Agriculture Reference
In-Depth Information
Figure
6.30.
Map of counties producing nuts. Data is summed for almonds, cashew, chestnuts,
pistachio, and others (does not include peanuts or coconuts). (Mapped from FAO data at FAO-
STAT at http:
//
faostat.fao.org
/
default.aspx.)
cashews, and chestnuts in descending order. In 2004 the FAO reported cashews being
produced in the largest quantities, followed by almonds, walnuts and chestnuts.
2,3
Although the relative position of the nuts in terms of world production has changed,
these four nuts are by far the most important. However, both coconut and peanut
(which are not really nuts) individually are produced in far larger amounts than all
other nuts combined; see sections below.
Table 6.6 gives the characteristics of selected nuts and how they are commonly
eaten. Nuts, are often cooked or roasted in various ways before eating, often signifi-
cantly changing the nut's taste. They may be cooked in hot oil or dry roasted and
after cooking may be seasoned in various ways, commonly by adding salt but also
including other spices.
Coconut and peanut (groundnut) have nut in their names and are thought of as
being nuts, although neither is a nut and neither grows on a tree. Because of their
unique characteristics, both of these important foods will be discussed separately in
sections below.
6.8.10 Nutritional Value
Except for chestnuts, all nuts in Figure 6.31 are highest in fat, which in this case might
better be called oil. These oils are commonly used as cooking oils, and in some cases,
such as coconut, as fuel for cooking. Chestnuts are high in carbohydrates with cashews
being second highest followed by pistachio and the other nuts being relative low.
Almonds, cashews, hazelnuts, and pistachio are also relatively high in protein.
