The Ultimate Guide to Nuts.
  Since the earliest of time and even before  agriculture was used by the Greeks to have
  better food resources, `Nuts' was a stable  food and nutritional source in the diet of
  manhood in the dark ages.
  During those times, nuts were plentiful, as  there were much more forests as today, and
  well-liked for their easy storage, which enabled  people to keep them for times in which food
  was hard to find.
  (Winter, rainy season, etc).
  There is evidence that as far back as the  second century B.C., the Romans distributed
  sugar almonds on special occasions such as  marriages and births.
  Nuts have their place in all cultures and  through almost all cuisine around the world.
  Nuts are liked by people of all ages for their  subtle taste and high fat and carbohydrate
  content.
  It is this subtle taste that Chefs like when  creating new dishes and variations.
  Descriptio & Species.
  Under the category nuts, we understand anything  from a seed to a legume or tuber.
  The 7 peanut, as an example, is a legume,  the Brazil nut and macadamia nuts are seeds
  and almonds are the seed of a fruit similar  to a peach.
  Botanically nuts are single-seeded fruits  with a hard or leathery shell that contain
  an edible kernel, which is enclosed in a soft  inner skin.
  Generally, all nut trees grow slowly but live  longer.
  Trees of walnut, chestnut or pecan continue  to produce nuts, often more than hundred years
  after planting.
  Nut trees of any species are found all over  the world.
  Almonds, for example, are found in California,  Spain, Morocco, Italy, and even Australia,
  whereas the walnut can be found anywhere from  North America to the Andes and Persia to Australia.
  Asia also has a great variety of nuts.
  Ginkgo nuts in China, candle nuts in Indonesia  and Malaysia, coconut in throughout southern
  Asia, cashew nuts in India and Malaysia and  the Philippines, chestnuts in China and Japan,
  and the water chestnut which is found in China,  Japan, Korea, and the East Indies.
  Some of the better known nuts: Almond The  scientist considers the almond as a stone
  fruit, much like cherries, peaches, and prunes.
  Because most people only know the seed (stone)  of this fruit, it is generally accepted as
  a nut.
  Almond on the tree, look like small green  peaches.
  When ripe the shell will open and reveal the  nut in its shell.
  There are various varieties of almonds.
  The bitter almond is, in fact, the kernel  of the apricot, which was found growing wild
  in China as far back as the late Tang Dynasty  (AD 619-907).
  This same apricot was taken to Europe and  became the apricot fruit, which is now enjoyed
  all over the world.
  The bitter almond kernel is toxic in its raw  state and must be boiled quickly and poached
  in an oven before being further used.
  It is primarily used in Chinese desserts like  the almond bean curd.
  The sweet almond is generally confined for  fresh consumption.
  In 1986, California alone produced 70,000  tons of almonds, which is half of the world's
  production.
  The almond has been cultivated around the  Mediterranean since ancient times and can
  still be found wild in Algeria and around  the black sea.
  Sweet almonds can be bought whole, shelled,  cut in 1/2 with skin, without skin, flaked,
  blanched, slivered ground roasted or salted.
  they are used for snacks, marzipan, confectionery,  and desserts as well as for the production
  of liqueur essence, oil, and cosmetic products.
  Almonds are nutrient-rich—they are a good  source of fiber and protein.
  They are also a good source of healthy, unsaturated  fats (monounsaturated, such that is found
  in olive oil).
  In addition, almonds are an excellent source  of vitamin E, manganese, and magnesium."
  Every one-ounce serving (about 23 almonds)  provides 6 grams of protein and 4 grams of
  fiber, plus vitamin E (35 percent DV [daily  value]), magnesium (20 percent DV), riboflavin
  (20 percent DV), calcium (8 percent DV) and  potassium (6 percent DV).
  In addition, almonds are a low-glycemic index  food."
  Almonds are one of the complete sources of  energy as well as nutrients.
  The nuts, especially, are rich in mono-unsaturated  fatty acids like oleic, and palmitoleic acids
  that help in lowering LDL or "bad cholesterol"  and increasing HDL or "good cholesterol" in
  the human body.
  Research studies suggest that the Mediterranean  diet which is excellent in monounsaturated
  fatty acids helps prevent coronary artery  disease and strokes by favoring healthy blood
  lipid profile.
