95. The Almonds used in the United States come chiefly from southern Europe, although they are successfully raised in California. They contain about 55 per cent fat and 22 per cent protein. The flavor of almonds is due to a small amount of hydrocyanic acid.
96. Pistachio.—Some nuts are used for imparting color and flavor to food products, as the pistachio nut, the kernel of which is greenish in color and imparts a flavor suggestive of almonds. The pistachio has high food value, as it is rich in both fat and protein. It is employed in the manufacture of confectionery and in ice cream for imparting flavor and color.
97. Cocoanuts grow luxuriantly in many tropical countries, and have a high food value. They are characteristically rich in fat, one half of the edible portion being composed of this nutrient. For tropical countries they supply the fat of a ration at less expense than any other food. When used in large amounts they should be supplemented with foods rich in carbohydrates, as rice, and in proteids, as beans. Cocoanut milk is proportionally richer in carbohydrates and poorer in fat and protein than the meat of the cocoanut. In discussing the cocoanut, Woods states:[[34]]
"The small, green, and immature nuts are grated fine for medicinal use, and when mixed with the oil of the ripe nut it becomes a healing ointment. The jelly which lines the shell of the more mature nut furnishes a delicate and nutritious food. The milk in its center, when iced, is a most delicious luxury. Grated cocoanut forms a part of the world-renowned East India condiment, curry. Dried, shredded (desiccated) cocoanut is an important article of commerce. From the oil a butter is made, of a clear, whitish color, so rich in fat, that of water and foreign substances combined there are but O.0068. It is better adapted for cooking than for table use. At present it is chiefly used in hospitals, but it is rapidly finding its way to the tables of the poor, particularly as a substitute for oleomargarine."
98. Use of Nuts in the Dietary.—When nuts can be secured at a low price per pound, ten cents or less, they compare favorably in nutritive value with other staple foods. Digestion experiments with rations composed largely of nuts show that they are quite thoroughly digested. Professor Jaffa of the California Experiment Station, in discussing the nutritive value of nuts and fruits, says:[[35]]
"It is certainly an error to consider nuts merely as an accessory to an already heavy meal, and to regard fruit merely as something of value for its pleasant flavor, or for its hygienic or medicinal virtues. The agreement of one food or another with any person is more or less a personal idiosyncrasy, but it seems fair to say that those with whom nuts and fruits agree, can, if they desire, readily secure a considerable part of their nutritive material from such sources."
Average Composition of Nuts
(From Fifteenth Annual Report, Maine Agricultural Experiment Station.)
| Refuse | Edible Portion | Edible Portion | Value per lb.[A] | |||||
|---|---|---|---|---|---|---|---|---|
| Water | Prot. | Fat | Carb. | Ash | ||||
| % | % | % | % | % | % | % | Calories | |
| Almonds | 64.8 | 35.2 | 1.7 | 7.3 | 19.3 | 6.2 | 0.7 | 1065 |
| Almonds, kernels | -- | 100.0 | 4.8 | 21.0 | 54.9 | 17.3 | 2.0 | 3030 |
| Brazil nuts | 49.6 | 50.4 | 2.7 | 8.6 | 33.6 | 3.5 | 2.0 | 1545 |
| Filberts | 52.1 | 47.9 | 1.8 | 7.5 | 31.3 | 6.2 | 1.1 | 1575 |
| Filberts, kernels | -- | 100.0 | 3.7 | 15.6 | 65.3 | 13.0 | 2.4 | 3290 |
| Hickory nuts | 62.2 | 37.8 | 1.4 | 5.8 | 25.5 | 4.3 | 0.8 | 1265 |
| Pecans | 49.7 | 50.3 | 1.4 | 5.2 | 35.6 | 7.2 | 0.8 | 1733 |
| Pecans, kernels | -- | 100.0 | 2.9 | 10.3 | 70.8 | 14.3 | 1.7 | 3445 |
| Walnuts | 58.0 | 42.0 | 1.2 | 7.0 | 27.0 | 6.1 | 0.7 | 1385 |
| Walnuts, kernels | -- | 100.0 | 2.8 | 16.7 | 64.4 | 14.8 | 1.3 | 3305 |
| Chestnuts | 16.1 | 83.9 | 31.0 | 5.7 | 6.7 | 39.0 | 1.5 | 1115 |
| Acorns | 35.6 | 64.4 | 2.6 | 5.2 | 24.1 | 30.9 | 1.6 | 1690 |
| Beechnuts | 40.8 | 59.2 | 2.3 | 13.0 | 34.0 | 7.8 | 2.1 | 1820 |
| Butternuts | 86.4 | 13.6 | 0.6 | 3.8 | 8.3 | 0.5 | 0.4 | 430 |
| Litchi nuts | 41.6 | 58.4 | 10.5 | 1.7 | 0.1 | 45.2 | 0.9 | 875 |
| Piñon, P. edulis | 40.6 | 59.4 | 2.0 | 8.7 | 36.8 | 10.2 | 1.7 | 1905 |
| Piñon, P. monophylla | 41.7 | 58.3 | 2.2 | 3.8 | 35.4 | 15.3 | 1.6 | 1850 |
| Piñon, P. sabiniana | 77.0 | 23.0 | 1.2 | 6.5 | 12.3 | 1.9 | 1.1 | 675 |
| Pistachio, kernels | -- | 100.0 | 4.2 | 22.6 | 54.5 | 15.6 | 3.1 | 3010 |
| Peanuts, raw | 26.4 | 73.6 | 6.9 | 20.6 | 30.7 | 13.8 | 1.6 | 1935 |
| Peanuts, kernels | -- | 100.0 | 9.3 | 27.9 | 42.0 | 18.7 | 2.1 | 2640 |
| Roasted peanuts | 32.6 | 67.4 | 1.1 | 20.6 | 33.1 | 10.9 | 1.7 | 1985 |
| Shelled peanuts | -- | 100.0 | 1.6 | 30.5 | 49.2 | 16.2 | 2.5 | 2955 |
| Peanut butter | -- | -- | 2.0 | 29.3 | 46.6 | 17.1 | [B]5.0 | 2830 |
| Cocoanuts | 48.8 | 51.2 | 7.2 | 2.9 | 25.9 | 14.3 | 0.9 | 1415 |
| Cocoanuts, shredded | -- | -- | 3.5 | 6.3 | 57.3 | 31.6 | 1.3 | 3125 |
| Cocoanut milk | -- | -- | 92.7 | 0.4 | 1.5 | 4.6 | 0.8 | 97 |