NUTS AS FOOD. 



87 



In the following table there is given the condensed results of 

 the analyses of nuts given on pages 72 to 84 of this bulletin : 



AVERAGE COMPOSITION OF NUTS. 



Almonds . 



Almonds, kernels . 



Brazil nuts 



Filberts 



Filberts, kernels 



Hickorj'-nuts 



Pecans 



Pecans, kernels 



Walnuts 



Walnuts, kernels 



Chestnuts 



Acorns 



Beechnuts 



Butternuts 



Cocoanuts 



Cocoanuts, shredded.. 



Litchi nuts 



Pinon, P. edulis 



Pinon, P. monophylla. 

 Pinon, P. sabiniana... 

 Pistachio, kernels. ... 



Peanuts, raw 



Peanuts, kernels 



Roasted peanuts 



Shelled peanuts .' . 



Peanut butter 





c 

 





 P. 





3 



% 



% 



64.8 



35.2 





100.0 



49.6 



50.4 



52.1 



47.9 





100.0 



62.2 



37.8 



49.7 



50.3 





100.0 



5S.0 



42.0 





100.0 



16.1 



83.9 



35.6 



64.4 



40.8 



59.2 



86.4 



13.6 



48.8 



51.2 



41.6 



58.4 



40.6 



59.4 



41.7 



58.3 



77.0 



23.0 





100.0 



26.4 



73.6 





100.0 



32.6 



67.4 





100.0 







Edible Portion. 



% 



% 



1.7 



7.3 



4.8 



21.0 



2.7 



8.6 



1.8 



7.5 



3.7 



15.6 



1.4 



5.8 



1.5 



5.2 



2.9 



10.3 



1.2 



7.0 



2.8 



16.7 



31.0 



5.7 



2.6 



5.2 



2.3 



13.0 



.6 



3.8 



7.2 



2.9 



3.5 



6.3 



10.5 



1.7 



2.0 



8.7 



2.2 



3.8 



1.2 



6.5 



4.2 



22.6 



6.9 



20.6 



9.3 



27.9 



11 



20.6 



1.6 



30.5 



2.0 



29.3 



fa 



tn 



a 



C S 



0.= 



% 



% 



19.3 



6.2 



54.9 



17.3 



33.6 



3.5 



31.3 



6.2 



65.3 



13.0 



25.5 



4.3 



35.6 



7.2 



70.8 



14.3 



27.0 



6.1 



64.4 



14.8 



6.7 



39.0 



24.1 



30.9 



34.0 



7.8 



8.3 



.5 



25.9 



14.3 



57.3 



31.6 



.1 



45.2 



36.8 



10.2 



35.4 



15.3 



12.3 



1.9 



54.5 



15.6 



30.7 



13.8 



42.0 



IS. 7 



33.1 



10.9 



49.2 



16.2 



46.6 



17.1 



fa p. 



2.0 



2.0 



1.1 



2.4 



.8 



.8 



1.7 



• 7 



1.3 



1.5 



1.6 



2.1 



.4 



.9 



1.3 



.9 



1.7 



1.6 



1.1 



3.1 



1.6 



2.1 



1.7 



2.5 



t5.0 



Calories. 

 Id(i5 

 3030 

 1545 

 1.575 

 3290 

 1265 

 1735 

 3445 

 1385 

 3305 

 1115 

 1690 

 1820 



430 

 1415 

 3125 



875 

 1905 

 1850 



675 

 SOW 

 1935 

 2640 

 1985 

 2955 

 2830 



* Calculated from analysis. 



t Including salt, 4.1%. 



I 



