil;
- mix everything thoroughly;
- from the resulting mass, you can form sausages or balls, and you can expand them into small molds, pre-laid with food wrap.
Halva without sugar is ready!
“Ground” nut, if you buy it in an unprocessed form – is very nutritious, albeit a high-calorie product. In addition, these nuts have a pleasant and delicate sweetish taste. Peanuts are pleased with the amount of such a valuable substance as folic acid, which is necessary for women during pregnancy because it contributes to the normal development of the future baby. In addition, it prevents the early manifestation of age-related changes in a person of any gender.
No matter how tasty peanut halva is, the benefits and harms of it depend on the recipe. In the store product, chemical additives and sugar usually spoil everything. But at home, it’s easy to make the right halva of nuts, using the technology described above. Instead of raisins, you can add any dried fruit or a small amount of honey.
Produced from purified seeds of sesame, halva tahini has a slight bitterness in taste. The large number of bioactive substances in the product explains this property. In the case of halva tahini, the benefit is a high concentration of ascorbic acid and phosphorus, potassium, zinc, copper and magnesium, as well as vitamins B, E and F. However, it still can not be considered a healthy product if it lies on the store shelf next to other sweets.
Sesame halva from whole seeds by its properties practically does not differ from tahini. But there is a slight difference. Since sesame delicacy is made from seeds with a shell, the content of useful dietary fiber in its composition is higher. In addition, such a halva is easy to prepare by yourself, without the addition of sugar.
Here is the recipe:
- 2 cups of sesame and half a glass of coconut shavings, natural vanilla to taste – all the ingredients are whipped in a blender;
- pour them into a deep bowl;
- add two tablespoons of honey;
- mix until you get a single, dense in consistency clod;
- toss the mass into a mold and put it away for a couple of hours in the refrigerator.
The usefulness of this dish is not questioned, because sesame oil is a good helper in the fight against joint diseases (arthrosis and arthritis), and it also prevents the development of diseases associated with oncology.
Talking about what harm is in halva, you need again to distinguish between a product of industrial production and homemade delicacy. The first cannot be called healthy and useful food, and the second should be consumed in very small doses. The maximum amount of halva, with which you can pamper yourself, is no more than 40 g.
A very small piece of yummy, prepared by your own hands from any nuts or seeds, is much preferable to store sweetness, stuffed with chemical additives and containing almost half of sugar. Therefore, you can eat only homemade halva, remembering the correct size of the portion and choosing for delicacies the time in the morning. Cases in which it is better to give up halva absolutely:
- excess weight;
- individual intolerance of components in the product;
- children under the age of 6 also should not consume halva, so as not to provoke an allergic reaction.
Summarizing, it can be concluded that in the case of halva, the benefits and harm, caloric content, and other properties are ambiguous. The product can affect health both positively and negatively. It all depends on what recipe it is prepared for, and on the size of the portion.