Pignons Sauce

Possible health benefits

General information, not medical advice.

1. Sauce High in vitamin E · High in vitamin K · High in unsaturated fat · +1

   High in vitamin E · 4.2 mg per 100 g, 35% of the reference intake per 100 g

   • Vitamin E contributes to the protection of cells from oxidative stress.

   Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

   High in vitamin K · 91 µg per 100 g, 122% of the reference intake per 100 g

   • Vitamin K contributes to normal blood clotting.
   • Vitamin K contributes to the maintenance of normal bones.

   Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

   High in unsaturated fat · 42 g per 100 g, 83% of its fatty acids unsaturated

   • Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
   • Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..

   Source of omega-3 fatty acids (ALA) · 3.4 g per 100 g, at least 0.3 g per 100 g and per 100 kcal

   • ALA contributes to the maintenance of normal blood cholesterol levels. The beneficial effect is obtained with a daily intake of 2 g of ALA.

   The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet

   Nutrients per 100 g of “Sauce, horseradish”, USDA FoodData Central.

2. Raisin High in potassium · High in copper · Source of iron

   High in potassium · 825 mg per 100 g, 41% of the reference intake per 100 g

   • Potassium contributes to normal functioning of the nervous system.
   • Potassium contributes to normal muscle function.
   • Potassium contributes to the maintenance of normal blood pressure.

   Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

   High in copper · 0.3 mg per 100 g, 30% of the reference intake per 100 g

   • Copper contributes to maintenance of normal connective tissues.
   • Copper contributes to normal energy-yielding metabolism.
   • Copper contributes to normal functioning of the nervous system.

   5 more authorised claims

   • Copper contributes to normal hair pigmentation.
   • Copper contributes to normal iron transport in the body.
   • Copper contributes to normal skin pigmentation.
   • Copper contributes to the normal function of the immune system.
   • Copper contributes to the protection of cells from oxidative stress.

   Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

   Source of iron · 2.6 mg per 100 g, 19% of the reference intake per 100 g

   • Iron contributes to normal cognitive function.
   • Iron contributes to normal energy-yielding metabolism.
   • Iron contributes to normal formation of red blood cells and haemoglobin.

   4 more authorised claims

   • Iron contributes to normal oxygen transport in the body.
   • Iron contributes to the normal function of the immune system.
   • Iron contributes to the reduction of tiredness and fatigue.
   • Iron has a role in the process of cell division.

   Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

   Nutrients per 100 g of “Raisins, seeded”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).