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Article
September 21, 1918

THE UTILIZATION OF NUTS AS FOOD

JAMA. 1918;71(12):974-975. doi:10.1001/jama.1918.02600380038007
Abstract

The exigencies of war time have emphasized anew those properties of nuts as foods which remove them from the category of luxuries and place them on the list of substantial components of the day's ration. In considering to what extent nuts may actually be regarded as a good dietary investment, it should be remembered that, compared bulk for bulk, they belong among the most nutritive of foods ordinarily available. They differ from the staple cereal seeds used as human foods in their comparative richness in protein and fat; of the commonly available nuts the chestnut alone contains an abundance of carbohydrate, starch, in place of the nutrients just mentioned.

The reputation of nuts as desirable dietary components has suffered from the widespread belief that these foods are particularly difficult of digestion. Professor Jaffa1 of the University of California, who has furnished some of the best experimentally ascertained facts regarding

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