NUTS IN FAMILY MEALS
A GUIDE FOR CONSUMERS
UNITED STATES DEPARTMENT OF AGRICULTURE
HOME AND GARDEN BULLETIN NUMBER 176
PREPARED BY
SCIENCE AND EDUCATION ADMINISTRATION
CONTENTS
- 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 (ARS),Cooperative State Research Service (CSRS), Extension Service (ES), and the NationalAgricultural Library (NAL)—merged to become a new organization, theScience and Education Administration (SEA), U.S. Department of Agriculture.
This publication was prepared by the Science and Education Administration’s FederalResearch 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 IN FAMILY MEALS:
A Guide for Consumers
Nuts contribute rich flavor andcrunchy texture to many kinds offoods. Nuts are not only tasty—butnutritious as well. Familiardishes take on new interest whennuts are added.
Nuts are filling because of theirfat content and may preventbetween-meal hunger pangs thatencourage nibbling.
Most common nuts contain about10 to 25 percent protein and can bean added source of protein in meals.Peanuts are highest in protein withabout 25 percent. Coconuts andchestnuts contain very little protein.
This bulletin is a guide to buying,storing, and using nuts. Recipesfeature nuts in main dishes, vegetables,salads, soups, breads,sandwiches, dessert