—In many portions of the western part of our country pine-nuts are consumed largely as food. There are several species of pines yielding edible nuts on the Pacific coast of the United States and as far east as Colorado and New Mexico. These nuts are articles of considerable importance in the commerce of many of the cities of California. The principal specimens of pine which yield edible nuts are Pinus monophylla Torr. and Frem., Pinus edulis Engelm., Pinus sabiniana Dougl. The refuse is usually less than 50 percent of the total weight of the nut.
Fig. 60.—Full Grown Pecan Tree.—(By permission Field Columbian Museum.)
Composition of the Edible Portion.—
| Water. | Protein. | Fat. | Starch and Sugar. | Ash. | Calories Per Pound. | ||
|---|---|---|---|---|---|---|---|
| Pinus | monophylla, | 3.8 | 6.5 | 60.7 | 26.2 | 2.8 | 3,327 |
| „ | edulis, | 3.4 | 14.6 | 61.9 | 17.3 | 2.8 | 3,364 |
| „ | sabiniana, | 5.1 | 28.1 | 53.7 | 8.4 | 4.7 | 3,161 |
Pistachio.
—The nut of the pistachio (Pistachia vera) is used very largely for flavoring purposes and also for food. The tree is a native of Syria but has been cultivated in southern Europe for many years. The nut produced in America, though somewhat larger than the native Syrian fruit, has not half so high a palatable value. The pistachio is grown to some extent in the southern part of the United States and also in California. The kernel of the fruit is green in color and has a flavor which in some respects is reminiscent of almonds. It is used chiefly in this country in the manufacture of confectionery and ice creams.
Composition of the Pistachio.—
| Edible Portion. | ||
|---|---|---|
| Water, | 4.2 | percent |
| Protein, | 22.3 | „ |
| Fat, | 54. | „ |
| Starch and sugar, | 16.3 | „ |
| Ash, | 3.2 | „ |
| Calories per pound, | 3,235 | |