Sweets are often branded as enemies of health, but halva seems to challenge this stereotype.
Some call it a healthy dessert, others - a calorie bomb.
Where is the truth? Doctors and nutritionists reveal nuances that will make you look at halva differently.
Why is halva called a “healthy sweet”
The basis of halva is seeds or nuts - sources of valuable fats, proteins and microelements. Polyunsaturated acids Omega-6 and Omega-9 in its composition support blood vessels and the brain, and vitamins E and B protect the heart and slow down aging.
Plant fiber improves digestion, and magnesium and potassium reduce the risk of heart attacks.
Even the sugar in halva, according to experts, is compensated by the high nutritional value of the product - but only if consumed in moderation.
Which halva is healthier: sunflower or peanut
Classic sunflower halva is a record holder for vitamin B1, which strengthens nerves, and vitamin F, which cleanses blood vessels from cholesterol. It also normalizes stomach acidity.
The peanut version, rich in folic acid, accelerates cell renewal, and the silicon in its composition makes bones and joints stronger.
Both types reduce the risk of cancer, but peanut halva is dangerous for allergy sufferers.
When halva turns into poison
Despite its benefits, halva can be harmful.
Due to the abundance of sugar, it is prohibited for diabetics and obese people.
Just 30 g per day is a safe norm for others.
Peanut allergy, pancreatitis, liver stones or intestinal inflammation are strict contraindications.
Even healthy people are advised by doctors to eat halva in the morning so that the calories can be burned off.
Halva is a treat that requires awareness. It can provide benefits, but only to those who take into account the hidden risks. The choice is yours: enjoy it in moderation or cross it off the menu forever.
Author: Elena Shimanovskaya