Classification characteristics, nutrition and edible value of nuts

Nuts is a general term for a class of fruits with hard shells and edible kernels. Common ones include walnuts, almonds, cashews, hazelnuts, Chinese chestnuts and pine nuts. These foods mostly have a high fat content, mainly unsaturated fatty acids, and are also rich in protein, vitamin E and minerals such as calcium, magnesium and zinc, making them an important nutritional supplement in the daily diet.

In terms of origin, nuts are generally divided into two major categories: one is tree nuts, that is, fruits that grow on trees or shrubs, such as walnuts, hazelnuts, pistachios and pecans; the other is seed nuts, that is, the seeds of plants, such as sunflower seeds, pumpkin seeds and sesame seeds. The so-called four great nuts of the world commonly refer to walnuts, almonds, cashews and hazelnuts.

There are also some varieties in daily life that easily spark discussion, such as peanuts. Botanically, peanuts are the seeds of leguminous plants and are not strictly speaking nuts, but because their nutritional structure and way of eating are close to those of nuts, they are often regarded as nuts in everyday dietary classification. The situation with melon seeds is similar; sunflower seeds and pumpkin seeds are usually placed in the seed nut category.

Although nuts are nutritious, they should be eaten in moderation, because they are high in fat and calories, and a small handful a day is enough to meet the need. When buying and storing them, keep them dry and well ventilated to avoid dampness and mold. Nuts with a rancid smell or mold should no longer be eaten. In addition, a small number of people are allergic to nuts, so pay attention to your body's reaction when trying a new variety for the first time.