Nuts and Seeds - Compared (and which ones are best for athletes)!

You’ve probably heard the chatter about nuts and seeds being powerhouses of the nutrition world.  Their status has been further enhanced of late with the trend towards plant-based eating.  No doubt about it, seeds and nuts certainly deserve their reputation for packing a decent nutritional punch, and if you aren’t eating them already, here is some info that might get you interested!

So which nuts and seeds are top of the table when it comes to nutrition?  There are so many different options you could include in your snack bowl or tub.  Not all nuts are equal - most nuts are seeds of a fruit (peanuts are seeds of a legume)- but they all have their own unique nutrition make-up and benefits. 

In the past, almonds were always considered right at the top of the tree when it came to best choice of nut – mostly due to their low fat content, at a time when fat was falsely seen as the enemy!  Cashews contain almost identical fat grams to almonds and interestingly the humble peanut is in fact lower fat and higher protein than both almonds and cashews!  These days, however, we tend to focus on more than just the fat and protein content, and look a little more closely at the vitamin and mineral content and associated benefits. 

I was interested to do some comparisons, so I got onto Foodworks (and USDA for hemp seeds) to put together a summary table below that lists the key macro- and micro-nutrient values for common nuts and seeds.  The amounts listed are per 30g of nuts, which is the recommended serving size – around a small handful for an adult.  The nut or seed with the highest amount for each nutrient is highlighted in yellow in that column.

Depending on your specific nutrition needs you may prioritise different types of nuts or seeds.  For example, if iron is a nutrient of focus for you, then cashews, chia seeds and pumpkin seeds are a great choice.  Walnuts, chia seeds and flaxseeds are the highest for  omega-3 and chia, almonds and flaxseeds highest in calcium.

The most interesting thing I noted was that the winners for each nutrient category seemed to mostly come from different nuts or seeds – there wasn’t one that was king of the castle for all nutrients (other than one exception - let’s talk about hemp seeds). The stats appear to say it all – amazing nutrition capabilities but unfortunately hemp seeds are a no-go for elite athletes.  Although hemp seeds are now legal for sale in Australia, there is a potential risk that they may contain trace amounts of THC that could be detectable via WADA/ASADA testing – a banned substance in competition.  

Interestingly, seeds overall fare strongly when it comes to vitamins and minerals compared to nuts, but are often easily overlooked. Why not try adding a few more seeds to your day:

-        Add to porridge, home-made muesli

-        Roast and add to salads - like sunflower seeds in Roasted Carrot and Kale Salad with Grilled Chicken and Lemon Dressing.

-        Make some snack balls or slices – try my Almond Balls recipe which is packed with sunflower and sesame seeds

-        Add to smoothies (eg. almonds in my Recovery Smoothie recipe)

Don’t feel you need to always choose raw with your nuts and seeds – a little roasting and salting is fine (depending on overall salt intake) and for some athletes salt can be helpful for hydration (speak to an Accredited Sports Dietitian for more info).

And don’t worry about activating them either – your body has the digestive equipment to devour and conquer all manner of nuts and seeds – although some people may have intolerances to certain varieties, and nuts and seeds can cause bloating and stomach upset if you over-do it. 

Nuts and seeds can sometimes seem expensive, but if you stick to small serves and choose a combination of different types they can play an important role in keeping you healthy and well, and need not break the bank.  For example, sunflower seeds, flaxseeds and peanuts are on the less expensive side, so use these as a base and add smaller amounts of the others that may be more pricey.

If I really had to pick my favourites for athletes, here they are below:

Almonds  - Protein, Fat, Fibre, Vitamin E, Calcium

Cashews – Protein, Fat, Iron, Zinc

Walnuts – Omega-3 and decent vitamin/mineral content across the board

Peanuts – special mention – highest protein and lowest fat of all nuts!

