OLATUNJI 🥜🥜
@yusuphtday
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Nuts and seeds are nutrient-dense plant foods that come from different parts of plants:
Nuts are hard-shelled, edible seeds or fruits that typically come from trees (e.g., almonds, walnuts, and cashews). They are rich in healthy fats, protein, fiber, vitamins, and minerals. Some, like peanuts, are technically legumes but are classified as nuts in culinary contexts.
Seeds are small, edible plant structures that contain all the nutrients necessary for a new plant to grow (e.g., chia seeds, flaxseeds, and sunflower seeds). They are also high in healthy fats, protein, and fiber, with some offering unique benefits like omega-3 fatty acids (e.g., flaxseeds).
Both are commonly eaten as snacks, added to dishes, or used for oils and butters. 11 replies
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A culinary nut is typically defined as a dry, edible fruit or seed that is enclosed in a hard or tough shell and is rich in nutrients such as healthy fats, proteins, vitamins, and minerals. In everyday language, the term “nut” is used broadly to refer not only to true botanical nuts—like hazelnuts, chestnuts, and acorns, which are fruits with a woody shell that does not naturally split open—but also to other edible seeds or drupes (such as almonds, walnuts, and pistachios) that resemble nuts in texture and culinary use, even if they aren’t classified as nuts in a botanical sense.
In essence, while the strict botanical definition restricts nuts to a specific type of fruit, the culinary definition is more inclusive, reflecting how these nutrient-dense foods are used in cooking, snacking, and as ingredients in a variety of dishes. 16 replies
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