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JAMA 100 Years Ago
December 17, 2008

THE FOOD VALUE OF NUTS.

JAMA. 2008;300(23):2806. doi:10.1001/jama.2008.801

In 1906 Prof. M. E. Jaffa, of the University of California, who for a number of years has made a study of the food value of nuts and nut products, published an article1 dealing with this subject. He has recently revised and extended this article, which is now published as Farmers' Bulletin 332 and constitutes an interesting and useful summary of available data on the flavor, composition and digestibility of the substances in question. As a result of his investigation he finds that nuts represent a concentrated form of food, to even a greater degree than cheese, and when rationally indulged in they are well assimilated and may enter into the formation of a well-balanced diet. They contain valuable amounts of protein and fat, both of which are characteristic constituents of the more common varieties of nuts, of which the walnut and cocoanut may be considered as types. Carbohydrates are the preponderant constituents of nuts like the chestnut.

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