Hickory nuts, English walnuts, pecan nuts, and filberts are not only palatable in muffins, cake, and yeast bread, but add to the food value in a rational way.
Peanuts are rich in oil and protein. They are nearly equal to almonds in food value and are even more economical. Peanuts are too concentrated a food for eating between meals or to be taken after a meal already sufficient, but they may take the place of meat in the meal and peanut butter may be used on bread and in sandwiches without butter. They, too, may be used with cake and cookies.
Chopped nuts may be served with a variety of desserts. Remember always that they are to be considered food.
100-Calorie Portions of Shelled Nuts
| Kind | Weight of 100-Calorie Portion Ounces |
| Brazil nuts | 0.5 |
| Chestnuts | 1.5 |
| Filberts | 0.5 |
| Hickory nuts | 0.5 |
| Peanuts | 0.6 |
| Pecans | 0.5 |
| Walnuts (English) | 0.5 |
Teacher’s Note.—When time permits and circumstances make desirable the development of the economic phase of the food work, students may be directed to look up the composition, or the food value per ounce or per pound, of a variety of the foods of whatever group is under study and work out the return in food value for a given expenditure of money. The tables in Rose’s “Laboratory Handbook for Dietetics” will be found especially useful in such work.
EXERCISES
1. What is the chief food value of fish?
2. Compare the composition of fish and meat.
3. What are the causes influencing the flavor and quality of fish?