normal digestion of the food and forms
insoluble copper proteids. In some countries a small amount of copper
sulphate is tolerated, while in others it is prohibited.

91. Peanuts.--Peanuts differ from peas and beans in containing more
fat. They should be considered a food, for at ordinary prices they
furnish a large amount of protein and fat. Like the other members of the
legume family, the peanut is rather slow of digestion and requires
considerable intestinal work for completion of the process.

NUTS

92. General Composition.--Nuts should be regarded as food, for they
contribute to a ration appreciable amounts of nutrients. The edible
portion of nearly all is rich in fat; pecans, for example, contain as
high as 70 per cent. In protein content nuts range from 3 per cent in
cocoanuts to 30 per cent in peanuts. The carbohydrate content is usually
comparatively low, less than 5 per cent in hickory nuts, although there
is nearly 40 per cent in chestnuts. On account of high fat content, nuts
supply a large amount of heat and energy.[33]

93. Chestnuts are characterized by containing less fat and protein and
much more carbohydrate material, especially starch, than is found in
other nuts. In southern Europe chestnuts are widely used as food; the
skins are removed, and the nuts are steamed, boiled, or roasted, and
sometimes they are dried and ground into flour. Chestnuts are less
concentrated in protein and fat, and form a better balanced food used
alone than do other nuts.

94. The Hickory Nut, which is a characteristically American nut,
contains in the edible portion about 15 per cent protein, 65 per cent
fat, and 12 per cent carbohydrates.

95. The Almonds used in the United States come chiefly from southern
Europe, although they are successfully raised in California. They
contain about 55 per cent fat and 22 per cent protein. The flavor of
almonds is due to a small amount of hydrocyanic acid.

96. Pistachio.--Some nuts are used for imparting color and flavor to
food products, as the pistachio nut, the kernel of which is greenish in
color and imparts a flavor suggestive of almonds. The pistachio has high
food value, as it is rich in both fat and protein. It is employed in the
manufacture of confectionery and in ice cream for imparting flavor and
color.

97. Cocoanuts grow luxuriantly in many tropical countries, and have a
high food value. They are characteristically rich in fat, one half of
the edible portion be