LABELLED AND ANALYTICALLY DETERMINED NUTRITIONAL VALUE OF NUTS

Abstract

This paper compares the content of basic nutrients in various edible nuts available in the marketplace.
The content of these nutrients was also determined analytically. The analytically determined fat content was
similar to the declared values for three types of nuts (macadamia nuts, walnuts and hazelnuts), and in case of the
other four types such correlation was not obtained. Among the seven types of nuts tested, five met the declared
protein content, and the other two types of nuts (walnuts and hazelnuts) were characterized by a lower protein
content than the values declared on the label. From the consumer’s point of view, the energy value of nuts, resulting
mainly from fat content, is important. In this respect, nuts can be divided into two groups: containing more
than 55% fat (brazil nuts and pine nuts, hazelnuts and walnuts) and containing less than 50% fat (macadamia
and cashews and pistachios). Virtually all the nuts tested can be considered a good source of vitamin E, thiamine
(vitamin B1) and magnesium. Pine nuts, pistachios and Brazil nuts proved to be the best sources of iron. The
quite high content of phosphorus in all types of nuts should be noted as its presence in a diet is quite controversial.