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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
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