  The nuts packed with many important B-complex  groups of vitamins such as riboflavin, niacin,
  thiamin, pantothenic acid, vitamin B-6, and  folates.
  Altogether, these vitamins work as co-factors  for enzymes during cellular substrate metabolism
  inside the human body.
  Almonds are naturally gluten-free and are  a versatile, nutrient-rich.
  All forms of almonds, including almond flour,  almond milk and almond butter, are excellent
  additions for those choosing a gluten-free  lifestyle."
  Bunya Pine Nut.
  The bunya tree is a member of the pine family  and grows almost everywhere in Australia.
  Originally the trees originated in the area  of Brisbane and Rockhampton in Queensland
  Australia.
  Only the female trees are producing a 2cm  x 2.5cm nut in the pinecone.
  In the old days, the bunya pine nuts were  stable food for the aborigines and also used
  in ceremonials.
  These days, the nuts gain in popularity through  the trend of native food in Australia (bush
  food) in recent years.
  The nut is rich in the carbohydrate, similar  to the chestnut, and therefore used more like
  a potato than a nut. the bunya nuts can be  eaten raw but are usually boiled for easy
  removing of the skin.
  Shelled nuts are then butter fried and flavored  with pepper or sugar, or added to stews and
  soups.
  Red Bopple Nut The Red Bopple nuts Also called  Hicksbeachia pinnatifolia are a relative of
  the macadamia nut, and native to the tropical  rainforest of the East Coast of Australia.
  The nut is about the same size as a hazelnut  and has a thick (0.5cm 0 1cm), woody husk
  with a bright red outer skin, which only appears  if the nut is fully ripe.
  In contrary to most other nuts, the red bopple  nut is very low on fat but very high in calcium
  and potassium.
  the low-fat content makes this nut very easily  digestible.
  The nuts are eaten raw or toasted.
  Coconut Coconut  "He who plants a coconut tree", the saying
  goes, "plants food and drink, vessels and  clothing, a habitation for himself and a heritage
  for his children".
  Indeed every part of the coconut is used,  but only the coconut milk and the coconut
  meat are foods.
  The shell is used as charcoal, the husk is  used to make ropes, clothing, and brushes,
  and the trunk of the tree and leaves are used  for roofs of houses and building material
  respectively.
  The fruit of the palm `Cocos nucifera' has  an edible kernel and therefore qualifies as
  a nut.
  The palm tree is native to the Philippines,  Malaysia, Brazil, and Indonesia, and can produce
  50 – 100 nuts a year, over a lifespan of  70 years.
  Coconut palms grow best close to the seaside  but have been proven to withstand high altitude,
  although the production rate is diminishing  as further away from the sea the tree grows.
  The large thick green pod encloses a brown  fibrous husk around a brown shell, which contains
  a layer of soft white flesh and the clear  water in the center.
  Sub-species found only on one island of Seychelles,  in the Indian Ocean, produces a nut often
  weighing more than 20 kg, which needs 10 years  to ripen.
  Coconuts are the worlds most commercially  used nuts.
  Especially the meat, or copra, as it is called  after sun drying, is vital for the export
  industries, in coconut growing countries.
  The coconut is an important food source especially  in South East Asia, India, Brazil, and the
  South Pacific Islands.
  The copra can be brought shredded or desiccated  and is used in confectioneries, ice creams
  and to coat chicken or fish for frying.
  However much of it is pressed for its oil  also called coconut butter as it is white
  and fatty at room temperature.
  Not only is it used for cooking and to make  margarine, but it also goes into soaps, detergents,
  shampoos, face cream, perfumes, and candles.
  It is also a major ingredient in glycerin,  synthetic rubber, safety glass, and hydraulic
  brake fluid.
  Coconut juice or milk is the natural juice  of the nut, but not the water inside the coconut.
  It is won by shredding the raw coconut meat,  then adding water and straining the mixture
  through a cotton cloth.
  The coconut milk has then the consistency  and color of skim milk and is available canned
  or frozen.
  Coconuts can add flavor, variety and--best  of all--healthy nutrients to your diet.
  Coconuts are rich in lauric acid, which is  known for being antiviral, antibacterial and
  antifungal, and boosts the immune system.
