Raw vs Roasted Nuts: Which Is Healthier?

Raw vs Roasted Nuts: Which Is Healthier?

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Nuts are extremely healthy and make a perfect snack when you’re on the go. They are packed with healthy fats, fiber and protein, and they’re a great source of many important nutrients and antioxidants.

What’s more, studies have shown that eating nuts has several health benefits, including lowering cholesterol, blood pressure and blood sugar. However, some people wonder whether roasting nuts affects their nutritional content. This article compares raw and roasted nuts and takes a detailed look at which variety is healthier.

Why Are Nuts Roasted?

Nuts are generally roasted to improve their taste, aroma and crunchy texture. Roasting is defined as cooking using dry heat, which cooks the food evenly on all sides. Most nuts are roasted without their shell, except for pistachios, which are often roasted in-shell.

Meanwhile, raw nuts have not been roasted. Roasting methods are sometimes used to separate the shells of nuts from their kernels. This is a common method of shelling cashews and the reason why they’re almost never sold raw.

There are two main kinds of roasting:

  • Dry roasting:Roasting without any oil. Nuts can be dry roasted in the oven or on a frying pan.
  • Oil roasting:Roasting using oil. Nuts can also be oil roasted in the oven or on a frying pan.

In addition to these two methods, nuts can be roasted in the microwave. You can buy nuts roasted, or you can roast them yourself.

Both Have a Similar Nutrient Content

Roasting nuts changes their structure and chemical composition. Specifically, it changes their color and decreases their moisture content, giving rise to their crunchy texture.

Raw and dry-roasted nuts have very similar amounts of fat, carbs and protein. Although, roasted nuts have slightly more fat and calories per gram, but the difference is minimal. One ounce (28 grams) of raw almonds contains 161 calories and 14 grams of fat, whereas the same amount of dry-roasted almonds contains 167 calories and 15 grams of fat. Similarly, 1 ounce (28 grams) of raw pecans contains 193 calories and 20 grams of fat, but the same amount of dry-roasted pecans contains 199 calories and 21 grams of fat.

During roasting, nuts lose some moisture. Therefore, a roasted nut weighs less than a raw nut. That explains why the fat content per ounce is slightly higher in roasted nuts. Some studies have shown that roasting nuts does not change the overall fat content. However, the polyunsaturated fats in roasted nuts become more susceptible to oxidation, as the structure of the nut changes.

Meanwhile, the protein and carb contents of raw and roasted nuts are very similar. Nevertheless, roasted nuts can be slightly higher or lower in these macronutrients, depending on the type of nut. Contrary to what you might expect, oil-roasted nuts are only slightly higher in fat and calories than dry-roasted nuts. That’s because nuts are naturally high in fat and cannot absorb much more of it from added fat.

Roasting Might Damage the Healthy Fats in Nuts

Nuts are high in monounsaturated and polyunsaturated fats. These healthy fats have the ability to lower blood cholesterol and may protect against heart disease.

High Temperatures and Long Cooking Times Have the Greatest Impact

When polyunsaturated fats are exposed to heat, as is the case with roasting, they’re more likely to become damaged or oxidized. This can lead to the formation of harmful free radicals, which can damage your cells. Oxidized fat, or rancid fat, is responsible for the “off” taste and smell in some nuts. Luckily, you can reduce the formation of these free radicals by controlling the roasting process.

The key is to regulate the cooking temperature and time. Studies have shown that when nuts are roasted at a low-to-medium temperature, their fats are less likely to go bad. One study showed that the higher the roasting temperature and the longer the roasting time, the more likely the nuts were to contain a substance that indicated oxidation. The likelihood of oxidation also depended on the nut type. For example, when walnuts were roasted under extreme conditions at 356°F (180°C) for 20 minutes, the substance that indicated oxidation increased by 17 times, compared to raw walnuts. In comparison, the substance that indicated oxidation only increased by 1.8 times for hazelnuts and 2.5 times for pistachios. This is explained by the high amount of polyunsaturated fat in walnuts. It accounts for 72% of their total fat content, which is the highest fat content of all nuts. In the same study, when walnuts were roasted at a medium temperature (248–320°F or 120–160°C), the extent of oxidation was much lower.

Oxidation Can Occur During Storage

The polyunsaturated fat in nuts is also more vulnerable to oxidation during storage. This is because the structure of nuts changes when they’re roasted, allowing fat to come into contact with oxygen more easily and thus become oxidized. This reduces the shelf life of nuts. Thus, roasted nuts should be stored for shorter periods than raw nuts. Furthermore, some studies indicate that trans fats are formed after roasting, but the amount is negligible.

Some Nutrients Are Lost During Roasting

Nuts are a great source of nutrients, including vitamin E, magnesium and phosphorus. They’re also loaded with antioxidants. Some of these nutrients are sensitive to heat and might be lost during the roasting process. For example, some types of antioxidants are degraded during roasting. Antioxidants are important for your health because they help protect your cells against damage from free radicals.

Nevertheless, increased temperature and roasting time have been shown to decrease antioxidant activity, but only up to a certain point. In one study, the levels of antioxidants in various nuts decreased constantly from the start of roasting at 302°F (150°C) until 30 minutes later. Interestingly, the antioxidant activity increased after 60 minutes. This is because compounds that have antioxidant activity are formed in a chemical reaction when nuts are roasted. Furthermore, not all antioxidants are damaged by roasting. One study reported that the amounts of the antioxidants lutein and zeaxanthin in pistachios and hazelnuts were not affected by roasting.

Raw Nuts Might Contain Harmful Bacteria

Potentially harmful bacteria, such as Salmonella and E. coli, might be present in raw nuts. That’s because nuts are sometimes thrown on or fall to the ground during harvesting. If the soil is contaminated with bacteria, the nuts will easily come into contact with the bacteria.

Contaminated water might also introduce harmful bacteria, either during harvest or post-harvesting. In fact, Salmonella has been detected in raw nuts, including almonds, macadamia nuts, walnuts and pistachios. One study reported that nearly 1% of samples of various nuts contained Salmonella, with the highest contamination rate in macadamia nuts and lowest in hazelnuts. It was not detected in pecans.

However, the amount of Salmonella detected was low, so it might not cause illness in healthy individuals. Though outbreaks due to contaminated nuts are uncommon, they’re very serious. In the US, consuming raw almonds has been linked to a Salmonella outbreak, while consuming in-shell hazelnuts has been associated with an outbreak of E. Coli. In order to reduce Salmonella, all almonds in the US today are required to be pasteurized. While roasting nuts reduces the number of bacteria on them, Salmonella was detected in one sample of roasted pistachios in one study. Another study found no Salmonella or E. coli in roasted nuts.

Which Type Should You Eat

The short answer is both.

Raw nuts are very healthy, but they might contain harmful bacteria. However, even if they do, it is unlikely to cause an illness. Roasted nuts, on the other hand, may contain fewer antioxidants and vitamins. Some of their healthy fats may also become damaged and acrylamide might form, though not in harmful amounts. In the end, roasting temperature and duration can have a big impact.

If nuts are roasted at a low-to-medium temperature of about 284°F (140°C) for approximately 15 minutes, vitamin loss is kept to a minimum, healthy fats are unharmed and acrylamide is less likely to form. If you want to eat roasted nuts, keep in mind that some roasted nuts sold in stores are seasoned with salt, and some are even sugar-coated.

Instead of buying nuts roasted, buy them raw and roast them yourself, preferably in the oven. That way you can better control the temperature and roast larger quantities of nuts at a time.