Nutritional value of the nut Nutritional value of the nut Nuts have been around for a long time. It is thought that even prehistoric man and woman foraged the forests of the Ice Age world for simple foods such as berries and nuts, as well as beasts of surf and turf. Whatever nuts our ancestors ate, however, there's a good chance they were not even nuts. First of all, to clear up some misconceptions, some foods we generally call nuts, such as walnuts, almonds, pecans, peanuts and Brazil nuts, are not actually nuts at all. A true nut is a one-seeded fruit that has developed from a compound ovary, has a hardened external wall with a woody consistency, and is indehiscent, meaning it does not split open to release its seed.
Some true nuts are hazelnuts, acorns, chestnuts and beechnuts.
Some true nuts are edible, and others are not. Most nuts are an excellent source of protein, and for many vegetarians, particularly vegans, are often a primary protein source. Generally speaking, nuts are high in both protein and fat, dietary fiber, and sometimes Vitamins A, B and C, as well as calcium and iron. Although anyone using a diet rich in nuts should be wary of total fat content, nuts are virtually cholesterol free. Nuts work well to keep hunger at bay, partly because of their high protein and fat content, which is why airlines persist in providing bags of peanuts as snack food when they want to hold passengers over without providing a meal.