  Fresh coconut juice is one of the highest  sources of electrolytes known to man and can
  be used to prevent dehydration, for instance  in cases of diarrhea or strenuous exercise,
  instead of a sports drink.
  Some remote areas of the world even use coconut  juice intravenously, short-term, to help hydrate
  critically ill patients and in emergency situations.
  health benefits of coconuts and coconut oil  include:
  • Help you lose weight, or maintain your  already good weight
  • Reduce the risk of heart disease  • Lower your cholesterol
  • Improve conditions in those with diabetes  and chronic fatigue
  • Improve Crohn's, IBS, and other digestive  disorders
  • Prevent other disease and routine illness  with its powerful antibacterial, antiviral
  and antifungal agents  • Increase metabolism and promotes healthy
  thyroid function  • Boost your daily energy
  • Rejuvenate your skin and prevent wrinkles  CANDLENUT(also known by Aleurites Moluccanus)
  The candlenut gets her name, from when threaded  tightly on the midrib of a palm leaf it has
  been used a primitive candle.
  More recently, the nuts were grounded to a  paste, mixed with copra (grated coconut meat)
  and then formed into a candle.
  Candlenut Candlenuts are the seed of the candleberry  tree native to Indonesia and Malaysia but
  widely spread throughout South East Asia,  the South Pacific and Sri Lanka.
  The nut has a very high content on fat and  is valued for the extracted oil for lighting
  as well as cooking.
  The nut is colored gray to black, about 5cm  in diameter, with a thin, papery husk containing
  one or two nuts.
  Candlenut oil for lighting purposes is extracted  by roasting the nuts when they are only half
  ripe as oil for cooking is extracted by roasting  the nuts when they are fully ripe.
  For human consumption, the nuts have to be  roasted as raw once have been causing sicknesses.
  Ripe candlenuts are roasted, then pounded  into a meal and mixed with salt, chilies or
  shrimp paste for usage in curries or as a  spicy condiment to curries.
  Palm Nut Palm Nut  The palmyra palm native to most South East
  Asian Countries produces a hard, shiny nut,  from which a sweetish sap or gel is extracted.
  While this sap is used in the Indonesian cuisine  for soups and desserts, it is on other well-known
  product that is begin produced out of the  palmyra palm – The Palm Sugar (gula malacca).
  There are no reliable data available on the  nutritional value of the palm nut, but it
  is widely known that the fat is saturated.
  Candlenuts are excellent sources of fiber,  and that's why their inclusion in the diet
  can be very beneficial for the GI tract.
  Regular use of these tree nuts can help facilitate  the digestive process.
  Consuming them on a regular basis also helps  promote regular bowel movement because the
  oils they contain serve as mild laxatives.
  One of the many nutrients in candlenuts is  potassium, which is well-known for its ability
  to lower high blood pressure.
  The way potassium works is this: it causes  the relaxation of the walls of the blood vessels,
  allowing the blood to flow more freely throughout  your system.
  This helps save the heart from being overworked  and becoming large.
  Regular consumption of candlenuts helps save  the joints from becoming achy and swollen
  due to regular wear and tear.
  Including candlenuts in the diet more often  is also good for keeping the bones strong.
  Candlenut can help you Overcome Insomnia Because  candlenut has melatonin that will make you
  relax and quickly fall asleep.
  This is good for people with bad insomnia.
  Macadamia nut Native to Queensland and New  South Wales in Australia, the macadamia nut
  takes its name from Dr. John McAdam, a scientist  and early promoter of the cultivation Australia.
  The macadamia trees are evergreen and reach  a height of up to 20 meters.
  The edible seed of the silk oat tree has a  very hard, light brown shell, 2 – 3cm in
  diameter.
  In 1888, macadamia trees have been planted  in Hawaii where through careful cloning and
  hybridization, it became an important commercial  product.
  Today, macadamia nuts are also cultivated  in South Africa, Zimbabwe, California, and
  parts of South and Central America.
  It is very difficult to crack the macadamia  nut as it's shell is very hard and so tight
  to the kernel that when cracked the nut is  smashed.
  In Hawaii, American scientist developed a  way of separating the kernel from the shell
  by shrinking them in drying bins.
  They then developed the first commercial cracker.
  It was through these two developments that  the macadamia nut could be formed to the commercial
  importance it has today.
