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Latest revision as of 13:00, 18 March 2025
Nut (anatomy)
A nut in anatomy refers to a hard-shelled fruit of some plants having an indehiscent seed. While a wide variety of dried seeds and fruits are called nuts in English, only a certain number of them are considered by biologists to be true nuts. Nuts are an important component of human diet and nutrition.
Definition[edit]
In botanical terms, a nut is a hard-shelled fruit that does not split open to release its seed. A wide variety of dried seeds are called nuts, but in a culinary context, a nut is typically any hard-walled, edible kernel. The translation of "nut" in certain languages frequently requires paraphrases, as the word is ambiguous.
Characteristics[edit]
Most seeds come from fruits that naturally free themselves from the shell, unlike nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. The general and original usage of the term is less restrictive, and many nuts, such as almonds, pecans, pistachios, walnuts, and Brazil nuts, are not nuts in a botanical sense. Common usage of the term often refers to any hard-walled, edible kernel as a nut.
Nutrition[edit]
Nuts are a significant source of nutrients for both humans and wildlife. Because nuts generally have a high oil content, they are a highly prized food and energy source. A large number of seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a snack food, or pressed for oil that is used in cookery and cosmetics.
Health effects[edit]
Nuts are also a good source of dietary fiber, and many studies have shown they have a protective effect against heart disease. Furthermore, nuts have other nutrients such as folic acid, niacin, vitamin E, and the minerals magnesium, copper, and potassium.
See also[edit]
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