Lentils are not commonly used in this country, but they were one of the earliest vegetables to be cultivated in Asia and the Mediterranean countries. They are imported and are found only in the best markets of large cities. They are used in the menu like dried peas and are fully as nourishing, but the flavor of the lentil is pronounced and they are not as agreeable to the average person as peas or beans.
Nuts
Nuts are classed with the carbo-nitrogenous foods, because of the more nearly equal proportion of proteins and carbonaceous substances.
TABLE IX.—NUTS
| Food Materials | Water Per Cent | Protein Per Cent | Fat Per Cent | Carbohydrates Per Cent | Ash Per Cent | Fuel Value per pound Calories |
| Almonds | 4.8 | 21.0 | 54.90 | 17.3 | 2.0 | 3,030 |
| Brazil nuts | 5.3 | 17.0 | 66.80 | 7.0 | 3.9 | 3,329 |
| Filberts | 3.7 | 15.6 | 65.30 | 13.0 | 2.4 | 3,342 |
| Hickory nuts | 3.7 | 15.4 | 67.40 | 11.4 | 2.1 | 3,495 |
| Pecans | 3.0 | 16.7 | 71.20 | 13.3 | 1.5 | 3,633 |
| English walnuts | 2.8 | 16.7 | 64.40 | 14.8 | 1.3 | 3,305 |
| Chestnuts, fresh | 45.0 | 6.2 | 5.40 | 42.1 | 1.3 | 1,125 |
| Walnuts, black | 2.5 | 27.6 | 56.30 | 11.7 | 1.9 | 3,105 |
| Cocoanut, shredded | 3.5 | 6.3 | 57.30 | 31.6 | 1.3 | 3,125 |
| Peanuts, roasted | 1.6 | 30.5 | 49.20 | 16.2 | 2.5 | 3,177 |
It will be noted, by reference to the table, that nuts contain a much larger proportion of fats and less starch than the legumes. Chestnuts contain the largest amount of starch, pecans the most fat, and roasted peanuts the most protein.
Nuts are a valuable food, but they should be made a part of a meal and may well take the place of meat, because of the large percentage of protein, rather than to be eaten as a dessert. They are too hearty to eat at the end of a meal, after one has eaten as much other food as the system requires. In planning a meal, if the dietary is rich in starches and lacking in protein, a side dish of nuts may be served.
Too great stress cannot be laid upon the importance of the thorough mastication of nuts; otherwise they are difficult of digestion. When thoroughly chewed, however, they are as easily digested as cereals or legumes. If ground fine in a meat grinder or through a sieve, they digest more readily, but this grinding does not take the place of the grinding with the teeth and the mixing with saliva. They are best ground for salads, cake or croquettes.