1 5.7 50.6 27.9 1.7 2986
Pistachio nuts 4.2 22.6 54.5 15.6 3.1 3010
Peanuts, roasted 1.6 30.5 49.2 16.2 2.5 3177
--------------------------------------------------------------------
Nuts vary a great deal in composition. They are generally the seeds of
trees, enclosed in shells, but other substances are also called nuts.
The representative nuts are rich in fat and protein, containing some
carbohydrate (sugar or starch.)
A few nuts, such as the acorn, cocoanut and chestnut, are very rich in
starch, and these should be classified as starchy foods. Very few foods
contain as high per cent of starch as the dry chestnut. In southern
Europe chestnuts are made into flour, and this is made into bread or
cakes. An inferior bread is also made of acorn flour. Chestnuts may be
boiled or roasted. They are very nutritious.
The more representative nuts are pecans, filberts, Brazil nuts and
walnuts. These may be used in place of flesh foods, for they furnish
both protein and fats. If the kernel is surrounded by a tough membrane,
as is the case in walnuts and almonds, it should be blanched, which
consists in putting the kernel in very hot water for a little while and
then removing this membrane.
Pages:
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198
199
200
201
202
203
204