Nuts are eaten almost exclusively for dessert. They are agreeable, but have little value as food. They contain a large amount of oil, a moderate amount of carbohydrate, and relatively a large amount of protein. Chestnuts are an exception to this general statement, for they contain only a small percentage of oil and a large percentage of carbohydrate. Nuts are variously estimated by writers upon dietetics. I do not know of any careful study of their digestibility. Owing to their high fuel value and low protein contents they will not make a well-balanced food when eaten by themselves. As they are usually eaten raw and as they contain a large amount of cellulose, they are not easily disintegrated or prepared for digestion. The large amount of oil in them quickly causes a feeling of satiety, as do other oils. They are usually eaten after hearty meals, as a part of the dessert. These are conditions that are least favorable to their digestion. They are often chopped and used in salads, as a relish in sandwiches, or as a part of the stuffing of fowl. They are also commonly used in confectionery. From certain pine nuts, and from the cocoanut, flours can be made that are valuable especially for diabetics, as they can be made into bread containing practically no starch or sugar. The preceeding analysis is taken from Bulletin No. 122 of the United States Department of Agriculture.

Composition Of Nuts And Some Other Food Materials

* These values were calculated; unless otherwise indicated the fuel values were determined.