1. Nutritional Composition of Walnut Cakes
Walnut cakes are a snack made from a flour-based batter filled with red bean paste and a piece of walnut. Compared to plain flour bread, they have a nutritional difference due to the addition of two healthy ingredients: ‘red beans’ and ‘walnuts.’
2. Added Nutrients
– Red Beans: Although the main component of red beans is carbohydrate, as a legume, they are rich in plant-based protein and dietary fiber. They also contain potassium and B vitamins.
– Walnuts: Walnuts are a representative healthy nut, rich in unsaturated fats like heart-healthy ‘omega-3 fatty acids,’ protein, and antioxidant nutrients like vitamin E.
– Nutrient Density: Thanks to these ingredients, walnut cakes can be said to have a higher ‘nutrient density’ than plain flour bread, as they allow you to consume a bit more protein, dietary fiber, healthy fats, vitamins, and minerals.
3. Still a ‘High-Carbohydrate Snack’
However, being nutritionally better does not mean it is a good food for blood sugar management.
– Main Ingredient: The main ingredient of walnut cakes is still refined wheat flour, which raises blood sugar quickly.
– Added Sugar: A very large amount of sugar is added to the red bean paste to make it sweet.
– Conclusion: Consequently, walnut cakes are a ‘high-carbohydrate, high-sugar snack’ that raises blood sugar quickly and steeply.
Summary: Thanks to the red beans and walnuts, walnut cakes have some aspects that are nutritionally slightly better than plain flour bread. However, their fundamental nature as a high-carbohydrate snack that spikes blood sugar does not change, so people with diabetes must strictly limit their portion to just one or two pieces.
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