Chia – Fat, omega-3, fibre, calcium, iron

Flaxseed - Omega-3, fibre, potassium, magnesium, calcium

Pumpkin seeds – Protein, potassium, magnesium, iron, zinc

If you are an athlete not subject to drug testing, then hemp seeds are also a useful addition for their nutritional value and benefits.

Overall, different nuts and seeds are rich in different nutrients.  So the real key is to mix up your intake for a great variety of nutrients, as well as flavours, texture and enjoyment.

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Five reasons why red meat is good for athletes

I remember my first sports nutrition lecture at university, where sports nutrition at the time was compared to what athletes may have been eating centuries ago.  Red meat was clearly on the menus of our athletic ancestors with ancient Greek marathon winners awarded cattle for their endeavours, and a hearty steak pre-race may not have been uncommon.  The science of nutrition has come a long way since then, and although steak may not be a pre-race meal of choice, the nutrition benefits of red meat for athletes continue to be recognised. 

Nutrition fads come and go, and the popularity of red meat has catapulted from one extreme to another.  Current dietary guidelines suggest a prudent intake of red meat, however not everyone follows these guidelines, with the recent jump onto the Paleo bandwagon keeping the grass-fed beef farmers in business.  Regardless of the style of eating, when it comes to sports nutrition, red meat is a winner.  We don't always talk about meat as a food on it's own, often you hear about the importance of nutrients like protein or specific minerals for athletes, but when we break it down, meat is amazingly rich in a range of nutrients.

Here are my top 5 reasons why red meat is good for athletes:

Number 5 - Healthy fats

Discussions around red meat and health usually focus on saturated fat content, or more recently cancer risk.  If you look closely at the fat composition of Australian beef and lamb you will find that they do in fact provide omega-3 fats.  Not as much omega-3 as fish, but meat isn't all 'bad' fat. If you are concerned about your body fat levels, you can reduce the calories of meat by choosing lean cuts or trimming fat from meat, or cooling casseroles after cooking and skimming fat from the top. 

With regard to the impact on cancer risk, it is the cured and processed meats that seem to be the main concern.  It is still wise to vary your protein foods and not eat red meat all of the time, but for most people you don't need to omit fresh meats. 

Number 4 -  Minerals

Beef and lamb are a great source of zinc and Vitamin B12, important for athletes.  Zinc is important for muscles and immune system, and may play a role in testosterone levels in males. 

Vitamin B12 is important for a range of body systems and may impact on immune function and energy levels.  Vitamin B12 is only found in animal products, and a small-medium size steak will provide your daily RDI.

Number 3 - Satiety

Do you usually find you are still hungry after a meal of steak and vegetables??  No, most likely not.  Red meat is filling due to the high protein content, and is broken down slowly in the digestive system so can keep you full for longer.  You don't need a huge serve either.  Protein in a meal can also lower the glycemic index, helping to keep blood glucose levels stable.  Red meat can help to manage hunger, as do other protein-rich foods, if you are an athlete trying to manage your weight or body fat levels.

Number 2 - Iron content

Iron is an essential nutrient for athletes.  Red meat contains haem iron, which is more easily absorbed than the non-haem iron found in plant sources. The easiest way to meet your dietary iron needs is to eat small serves of red meat regularly (x3-4 per week), plus include a range of other iron-rich foods.  Don't forget to add a food containing Vitamin C to your iron-rich meal for optimal iron absorption.

For more information about why iron important and a table of different foods and their iron contents, have a read of my article on the 2XU website, Iron Tough or Rusty.

Sports Dietitians Australia also have a great Fact Sheet Iron Depletion in Athletes.

Number 1 - Protein

Probably the best thing about red meat is the quality and amount of protein.  Red meat contains all the essential amino acids, making it high quality.  This includes leucine, the critical amino acid for stimulating muscle protein synthesis to promote muscle recovery and growth.  Meat is also protein-dense, so you only need a small serve for a big dose (lean beef contains approximately 30g protein per 100g, this can vary according to cut of meat).

