Agriculture Reference
In-Depth Information
T A B L E 6.6. Selected Nuts: Characteristics and How Eaten
Common and
Scientific Names
Characteristics
How Eaten
Almonds, Prunus dulcis
Thin shell surrounding flesh
Shell cracked open and flesh
halves eaten
Hazelnuts (filbert),
Corylus spp.
Thin shell surrounding nut
Shell broken open and
rounded nut eaten
Cashew, Anacardium
occidentale
See explanation on page 221
Eaten after washing
Chestnuts, Castanea spp.
Thin relatively soft shell inner
flesh eaten usually after
cooking
Shell removed and flesh eaten
Coconut, Cocos nuifera
Outer husk surrounding shell
with flesh adhering to inside
of shell. Center filled with
liquid
End cut off; liquid removed
for drinking. Shell cut open
and flesh scraped off and
eaten
Macadamia, Macadamia
intgrifolia
Rough or smooth shell around
nut
Shell removed and nut eaten
Peanut, Arachis hypogoea
Outer shell removed; nuts
inside removed
Eaten raw but more
commonly boiled or
roasted in the shell.
Figure 6.31. Major nutrient contents of nuts. (From data in USDA National Nutrient Database
for Standard Reference, Release 17. http: // www.nal.usda.gov / fnic / foodcomp / Data / SR17 /
reports / sr17page.htm.)
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