(Health Benefits) of Eating Dates

Heart Attack Prevention: Dates improve heart health by decreasing LDL cholesterol. Doctors believe consumption of dates twice a week improves cardiovascular health and prevents heart diseases.
Relieving Constipation: Dates are used traditionally in many parts of the world as a natural laxative to relieve occasional constipation; due to their high levels of soluble fiber, which absorb water as it transits through the intestinal tract.
Weight Loss: Iranian dates are considered to be the ideal food as they are rich in nutrients and provide many health benefits. Since they are rich in dietary fiber and fatty acids, dates can help weight loss by disposing of any toxins from your body, regulating blood glucose levels, and reducing inflammation. These sweet Iranian fruits can also help satiate your sweet tooth without making you gain extra calories.


Important points about date in Iran:

The main dates producing provinces in Iran:

A: Kerman Province (Jiroft, Bam, Kohnuj, Kerman) Khuzestan, Sistan and Baluchestan, Bushehr and Hormozgan have 53% of the total area under cultivation and 3,2% of the country’s total production.

B: Provinces of Isfahan, Ilam, Fars, Khorasan, Semnan, Yazd, Kermanshah and other provinces have 47% of total cultivated area and 3.1% of total date production in the country.

Iran’s strategic position.

One advantage of date palm cultivation is that its cultivation conditions are limited worldwide
Iran has a privileged position in the world due to the suitable climate for cultivation of this product.
Iran’s share in terms of area under cultivation, production and export (first and second place) is an extraordinary opportunity.
The potential for increased area under cultivation and increased productivity at the level and rate of production is favorable.


Iranian Dates Types

The table below gives a general description of the types of Iranian date models, but if you want to buy any of the types of dates in bulk, click on the link to show the sellers of this product to you.

Kimia Dates |OR| Bam Mazafati Dates

In some countries (such as India) this date is more commonly known as Kimia dates. This date is cultivated in Bam city in Kerman province, for this reason it is also called Bam Mazafati date (he mentioned “MOZAFATI” among other written forms). Of course, in Iran, dates are also called Rutab Mazafati Bam

Piarom Dates (Maryami dates)

Piarom dates is one of the most tasty and delicious semi-dried dates in Iran. Piarom there is in the southern city of Iran in Hajiabad!

Maryami is considered as the most expensive dates.

Zahidi Dates (Zahedi Dates)

Zahidi dates are found in two types of dry and wet tropical regions in Iran (Fars and Kerman provinces).

Zahedi is a dry fruit with yellow color to light brown and round in size.

Rabbi Dates

Rabbi dates is a semi-dried date fruit. the date is relative sizes, black color and soft texture. this Date is productions of Sistan and Baluchestan province.

Sayer Dates (Stamaran date)

Sayer dates is cultivated in Khuzestan province. also, The Date that is called Saamaran ,Stamara, Samberun,

This Date has yellow color but the Date fruit at ripening stage is amber-colored and reddish-brown or dark–brown.

Kabkab Dates

Kabkab Dates fruit is cultivated in Kazerun and Dashtestan cities (Borazjan).

its color turns into dark brown. The date Size is about 3.5 to 4 cm. kabkab date is very sweet. this date harvesting time is September.

Kali Dates (Kaliteh and Kaloute date)

Kali dates are very similar to the Mazafati. The special features of Kali date are low moisture.




Walnuts are rounded, single-seeded stone fruits of the walnut tree commonly used for the meat after fully ripening. Following full ripening, the removal of the husk reveals the wrinkly walnut shell, which is usually commercially found in two segments
Walnuts, like other tree nuts, must be processed and stored properly. Poor storage makes walnuts susceptible to insect and fungal mold infestations; the latter produces aflatoxin – a potent carcinogen. A mold-infested walnut batch should be entirely discarded.

The ideal temperature for the longest possible storage of walnuts is −3 to 0 °C (27 to 32 °F) with low humidity for industrial and home storage. However, such refrigeration technologies are unavailable in developing countries where walnuts are produced in large quantities; there, walnuts are best stored below 25 °C (77 °F) with low humidity. Temperatures above 30 °C (86 °F), and humidities above 70 percent can lead to rapid and high spoilage losses. Above 75 percent humidity threshold, fungal molds that release dangerous aflatoxin can form.

Walnuts without shells are 4% water, 15% protein, 65% fat, and 14% carbohydrates, including 7% dietary fiber (table). In a 100-gram reference serving, walnuts provide 2,740 kilojoules (654 kcal) and rich content (20% or more of the Daily Value or DV) of several dietary minerals, particularly manganese at 163% DV, and B vitamins

While English walnuts are the most commonly consumed, their nutrient density and profile are generally similar to those of black walnuts.

Unlike most nuts that are high in monounsaturated fatty acids, walnut oil is composed largely of polyunsaturated fatty acids (72% of total fats), particularly alpha-linolenic acid (14%) and linoleic acid (58%), although it does contain oleic acid as 13% of total fats.

In 2016, the US Food and Drug Administration (FDA) provided a Qualified Health Claim allowing products containing walnuts to state: “Supportive but not conclusive research shows that eating 1.5 ounces (43 g) per day of walnuts, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease.” The FDA had, in 2004, refused to authorize the claim that “Diets including walnuts can reduce the risk of heart disease” and had sent an FDA Warning Letter to Diamond Foods in 2010 stating there is “not sufficient evidence to identify a biologically active substance in walnuts that reduces the risk of coronary heart disease.” A recent systematic review assessing the effect of walnut supplementation on blood pressure found insufficient evidence to support walnut consumption as a BP-lowering strategy.




The almond is a species of tree native to Iran and surrounding countries but widely cultivated elsewhere.

Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.

While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. Almonds are available in many forms, such as whole, slivered, and ground into flour. Almond pieces around 2–3 mm in size, called “nibs”, are used for special purposes such as decoration.

Almonds are a common addition to breakfast muesli or oatmeal.

Use in desserts
Almond cream cake covered in slivered almonds from Spain

A wide range of classic sweets feature almonds as a central ingredient. Since the 19th century almonds have been used to make bread, almond butter, cakes and puddings, candied confections, almond cream-filled pastries, nougat, cookies (macaroons, biscotti and qurabiya), and cakes (financiers, Esterházy torte), and other sweets and desserts.

Almonds are 4% water, 22% carbohydrates, 21% protein, and 50% fat . In a 100-gram (3 1⁄2-ounce) reference amount, almonds supply 2,420 kilojoules (579 kilocalories) of food energy. The almond is a nutritionally dense food (table), providing a rich source (20% or more of the Daily Value, DV) of the B vitamins riboflavin and niacin, vitamin E, and the essential minerals calcium, copper, iron, magnesium, manganese, phosphorus, and zinc. Almonds are a moderate source (10–19% DV) of the B vitamins thiamine, vitamin B6, and folate, choline, and the essential mineral potassium. They also contain substantial dietary fiber, the monounsaturated fat, oleic acid, and the polyunsaturated fat, linoleic acid. Typical of nuts and seeds, almonds are a source of phytosterols such as beta-sitosterol, stigmasterol, campesterol, sitostanol, and campestanol.