For more information about protein and other foods that are great protein options, Back to Basics Protein - Foods That Contain the Most and Best Protein for Recovery and Training

If you choose not to eat meat for ethical reasons there are other foods such as dairy, eggs, nuts and seeds.  For athletes who follow a vegan style of eating it can be very difficult to meet needs for nutrients such as protein, iron, calcium and Vitamin B12.  It's not impossible, there are plenty of vegan athletes out there, but it takes significant time, effort and planning, as well as supplementation, to get nutrition intake spot on.

If you are an athlete who does eat red meat, then it's worth making a special effort to eat small amounts of fresh red meat regularly, in combination with other high quality protein sources,  for energy levels, recovery and performance.

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Green leaf goodness: kale vs spinach vs rocket, and the winner is.....

Do you love kale.  Or do you just eat it because it is supposed to be good for you?  I like kale, but I do question the hype.  So I decided to look a little closer and do some nutrient comparisons.  Specifically, I was keen to look at the differences between kale and other common green leafy vegetables that are used in similar ways to kale - spinach and rocket (arugula) and your everyday iceberg lettuce.   

Kale is not a new vegetable.  Kale has been around for centuries, with its popularity as a 'superfood' having only skyrocketed in recent times.  Does kale deserve this reputation as the king of all things green?  Kale is from the cabbage family and related to the highly nutritious cruciferous group of vegetables, which includes broccoli, cauliflower and brussel sprouts.  There are many different types of kale, with either curly or flat leaves, which can be eaten in a variety of ways, from salads to soups and smoothies.

To start with, let's just clarify that ALL dark green vegetables are packed with nutrients. Any small differences in nutrient content can be balanced out by eating a variety of greens for a range of different nutrients and health benefits.  This is easy if you like vegetables!  But if your palate hasn't quite extended to enjoy green vegies and you know you probably don't eat enough, then small differences could have more of an impact, and it may be well worth focusing on those vegetables with a higher nutrient density.

So here are the statistics for kale vs. spinach vs. rocket vs. iceberg lettuce.  Of course there are many other green vegetables, but these represent some that are often used interchangeably with kale.  These figures are from the US and represent a tested sample of each vegetable.  Therefore they are approximate values only, as nutrient content can vary from place to place, often due to growing conditions.  Although approximates, these figures still provide a useful comparison for measurable nutrients.  

What do you think?  First of all, I know some people may have looked straight at thecarbohydrate values and panicked when they saw that kale has over twice the amount of carbs compared to the other greens.  Before you throw your kale out, remember that 8.8g is a tiny amount of carbohydrate and these values are per 100g, which is a lot more than a standard serve.  Leafy greens are pretty light, so a serve of kale with other mixed vegetables is more likely to be around 20g, providing less than 2g of carbohydrate, which is practically nothing.   

My interest is not so much in the kilojoules or carbs, but the vitamin and mineral content and nutrient density.  Looking per 100g (which indicates the % of the nutrient in a food), the nutrient contents for kale look pretty impressive and you can see where the claims arise for 'high calcium' and 'rich in Vitamin C'.  But again, because leaves are so light, you need to divide the nutrient by 4 or 5 to get a better idea of actual nutrient content per serve.  

The firs thing that really stands out to me when I look at this table is the vast difference in nutrient content between the darker green leafy vegetables and iceberg lettuce.  Iceberg just doesn't compare really, right across the board.  This provides a very clear message that for nutrition, stack your salads with darker leaves.  Of course iceberg lettuce provides wonderful texture and can be a great base for other flavours within a salad, but for nutrition it really lags behind.

If we then look back to compare kale with spinach and rocket lettuce, for most nutrients there are only small differences.  When you compare the differences to the huge gap to the iceberg lettuce, then you realize that kale, spinach and rocket are jostling for first line position, with iceberg a distant last, rather than being spaced out well across the field.   Kale and rocket have more calcium than spinach but spinach has more iron (although not terribly well absorbed).  Most differences are minimal and although I could analyse every nutrient, when we consider the overall impact on health there is really no point.  There are, however, a handful of nutrients for which kale is a standout.