  This is also the reason why macadamia nuts  are only available already de-shelled.
  Macadamia nuts also are valued for their oil  and the macadamia nut butter.
  They are available roasted and salted.
  When buying macadamia nuts, give care that  they are packed in an airtight or vacuum bags,
  as they become easily rancid once opened.
  Macadamia nuts are used for confectioneries  or as snacks but also gain in popularity in
  the kitchen as they have a very mild and subtle  taste and add texture to salads, and hot dishes.
  Its oil makes an excellent vinaigrette and  cold sauces.
  Macadamia nuts are high in fat, but they also  provide a boost of monounsaturated fat, considered
  a "good" fat.
  Monounsaturated fat or MUFAs come from plant  sources and may be helpful in lowering your
  LDL or "bad" cholesterol.
  Macadamia nuts also provide fiber.
  Water Chestnuts  The name refers to a nut like tuber of an
  aquatic plant called Trapa.
  The plants are common to several parts of  the world but are mainly used in Japan, China,
  and Thailand where it is also a sought-after  ingredient in its cuisines.
  The trapa plant roots in ponds and lakes and  sends, its' leaves to the surface, similar
  to a water lily.
  The water chestnut grows on the roots underneath  the water surface.
  Water chestnuts are flat and round with a  diameter of 5 – 7cm.
  They have a soft black skin and white flesh  similar to the flesh of a coconut.
  Once peeled, they can be eaten raw, or dried  and are a well-liked ingredient because of
  its crunchy texture, and sweet subtle taste.
  Water chestnuts are also boiled and made into  flour, which is used for thickening of sauces
  and dishes, much like cornstarch.
  Chestnuts are thought to have originated in  Southern Europe and Persia even though they
  are also found in China, Japan, and Northern  America.
  The nuts of the chestnut tree have a brown  shiny color and leathery shell.
  they can be eaten raw, but mostly are consume  boiled, baked or roasted or as a chestnut
  puree sweetened or unsweetened.
  They are also sold in syrup as marron glasses.
  Chestnuts are the only nuts, which are treated  as a vegetable because they contain more starch
  (30%) and less fat 3%.
  Chestnuts are also made into a flour high  on fiber and starch.
  Chestnuts, unlike other nuts and seeds, are  relatively low in calories and fats.
  Nonetheless, they are rich sources of minerals,  vitamins, and phytonutrients that immensely
  benefit health.
  They are an excellent source of dietary fiber;  provide 8.1 g (about 21% of RDI) per 100 g.
  Chestnuts are exceptionally rich in vitamin-C.  100 g nuts provide 43 mg of vitamin-C. like
  all nuts Chestnuts are a rich source of mono-unsaturated  fatty acids like oleic acid.
  Cashew Nut  Originating in the West Indies and native
  to the north of Brazil, Portuguese explorers  introduced the nut to India and Malaysia as
  well as parts of Africa.
  The hard-shelled nut grows inside the cashew  apple.
  When mature the cashew nut appears at the  end of the red or yellow apple.
  The cashew tree is a member of the poison  ivy family and farmers must take great precautions
  when extracting the nuts.
  The hard shell contains an oil, which irritates  the skin, so the nuts are heated to extract
  the kernel.
  The smoke and steam, which occurs, however,  may still be harmful to skin and eyes.
  When heated the cashew nuts are harmless and  may be extracted.
  Ginkgo Nut  The ginkgo is the prehistoric maidenhair tree,
  which survives as a wild tree only in China.
  The fruit looks like a tiny plum but has a  foul and bitter shell.
  the Chinese wait for the smelly hull to full  off, then paint the nuts and use them for
  festive decorations, before they crack them  open to eat the nut.
  In Japan and Korea, ginkgo nuts are skewered  and then grilled, which turns the nuts color
  from yellow to green.
  In China, the ginkgo nut is a popular ingredient  to vegetarian dishes.
  The nuts can be obtained fresh or canned.
  Hazelnut/FilbertsThe  nut of the hazel bush is native to Europe
  and North America and was mentioned in writings  as far back as 2838 B.C., and was credited
  of currying many human ills as well as being  considered excellent for Boldness and use
  as a hair tonic.
