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A nut is defined botanically as a fruit composed of a hard shell and a seed, where the hard-shelled fruit does not open to release the seed (indehiscent). In a culinary context, a wide variety of dried seeds are often called nuts, but in a botanical context, only ones that includ
Cook with Nuts
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A nut is defined botanically as a fruit composed of a hard shell and a seed, where the hard-shelled fruit does not open to release the seed (indehiscent). In a culinary context, a wide variety of dried seeds are often called nuts, but in a botanical context, only ones that include the indehiscent fruit are considered true nuts.
(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(22α)-hydroxy-sitosterol(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(9z)-12-oxo-dodec-9-enoate(+)-neomenthol(-)-vestitol(4s)-4-hydroxy-2,3,4,5-tetrahydro-(2s)-dipicolinate(5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate(-)-maackiain(3z)-phytochromobilin(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa
Molecular pairings
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Prickly pear
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
aflatoxin contamination→ caused by →poor processing and storage of milk, cereal grains, and nuts
“Poor processing and storage of milk, cereal grains, and nuts are a major cause of aflatoxin contamination and mold proliferation.”
Brazil nuts→ contaminated with →aflatoxin B1
size group: Group III (small)contamination level: 5.62 microg/kg
“The nuts, classified as small (Group III), presented aflatoxin B1 contamination at a level of 5.62 microg/kg.”
other nuts, gram flour, spices→ produced →higher counts of TVCs, coliforms, yeast, and mould
“Generally, rice, wheat and peanuts produced low counts whereas other nuts, gram flour and spices produced much higher counts.”
pistachio nuts→ contained →aflatoxins
concentration: 15 to 259 microg/kg
“It was established that three samples of pistachio nuts contained significant levels of aflatoxins. The concentration of total aflatoxins in these three nut samples ranged from 15 to 259 microg/kg of sample.”
Aspergillus spp.→ increased →incidence of decay in pistachio nuts
condition: split hulls
“The incidence of decay caused by Aspergillus spp. (predominantly Aspergillus niger) was three times greater in the oldest early splits than in early splits formed in the period before harvest (no decay was found in normal nuts with nonsplit hulls).”
rice, wheat, peanuts→ produced →low counts of TVCs, coliforms, yeast, and mould
“Generally, rice, wheat and peanuts produced low counts whereas other nuts, gram flour and spices produced much higher counts.”
“Cl. perfringens, Staph. aureus, and Bacillus spp. were common in spices, nuts and gram flour”
S. senftenberg 775W and S. anatum→ were not detectable →on inshell nuts
duration: 16 weeksstorage_temperature: 21 C
“S. senftenberg 775W and S. anatum were not detectable on inshell nuts after 16 weeks of storage at 21 C.”
nuts→ are at high risk of →aflatoxin (AF) contamination
“health authorities raised an alert on nuts consumption as these may be at high risk of aflatoxin (AF) contamination”
What science says
ingredient property
“Additional cardioprotective nutrients found in nuts include vegetable protein, fiber, alpha-tocopherol, folic acid, magnesium, copper, phytosterols and other phytochemicals.”
“Nuts have a unique fatty acid profile and feature a high unsaturated to saturated fatty acid ratio, an important contributing factor to the beneficial health effects of nut consumption.”
“Nuts have a unique fatty acid profile and feature a high unsaturated to saturated fatty acid ratio, an important contributing factor to the beneficial health effects of nut consumption.”
“The versatility of legumes and nuts covers a wide range of possibilities through their use in plant-based dairy analogues, providing alternative-protein and maximal amounts of nutrients and bioactive compounds, potential plant-based flours for bakery and pasta”
legumes and nuts→can be used as→plant-based flours for bakery and pasta
