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Author : Myer Edward Jaffa
Publisher :
ISBN 13 :
Total Pages : 34 pages
Book Rating : 4.:/5 (31 download)
Download or read book Nuts and Their Uses as Food written by Myer Edward Jaffa and published by . This book was released on 1908 with total page 34 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jessie Pinning Rich
Publisher :
ISBN 13 :
Total Pages : 28 pages
Book Rating : 4.:/5 (7 download)
Download or read book Nuts and Their Uses as Food written by Jessie Pinning Rich and published by . This book was released on 1914 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : G. E. Wickens
Publisher : Fao
ISBN 13 :
Total Pages : 216 pages
Book Rating : 4.:/5 (319 download)
Download or read book Edible Nuts written by G. E. Wickens and published by Fao. This book was released on 1995 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Myer Edward Jaffa
Publisher :
ISBN 13 :
Total Pages : 30 pages
Book Rating : 4.:/5 (31 download)
Download or read book Nuts and Their Uses as Food written by Myer Edward Jaffa and published by . This book was released on 1908 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jessie Pinning Rich
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (111 download)
Download or read book Nuts and Their Uses as Food written by Jessie Pinning Rich and published by . This book was released on 1915 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Myer Edward Jaffa
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (113 download)
Download or read book Nuts and Their Uses as Food written by Myer Edward Jaffa and published by . This book was released on 1915 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jessie Pinning Rich
Publisher : Forgotten Books
ISBN 13 : 9781330233511
Total Pages : 28 pages
Book Rating : 4.2/5 (335 download)
Download or read book Nuts and Their Uses as Food written by Jessie Pinning Rich and published by Forgotten Books. This book was released on 2015-07-23 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Nuts and Their Uses as Food The pecan crop of last year was greater than the total quantity of all nuts used in 1900. This is a convincing argument that nuts are being used in this country as an article of food. They are no longer considered merely as a tid-bit, something to be munched between meals, or to be used as a dainty at the end of a meal. A knowledge of their food value gives them a definite place in the diet and increases their productive importance. The term "nut" is not a definite one, technically speaking, and is applied indiscriminately to many fruits or parts of fruits which have a more or less hard, woody covering surrounding a meat or kernel. The most diverse plant groups are cultivated for our nut supply. Some are obtained from the deciduous trees, others from the tropical palms or evergreens, others from shrubs and bushes, and the Agricultural Department at Washington ranks the leguminous vine bearing the peanut among our nut producers. It is a legume, however, not a true nut. Nuts in general are rich in fat, contain large amounts of protein material, varying amounts of carbohydrates, and valuable mineral salts. The pecan contains the largest amount of fat of any of the food nuts (70 percent). The pine nut, or Pignolia, has the largest amount of protein of the nuts (3 percent), and also a large amount of fat and mineral salts. The peanut is second in rank for its amount of protein. The almond, beechnut, chesnut, and Pistachio nut all contain more than 20 percent of protein. This places them among the high protein content foods. The chestnut and also the peanut contain large amounts of starch and sugar. The chestnut shows as much as 41 percent of carbohydrates. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Antoine Banna
Publisher :
ISBN 13 :
Total Pages : 1028 pages
Book Rating : 4.M/5 ( download)
Download or read book Peanuts and Their Uses for Food written by Antoine Banna and published by . This book was released on 1952 with total page 1028 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Myer E. Jaffa
Publisher : Forgotten Books
ISBN 13 : 9780332350813
Total Pages : 26 pages
Book Rating : 4.3/5 (58 download)
Download or read book Nuts and Their Uses as Food (Classic Reprint) written by Myer E. Jaffa and published by Forgotten Books. This book was released on 2018-02-11 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Nuts and Their Uses as Food Most of the native and foreign nuts which we use are too familiar to need description. Several, however, are not so generally known. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Patsy Westcott
Publisher : White Owl
ISBN 13 : 9781526725882
Total Pages : pages
Book Rating : 4.7/5 (258 download)
Download or read book Nuts and Seeds written by Patsy Westcott and published by White Owl. This book was released on 2019-11-19 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Nuts and seeds such as almonds, walnuts, pumpkin seeds and sunflower seeds are bursting with vital nutrients. Even just a handful is rich with vitamins, minerals and fats, all of which we need, and which team up to help your heart, brain and waistline. As little as an ounce a day provides invaluable fibre, protein and immune-boosting minerals. Nuts and seeds contain mono and polyunsaturated fats, essential, healthful fats which are essential to maintaining the normal structure of every cell in our bodies. Meats, full-fat dairy, fried foods and processed foods are where the harmful forms of saturated and trans fats are found. Research shows that diets high in these unhealthy fats can lead to a host of diseases. Choosing healthy fats lowers cholesterol and enriches cell development, growth and repair.
