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Nut Chopper

The Slap Chop is a well-know food chopper that is able to efficiently chop nuts of all sorts.


List of important nuts:

  • almonds
  • beech nuts
  • Brazil nuts
  • butternuts
  • cocoanuts
  • filberts
  • hickory nuts
  • pecans
  • pine nuts
  • pistachios
  • walnuts (black and English)

All of the above nuts are markedly fatty, containing from 55—70 per cent. Edible acorns and peanuts contain 35— 40 per cent. of fat. The only common nut which is distinctly starchy and not fatty, is the chestnut. which, in the fairly dry state, contains over 70 per cent. of carbohydrate, mainly starch, and only 7 per cent. of fat. The nuts rich in fat, all contain 15—20 per cent. of protein, except the cocoanut, edible acorn, pecan and some kinds of pine nuts. The cocoanut is poorest in protein—6 per cent.— the edible acorn contains 8 per cent. and the pecan and chestnut are about equal in protein value—10 per cent. The butternut is poorest in carbohydrate—3.5 per cent.—the Brazil nut and certain pine nuts contain about 7 per cent., the remaining nuts in common use in this country contain from 10—30 per cent. of carbohydrate, with two exceptions, the edible acorn—50 per cent.—and the (dry) chestnut-—70 per cent. Cocoanut milk may be compared to whey, both being poor in fat and proteid, but containing 4—5 per cent. of carbohydrate. Excepting the expense, there is no apparent reason why nuts, reduced to a powder or pulp, should not be used as a food, instead of a relish.

Walnuts

Our native North American walnuts include several well-defined species and in addition several kinds about which there is dispute in regard to the question of variety rather than species. For the purposes of these notes we may leave out points in controversy and make comments upon walnuts which are of immediate importance from the orchardist's point of view. Among these we have the butternut, Juglans cinerea; the black walnut, Juglans nigra, and its near relatives, the California walnut, Juglans californica, the Texas walnut, Juglans rupestris, and the Arizona walnut, Juglans major. From abroad we have brought the Persian walnut, Juglans regia; a Chinese walnut named Juglans sinensis, but now held to be only a varietal form of Juglans regia, and two Japanese walnuts, Juglans Sieboldi with its varietal form, Juglans cordiformis.

Brazil nuts

Brazil nut oil is obtained from the seeds of the Brazilian nut tree, Bertholletia excelsa, Humb. and Bonp., belonging to the Myrtacece (Lecythiadacece) (the " Para," or " Juvianus tree ") indigenous to the forests of the Orinoco and Amazon rivers, and now largely cultivated in tropical South America. The seeds bear the native name kokobko and are well known as " Brazil nuts " or " Para nuts." 3 They contain up to 73 per cent of the fatty oil, calculated to dry seeds 4 (the amount of water in the seeds being 7-8 per cent).

The oil has a pale yellow colour and is odourless ; its taste is similar to that of the nuts themselves.

Almonds

The kernel consists of two large plano-convex oily cotyledons, enclosing a small plumule and radicle. The seed is exalbuminous, there being no endosperm. Sweet almonds have a bland nutty taste, and yield, when triturated with water, a white emulsion that is destitute of any marked odour.

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