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Read Ebook: Nuts in Family Meals: A Guide for Consumers by United States Agricultural Research Service Consumer And Food Economics Research Division
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Ebook has 257 lines and 17323 words, and 6 pages
Page Buying nuts 1 Kinds available 1 How nuts are marketed 2 Cost 2 Form to buy 2 Signs of quality 3 Amount to buy 3 Storing nuts 3 Preparing nuts for use 4 Shelling nuts 4 Removing skins 4 Roasting or toasting nuts 5 Cutting nuts 5 Recipes 5 Index to recipes 14
Prepared by Consumer and Food Economics Institute Science and Education Administration
On January 24, 1978, four USDA Agencies--Agricultural Research Service , Cooperative State Research Service , Extension Service , and the National Agricultural Library --merged to become a new organization, the Science and Education Administration , U.S. Department of Agriculture.
This publication was prepared by the Science and Education Administration's Federal Research staff, which was formerly the Agricultural Research Service.
Issued May 1970 Slightly revised September 1971 Approved for reprinting September 1978 Washington, D.C.
For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402
Stock No. 001-000-01461-7
Nuts contribute rich flavor and crunchy texture to many kinds of foods. Nuts are not only tasty--but nutritious as well. Familiar dishes take on new interest when nuts are added.
Nuts are filling because of their fat content and may prevent between-meal hunger pangs that encourage nibbling.
Most common nuts contain about 10 to 25 percent protein and can be an added source of protein in meals. Peanuts are highest in protein with about 25 percent. Coconuts and chestnuts contain very little protein.
This bulletin is a guide to buying, storing, and using nuts. Recipes feature nuts in main dishes, vegetables, salads, soups, breads, sandwiches, desserts, and snacks. Approximate calorie values for commonly used nuts are listed on page 2.
BUYING NUTS
Kinds Available
Many of the nuts on the market--such as almonds, pecans, filberts, English walnuts, and black walnuts--are grown in this country. Almonds are produced only in California. English walnuts and filberts are produced commercially only in California, Oregon, and Washington. Macadamia nuts are grown in Hawaii and California, and pine nuts are grown to some extent in the Southwest. Imported pine nuts are sometimes called pignolias.
Other kinds of imported nuts include pistachios from the Middle East, brazil nuts from South America, cashews from India and Africa, and coconuts from the West Indies, Central America, and the Philippines. Chestnuts, although grown in the United States, are usually imported from southern Europe.
Peanuts are not nuts as widely believed; they belong to the pea and bean family--the legumes. They are included here because they are used as nuts in family meals and snacks. Peanuts grow in abundance in the United States. Three common varieties are Virginia, Runner, and Spanish. The shelled Virginia peanut is long and slender; the Runner, small and stubby; and the Spanish peanut, round.
Chestnuts are available only in Winter, but most other nuts are available in some form the year-round.
How Nuts Are Marketed
Nuts may be purchased shelled or unshelled with the exception of cashews, which are sold only shelled. Most nuts sold in shells are not roasted. However, peanuts are usually roasted, and chestnuts are sometimes roasted. If peanuts or chestnuts are roasted, this must be shown on the label.
Shelled nuts are sold raw or roasted and, sometimes, blanched. Roasted nuts may be unsalted, salted, or spiced. Shelled nuts may be purchased ground, or in whole kernels, broken pieces, slivers, and slices.
Shelled nuts are available in bulk and in plastic bags, glass jars, and cans of various sizes. Labels on the containers show the weight and, sometimes, the cup measure.
One of the most common ways of marketing peanuts is in the form of peanut butter.
Although fresh coconuts are often available, coconut is generally found in packages or cans. Canned coconut may contain more moisture than coconut in foil or plastic packages. Frozen prepared coconut is also stocked in some markets.
Cost
Shelled nuts and processed coconut cost more than nuts in shells, but they are convenient and take less storage space.
Because shelled nuts vary widely in price, it's a good idea to compare costs of different brands, forms, and package sizes before buying.
Mixed nuts are priced according to the kinds of nuts and their proportions in the mix.
CALORIES IN COMMONLY USED NUTS
The list below shows the approximate number of calories for shelled nuts:
Almonds, unblanched 170 210 Brazil nuts 185 230 Cashews, roasted 160 195 Chestnuts 55 80 Coconut, fresh, shredded, packed 100 110 Filberts 180 215 Peanuts, roasted 165 210 Peanut butter 165 380 Pecans, halves 195 185 Pistachios 170 185 Walnuts, black, chopped 180 195 Walnuts, English, halves 185 160
Nutmeats are whole and not roasted unless so indicated. Chopped nuts weigh slightly more than whole nuts per cup and are therefore higher in calories per cup.
Form To Buy
Buy the most convenient or economical form of nutmeats for your purpose.
Whole nut kernels make attractive snacks and garnishes. Broken pieces, which are often less expensive and take less preparation, may be used in any food where appearance of the nuts is not important. Slivered or sliced nuts save time and work in preparing garnishes and other foods.
Ground nuts impart nut flavor without crunchy texture.
Shredded or thread-type coconut makes an attractive garnish for salads and desserts. Flaked coconut is usually preferred for pies and cakes because it is easier to cut and serve. Moist or very moist coconut may be desirable to use in foods that are somewhat dry.
Signs of Quality
Nuts in the shell
Choose clean nuts that are free from splits, cracks, stains, or holes.
Do not buy moldy nuts--they may not be safe to eat.
Shelled nuts
Nutmeats should be plump and fairly uniform in color and size. Limp, rubbery, dark, or shriveled kernels may be stale. These visual qualities can be judged in transparent packages.
Sometimes antioxidants are added to delay the onset of rancidity--thus extending the shelf life of packaged nutmeats. When antioxidants, or other preservatives, are added, they are listed on the package. Only those approved by the Food and Drug Administration are used.
Peanut butter
Peanut butter should have a rich nutty flavor and should spread easily. Crunchy peanut butter is produced by adding pieces of peanuts to regular peanut butter.
Stabilizers are often added to peanut butter to retard oil separation. Salt and, occasionally, sweeteners are added for flavor.
Coconut
A good fresh coconut is heavy for its size. Before purchasing, shake the coconut to be sure it contains milk. Avoid cracked coconuts and those with wet, moldy eyes.
Amount To Buy
One pound of unshelled nuts will give the following approximate weight and volume of shelled nuts:
Almonds, Whole 6 1/3 1 1/4 Brazil nuts, Whole 7 2/3 1 1/2 Coconut, shredded 8 1/3 3 Filberts, whole 7 1/3 1 1/2 Peanuts, roasted 11 2/3 2 1/3 Pecans, halves 8 1/2 2 1/4 Walnuts, black, chopped 3 1/2 3/4 Walnuts, English, halves 7 1/4 2
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