Author : Gene Spiller
Publisher : Avery
ISBN 13 : 9781583330111
Total Pages : 174 pages
Book Rating : 4.3/5 (31 download)
Download or read book Healthy Nuts written by Gene Spiller and published by Avery. This book was released on 2000 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Your guide to the healthful benefits of nuts"--Cover.
Author : Victor R. Preedy
Publisher : Academic Press
ISBN 13 : 0128185538
Total Pages : 598 pages
Book Rating : 4.1/5 (281 download)
Download or read book Nuts and Seeds in Health and Disease Prevention written by Victor R. Preedy and published by Academic Press. This book was released on 2020-05-08 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nuts and Seeds in Health and Disease Prevention, Second Edition investigates the benefits of nuts and seeds in health and disease prevention using an organizational style that will provide easy-access to information that supports identifying treatment options and the development of symptom-specific functional foods. This book examines seeds and nuts as agents that affect metabolism and other health-related conditions and explores the impact of compositional differences between various seeds and nuts, including differences based on country of origin and processing technique. Finally, the book includes methods for the analysis of seed and nut-related compounds. Written for nutrition researchers, nutritionists, food scientists, government regulators of food, and students of agriculture, oils and feeds, nutrition and life sciences, this book is sure to be a welcomed resource. Identifies options and opportunities for improving health through the consumption of nut and seed products Provides easy access to information that supports the identification of treatment options Contains insights into health benefits that will assist in development of symptom-specific functional foods Examines seeds and nuts as agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between various seeds and nuts, including differences based on country of origin and processing technique Includes methods for analysis of seed and nut-related compound
Author : Myer E 1857-1931 Jaffa
Publisher : Sagwan Press
ISBN 13 : 9781298942517
Total Pages : 28 pages
Book Rating : 4.9/5 (425 download)
Download or read book Nuts and Their Uses as Food written by Myer E 1857-1931 Jaffa and published by Sagwan Press. This book was released on 2015-08-22 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Myer E. Jaffa
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (25 download)
Download or read book Nuts and Their Uses as Food written by Myer E. Jaffa and published by . This book was released on 1908 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Albert Broadbent
Publisher :
ISBN 13 :
Total Pages : 76 pages
Book Rating : 4.:/5 (31 download)
Download or read book Fruits, Nuts and Vegetables written by Albert Broadbent and published by . This book was released on 1908 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edgar Henry Summerfield Bailey
Publisher :
ISBN 13 :
Total Pages : 588 pages
Book Rating : 4.A/5 ( download)
Download or read book The Source, Chemistry and Use of Food Products written by Edgar Henry Summerfield Bailey and published by . This book was released on 1914 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Cesarettin Alasalvar
Publisher : CRC Press
ISBN 13 : 1351700529
Total Pages : 357 pages
Book Rating : 4.3/5 (517 download)
Download or read book Health Benefits of Nuts and Dried Fruits written by Cesarettin Alasalvar and published by CRC Press. This book was released on 2020-02-06 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nuts and dried fruits are part of our daily diet. They are consumed whole or as ingredients of many food products such as muffins, cereals, chocolates, energy bars, breads, and cookies, among others. Health Benefits of Nuts and Dried Fruits provides a comprehensive overview of the literature on the health benefits of nuts and dried fruits. The book summarizes the current state of knowledge in key research areas and provides ideas for future scientific research and product development. Nuts, a term that comprises tree nuts and peanuts, are highly nutritious, containing health-promoting macronutrients, micronutrients, vitamins, and bioactive phytochemicals; they are one of the edible foods with the highest content in antioxidants. The consumption of nuts is recognized for its health-promoting properties, which ranges from a consistent cholesterol-lowering effect in clinical trials to a robust association with reduced risk of cardiovascular disease and all-cause mortality in prospective studies. In spite of the high energy content of nuts, there is no evidence that their frequent consumption promotes obesity, and they may even help control it. Dried fruits, which serve as important healthful snacks worldwide, are nutritionally equivalent to fresh fruits while providing all of their bioactive components in concentrated form. While the evidence level concerning the health effects of dried fruits lags behind that on nuts, it suggests that individuals who consume dried fruits regularly have a lower risk of cardiovascular disease, obesity, and other non-communicable diseases. Main features of the book concerning nuts and dried fruits: • Provides detailed information on health effects • Highlights current regulation and health claims • Provides updated dietary recommendations • Describes nutrient absorption and metabolism • Discusses mechanisms implicated in the health effects Although this book is intended primarily as a reference, by comprehensively reviewing the current state of knowledge it can guide future research on the topic. Among others, food scientists, biochemists, nutritionists, health professionals, decision makers, and regulatory agencies can draw much benefit from its contents. Hopefully, it will help in public health strategies to promote healthy aging and improve population wellbeing.
