Researchers reviewed the nutritional makeup of nut and seed press cakes compared to whole nuts and seeds. They found that press cakes contain much higher protein levels, measuring 35.4 g per 100 g, while whole nuts and seeds contain only 19.3 g per 100 g. Additionally, press cakes have lower total fat content than whole versions.
Some press cakes also exceeded the World Health Organization guidelines for leucine, an important amino acid. These findings suggest that press cakes could be useful as ingredients in products for people seeking high protein and fiber, especially for those following plant-based diets.
It is important to note that this was a scoping review, which means the evidence is still early. There were no studies specifically testing these cakes for sports performance or recovery. More research is needed to determine the exact dose response and how these ingredients work in practical applications.