  Some say that the name filbert comes from  Saint Philibert, a French abbot whose feast
  day on 22 August coincides with the ripening  of the first nuts in the Northern hemisphere.
  Hazelnuts have a very hard shell, which has  to be cracked by a nutcracker before getting
  to the kernel.
  Hazelnuts are available, raw, blanched, or  toasted, chopped, ground, cooking as well
  as hazelnut liquor.
  PEANUT  The peanut is not a true nut.
  It is the seed of a leguminous plant with  a soft, brownish colored brittle shell and
  belongs to the Botanical family of beans and  peas.
  But they are usually considered along with  the nuts because of they're physical characteristics
  and nutritional value.
  The nuts grow on the long roots of the plant  and below the ground.
  The peanut is native to Brazil and has been  found there ever since the first recording
  in 950 B.C.
  Today, peanuts are cultivated throughout the  tropics all over the world (India, China,
  West Africa, Australia, and the USA are the  largest peanut-growing countries).
  Peanuts produce excellent oil, which is used  for salads and cold dishes as well as for
  frying.
  Peanuts also produce peanut butter, margarine,  and also used in the canning of sardines.
  Peanuts are available whole, de-shelled and  de-skinned and raw or toasted.
  Peanuts are used in all different varieties  in everything from salads to main courses
  and desserts.
  Pinenut  These are the edible seed of the pine tree
  and grow in the cone.
  Pine trees are found in the Southern USA,  Mexico and around the Mediterranean sea.
  It is very difficult to establish a pinenut  industry as the trees are growing very slow
  and don't carry a lot of fruits until they're  75 years old.
  Pine nuts are mostly obtained raw and then  toasted, fried or grilled.
  Pine nut oil is used for the cosmetic industry.
  Pine nut flour is used in confectionery.
  Pistachio Nut  The pistachio nut is a small green kernel,
  which grows on the pistachio tree originating  in Syria, Palestine, and Persia.
  The natural color of the shell is grayish  white, but sometimes the nuts are dyed red
  to cover up some of the stainings.
  The pistachio nut is now cultivated in India,  Europe, North Africa, Mexico, the USA, and
  the Far East.
  Pistachios are usually sold in their shell  or shelled and blanched.
  The greenish seed is used as a flavoring in  cooking, candies and ice cream.
  Walnut The walnut is related to the hickory  and pecan tree and grows anywhere from North
  America to the Andes and Europe to China.
  English walnuts, butternuts and hickory nuts  are all walnuts, botanical speaking.
  All those walnuts have different shells and  kernels but the English walnut with it's
  rough, rippled shell and the yellow-brown  kernel is the most popular and popularly referred
  to as `The Walnut'.
  Walnuts are bought in the shell or de-shelled  and are sought after for their oil, which
  is used for cooking as well as for salads  and dressing.
  OTHER COMMONLY USED NUTS INCLUDE :  Macadamia Nuts )
  Bunya Pine Nuts ) Australia  Red Bobble Nut )
  Candle Nut ) Malaysia  Palm Nut ) Philippines, Brazil
  Coconut ) Indonesia,China  Water Chestnut )
  Brazil Nuts ) South America  Beech Nuts ) USA
  Pecan Nuts ) North America.
  Nutritional Value and Information: Nuts are  rich in fat (40-60%) and dietary fiber (5-15%)
  with a moderate amount of protein (2-25%)  and small amounts of starch (up to 10%).
  As mentioned above chestnuts are an exemption  to this general rule.
  The fats in nuts are mostly monounsaturated  and polyunsaturated and contain no cholesterol
  as nuts are harvested from plants.
  Only the coconut and palm nut contain saturated  fats.
  Significant amounts of minerals can be found  in nuts, including zinc, calcium, iron, phosphorus
  and magnesium.
  They also contain some provitamins and vitamins  like thiamin, riboflavin, niacin and vitamin
  E & C.  Nuts contain very little natural sodium and
  have a high amount of potassium, which in  this constellation is recommended for the
  control of blood pressure.
  Unfortunately, nuts are often sold salted  as snacks, which upsets this natural balance,
  and by an over consummation of salted nuts  people take in a lot of fat and salt.
  Nuts are also a great source of energy and  often used in diets for athletes.
  Used in moderate amounts, nuts in unsalted  forms are nutritionally valuable food.
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