Author: Myer Edward JaffaPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 34
Book Description
Nuts and Their Uses as Food
Author: Myer Edward JaffaPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 34
Book Description
Nuts and Their Uses as Food
Author: Jessie Pinning RichPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 28
Book Description
Nuts and Their Uses as Food
Author: Myer Edward JaffaPublisher:
ISBN:
Category : Food
Languages : en
Pages : 30
Book Description
Nuts and Their Uses as Food
Author: Jessie Pinning RichNuts and Their Uses as Food
Author: Myer Edward JaffaNuts and Their Uses as Food
Author: Jessie Pinning RichPublisher: Forgotten Books
ISBN: 9781330233511
Category : Cooking
Languages : en
Pages : 28
Book Description
Excerpt from Nuts and Their Uses as Food The pecan crop of last year was greater than the total quantity of all nuts used in 1900. This is a convincing argument that nuts are being used in this country as an article of food. They are no longer considered merely as a tid-bit, something to be munched between meals, or to be used as a dainty at the end of a meal. A knowledge of their food value gives them a definite place in the diet and increases their productive importance. The term "nut" is not a definite one, technically speaking, and is applied indiscriminately to many fruits or parts of fruits which have a more or less hard, woody covering surrounding a meat or kernel. The most diverse plant groups are cultivated for our nut supply. Some are obtained from the deciduous trees, others from the tropical palms or evergreens, others from shrubs and bushes, and the Agricultural Department at Washington ranks the leguminous vine bearing the peanut among our nut producers. It is a legume, however, not a true nut. Nuts in general are rich in fat, contain large amounts of protein material, varying amounts of carbohydrates, and valuable mineral salts. The pecan contains the largest amount of fat of any of the food nuts (70 percent). The pine nut, or Pignolia, has the largest amount of protein of the nuts (3 percent), and also a large amount of fat and mineral salts. The peanut is second in rank for its amount of protein. The almond, beechnut, chesnut, and Pistachio nut all contain more than 20 percent of protein. This places them among the high protein content foods. The chestnut and also the peanut contain large amounts of starch and sugar. The chestnut shows as much as 41 percent of carbohydrates. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Edible Nuts
Author: G. E. WickensPublisher: Fao
ISBN:
Category : Business & Economics
Languages : en
Pages : 216
Book Description
Peanuts and Their Uses for Food
Author: Antoine BannaPublisher:
ISBN:
Category : Peanut products
Languages : en
Pages : 1028
Book Description
Nuts and Their Uses as Food (Classic Reprint)
Author: Myer E. JaffaPublisher: Forgotten Books
ISBN: 9780332350813
Category : Business & Economics
Languages : en
Pages : 26
Book Description
Excerpt from Nuts and Their Uses as Food Most of the native and foreign nuts which we use are too familiar to need description. Several, however, are not so generally known. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Healthy Nuts
Author: Gene SpillerPublisher: Avery
ISBN: 9781583330111
Category : Cooking
Languages : en
Pages : 174
Book Description
"Your guide to the healthful benefits of nuts"--Cover.