Kale is a far greater source of Vitamin C and Vitamin K compared to spinach and rocket.  Kale contains 120mg/100g Vitamin C, so per serve may contain around 25-30mg Vitamin C, making it a useful source when eaten raw.  Vitamin C can be damaged with heat/cooking so cooked kale may not provide the same benefits as raw. 

Kale is high in Vitamin K, which is particularly important for blood clotting, but not a nutrient that is at a high risk of being low or deficient for most people.  So strong is the blood clotting effect, that people need to monitor their intake of Vitamin K if they are taking blood-thinning medication such as warfarin.

Kale and spinach are both able to supply plenty of Vitamin A, an important nutrient for the health of our skin and eyes. The beta-carotene in kale and spinach can also act as an antioxidant.

All other differences in nutrients are either minor, or insignificant or not all that important for overall health.  One thing that is missing from the table above is baby spinach leaves.  I have found it difficult to find nutrient breakdown info for baby spinach to compare to regular spinach, but have read that the baby leaves may be higher in some nutrients and lower in others.  Current data on baby spinach would be welcomed. I have a sneaking suspicion that the baby spinach, such a popular option in salads, may in fact not be quite as nutrient dense as regular spinach, but I would love to compare the figures to be sure.

It is important to remember that the nutrients presented in the table above are those that we can measure readily in food, but this analyss neglects those other phytonutrients which are not routinely tested for.

Nitrate is the other one that is not listed above, but is present in dark green leafy vegetables.  Nitrate may have an important role for athletes by reducing the energy cost of exercise - nitrate is taken in concentrated form via beetroot juice for performance effects, but there is potential for green vegetables to contribute to nitrate intake also.  For more on nitrate visit my article Green Vegetables Can Make You Go Faster and For Longer - Really! and this one by Alan McCubbin Beetroot Juice: Good Science or Great Marketing Hype.  

Kale is reported to contain important antioxidants, including flavonoids and polyphenols.  Kale contains the flavonoids quercetin and kaempferol.  Quercetin has received some attention for a potential influence on endurance exercise capacity, however published research findings have been mixed (http://www.ncbi.nlm.nih.gov/pubmed/21606866).  Antioxidants provide a range of health-related benefits and dark green vegetables, including kale, contain plenty.

So it seems that kale really is good for us, but is the nutrition value worth making the effort for?  I recall the first time I tried kale and it was definitely a case of take it or leave it!  I continued to revert back to the trusty spinach leaves as my tried and true salad base.  But lately I have been experimenting a bit, and recently ordered a kale salad with prawns and haloumi at a local restaurant.  When it came out I was actually very concerned about how I was going to manage to eat the amazingly large bowl full of green curly raw leaves, that to be honest looked terribly unappetizing.  But here is the thing with kale, and in fact most green vegetables.  How you prepare it and what you add to it can make or break your eating experience.  On this occasion, the chilli and lemon on the prawns, with the salty haloumi, pinenuts and a yoghurt based spicy dressing made the seemingly throat scratching unchewable bowl full of kale totally edible. In fact it was delicious.

The benefit of adding some healthy fats, like olive oil, avocado and nuts, is that the fat helps with the absorption of fat-soluble vitamins, such as Vitamin A, from the leaves.  So dressing your kale with some oils for flavour has the added benefit of boosting the nutrient availability.

The other great thing about kale is that, unlike many other so-called superfoods, kale is not ridiculously expensive when you consider other similar alternatives.

So what's the verdict, does kale win out over all other green vegetables as the senior member of the superfood brigade?  Kale is just one of the wonderful foods that is no doubt super, but certainly not that much more super than spinach, and for some nutrients less super.  But well worth including as one of your green vegetable options within different coloured vegetables every week. 

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