Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-11-21
VALUE OF NUT FOODS
Topic Treated in Year Book Of De-
partment Of Agriculture.
THE AMERICAN PRODUCT DISCUSSED
Composition and Characteristics OF
Prominent Varieties.
THE POPULAR PEANUT
TIE AMERICAN PRODUCT DISCUSSED
THE POPULAR PEANUT

The Forthcoming year book Of the De-
partment of Agriculture. which Is now be-
ing printed at the government printing Of
flee, will contain the results of number
of experiments made during the past year
under the direction of Mr.. A c. True, d.
rector of experimental stations. The year
book will, in part, say that as indicated by
the numerous nut foods on the market and
the discussions in papers and magazines
of systems of diet in which nuts play
prominent part, there is a quite general in
terest in the subject. The claims made for
some nut foods often seem extravagant
and unreasonable. Apparently they lack
any basis of experimental evidence, nor
is it probable that the best-known physiol-
ogists would advise the wholesale of
nuts in diet to the exclusion Of more
usual and generally accepted foods.
The composition and food value of a
number of nuts have been studied by the
California and Maine stations. Special
studies on chestnuts have also been re-
ported by the Pennsylvania and MaSsachu-
sets stations.
The following statements concerning the
general characteristics of the nuts COM
monty eaten in this country are chiefly
taken from the report of the studies at
the Maine station:
The almond is a fayorite dessert nut in
this country. By far the larger part of
France, Italy and Spain. California, how
ever, has grown the almond successfully,
and the output of this crop Is annually
increasing. The almond Is used In making
confectionery cream, cakes, etc.
The Brazil nut, as Its name indicates. L.
native of Brazil, whence 1t is exported in
large quantities. 1t has not been success
fully grown in the United States 1t Is
chiefly used dessert nut
The ilberts found IN markets are
chiefly varieties and crosses of two spe-
cies. The native hazels are smaller than
the European nuts but have agreeable
flavor. The filbert Is chiefly used des-
sert nut, but the ground nut is sometimes
used for confectionery and in other ways.
In some European countries. where 1t grows
abundantly, a sort OF bread is made from
the ground nut
OF Several Species.
The hickory nut. under which general
name Is included the nuts of several species
of native trees, of which the shagbark
CHicoria ovata) Is the most important. is
one Of our best-known nuts. The quality
of the hickory nut is exceedingly variable,
both in flavor and the readiness with which
the shell may be removed. The better va
rietfes are highly esteemed, and by many
are considered to compare favorably In
deItcacy of flavor with the English walnut.
Large quantities Of the nuts are eaten, and
they sometimes used in making cakes
and confectionery. There is some confusion
regarding the name of this nut. In some
regions Of New England 1t is known as
the walnut while the nut more generally
known in the United States the walnut,
and which grows only sparngly in New
England, is designated the black walnut.
The pecan (Hicoria pecan) is also a ma
tive of America, but Is less widely distrib-
u,ed than the hickory. to which it is closely
r lated. The flavor Of the pecan makes 1t
desirable nut, but 1t doubtless owes much
of It's popularity to Its thin shell and the
ease with which the kernel may be
Moved 1t is largely used dessert nut.
Quantities are also used by the confec-
tionaries for making sailed pecans, bon
bCns of various sorts, etc.
The English or more properly Persian
walnut (JuSlans regia) has been successful
ly cultivated in several regions Of the Unit
ed States 1t is Of Asiatic origin. but
owing to its general excellence 1t early won
ito way to popular favor, reaching Eng
land about the middle OF the sixteenth CEN
tury- 1t L. a favorite dessert nut, and Is
also used by confectioners in many ways.
Walnuts and Butternuts.
What is most generally known as the
walnut in the United States (the fruit Of
JugIans nigra and closely allied species) Is
q large nut rich in oil, and has a strongly
marked flavor. This nut is somewhat used
by confectioners.
The buternut, oil nut or white walnut
Guglans cinerea) is extremely oily, and has
g tendency to become rancid. The fresh
nut has an excellent favor. 1t is less COM
monty marketed than some other native
nuts.
The beech nut is the fruit Of a forest tree
common In the eastern half of the United
States. The nuts are sweet and Of very
agreeable flavor. Owing to their small size
and the consequent difficulty Of gathering
them only limited amount reaches the
market.
The pIstactio, although a native of Syria,
has long been cultivated in southern Flu
rope, whence most of the nuts eaten In this
country are obtained: 1t has been grown
to limited extent in the United States.
The kernel is greenish in color and has
mid, pleasant and characteristic flavor,
suggestive OF almonds. 1t Is chiefly used
in the manufacture Of confectionery. Ices.
etc, being valued for its flavor and the del
icate green color which 1t imparts
Although the cocoanut Is a native Of the
tropics. 1t has been successfully grown N
Florida Only the mature nuts commonly
find their way into the market. though the
fruit of the green nut IS much reished
where 1t Is available Large quantities Of
the dried and grated nut are consumed Its
uses for confectionery. cakes. ETC., are nu-
ulerous and well known.
In many regions OF the west and south
west several varieties Of pine nut are eaten.
The Popular Peanut.
One of the fruits most commonly eaten
III the United States under the name of nut
is the peanut. Strictly speaking this is not
a nut. but the fruit of leguminous plant
closely related to the pea or bean. Prob
ably three-fourths OF the peanuts eaten are
roasted. Part Of the cheaper grades are
used by confectioners for making sailed
peanuts and various forms of peanut
candy, etc. A sweet and paIatable Oil can
be made from the peanut. The uses Of this
nut as a food have been spoken of In
special bulletin.
1t IS pointed out by the Maine station that
from so to 65 per cent OF the nuts most
commonly eaten diamonds. Brazil nuts. III
berts. hickory nuts, pecans and walnuts) is
shell. All these nuts contain little water
The protein is fairly high but fat consti-
tutes the largest part of the edible portion
The carbohydrates, which usually occur in
large proportion IN vegetable foods are
present only in small amounts. The chest
nut is an exception. containing, as 1t does
nearly 20 per cent carbohydrates. The per
centage in cocoanuts acorns and Iitchi nuts
IS also fairly high. The meat OF nuts. ex-
cepung those last mentioned. contains
nearly fifty times as much fat and less
than one-fifth az much carbohydrates as
wheat -four, and has about double the fuel
value. A pound Of unshelled nuts will fur
nish about half as much protein and the
same amount of energy pound of -FOUR
Owing to their high fuel value and low pro-
TEN content nuts would not make a we'll
balanced food when eaten by themselves