Nutritionist Calls for Winter Dry Fruits

News Desk

Islamabad: Dr Aneesa Sohail, a prominent nutritionist, advocated for increased consumption of dry fruits during the winter months as a means to combat the cold effectively.

In an interview with the state-run news channel, she stressed the significance of choosing dry fruits over fried or oily snacks, highlighting their role in providing essential nutrients and warmth during chilly winters.

According to Dr Aneesa, dry fruits offer a healthier alternative and serve as a vital source of instant energy, making them an ideal choice for individuals leading busy lives during the winter season. She emphasized that any well-rounded diet plan should incorporate these nutrient-rich foods, which are packed with essential fats and various nutrients that contribute to overall health.

Focusing on specific dry fruits, Dr Aneesa elaborated on the nutritional benefits of almonds. They are a rich source of essential fatty acids, fiber, protein, zinc, vitamin E, and selenium. Almonds support blood circulation and are integral to a balanced diet.

Additionally, she highlighted walnuts as a winter essential due to their omega-3 fatty acid content, particularly beneficial for maintaining healthy hair in dry climates.

Speaking about the overall benefits of dry fruits, Dr Aneesa emphasized their role in fortifying the body. They are rich in carbohydrates and mono-unsaturated fats, contributing significantly to one’s overall health.

Specifically addressing pistachios, she pointed out their role in maintaining heart health by reducing cholesterol levels. Dr Aneesa regarded nuts as sources of energy that not only offer great taste but also contribute to strength and robust health during the winter season.

Furthermore, she recommended dry fruits as a storehouse of vitamins, minerals, fiber, and amino acids, especially beneficial for pregnant mothers.

As part of her advice, Dr Aneesa recommended soaking certain nuts, such as almonds and walnuts, for four to five hours and peeling them before consumption. This practice reduces anti-nutritional factors and enhances the absorption of omega-3