Nut

The nut is a Nut. It is produced by the Noyer, Arbre of the family of the Juglandacée S originating in the old world. On the Botanical level, the Fruit of the walnut tree is a Drupe, fruit fleshy with core, of which the fleshy part, the husks, is inedible. The nut is in fact the dry core of this drupe.

The nut is presented in the form of a shell, or hull, which is the Endocarpe lignified. This hull which measures from four to five cm length on three to four cm broad, separates into two and presents to its top a Mucron more or less accentuated. The Amande is composed of two green walnuts presenting of convolutions which make think of the human brain, separated by a fine membrane called the mésocarpe .

A nut farmer is called a Nuciculteur.

Food value

The nut is very rich in Lipide S: on average 51%. It is thus very energy: 525 kcal by 100 G. It also contains 11% of protids and glucid 5%. Rich person in Omega-3, Omega-6 and Mélatonine, it brings also food fibers as well as vitamins (mainly Vitamine E or tocopherol, and vitamin B3, B5 and B6), and rock salt (Potassium, Phosphore and Magnésium).

On the Dietetic level and with respect to the cardiovascular risks, this fruit proves to be interesting on the one hand because its lipids are primarily polyinsaturés (72% of the total of the lipids) and, on the other hand, by its content of Magnésium and fibers, recognized as being protective factors.

Principal varieties

In France, there exist two AOC for nuts:
  • the nut of Parisian Grenoble (since June 17th, 1938), varieties Franquette, Mayette and , Soil distributed in the departments of the Isere, the Drome and the Savoy;
  • the nut of the Périgord (since 2002), varieties Horn, Franquette, Grandjean and Marbot, soil distributed in the departments of the the Dordogne, the Batch, the Corrèze and the Charente.

There exist also varieties considered for their precocity (Round of Montignac) or for their large size: Jewel, Gourlande, Glady, Gibbeuse, Gauge and the Rosette of the Cevennes.

Use

The fleshy part around the shell emits a juice which stains, used in dyeing: nut husks.

The fresh or dry nuts can be consumed directly like dry fruits. One breaks them using a Casse-noix.

The green walnuts are used in kitchen (decoration of salads), and in pastry making (tarts, cakes). One can also prepare nut jam. The nuts also use the composition of various products: bread with nuts, cheese with nuts, honey with nut, confectionery, pork-butchery, liquor, aperitif…

One also extracts by pressure from the Huile from nut, one counts on an output of 56% for a pressing with old, i.e. for 36 kg of peeled nuts one obtains twenty liters of oil. It is an oil of quality, with the very marked nut taste, and with the interesting nutritional properties (many fatty-acids omega 3 for a little fatty-acids omega 6). However it is an expensive oil and which is grown rancid rather quickly with the light and/or heat, because of strong proportion of unsaturated fatty-acids composing it. This is why the nut oil does not support to be employed as an oil of cooking or of friture.
Conservez your nut oil at the cellar (thus safe from the light) for the nonopen bottles and at the refrigerator then (qualities of your oil will be preserved as at the first day). Three grains of deicing salt in the bottle would allow a better conservation.

The oil cakes, residues of the pressure, can be used as food for the animals.

One makes also Vin of nut. The shells can be used as Combustible.

Caution: the nuts tend to grow rancid quickly. It is thus useless to make a too large provision of it. If you buy them fresh, it is necessary consume them during the weeks following the purchase. If you buy whole nuts shelled or chopped sold in a plasticized container, take the trouble to check if this last is closed hermetically. You will know, by opening it, if the nuts are fresh or rancid, because the odor does not mislead.

It is possible to preserve them one to two years in small cage on newspaper in a dry and aired place, in condition of having collected them as of their fall of the tree and of having brewed regularly for the period of drying.

The old ones did not eat fresh nuts, because they are irritating because of the fresh skin, very rich in Tanin S. They collected nuts with precaution, put them to dry in thin layers in a dark and well ventilated part, and awaited their maturation. To know if they were good at the market, they weighed up them: doors, they were not yet good. Light, they were ready and too light, they were rotted.

Economic aspects

The worldwide production of nut (year 2004, source FAO) rises to 1,566 million tons.

The first four producer countries represent two thirds of the total:

France is located at the eighth rank with 26.000 tons.

Other nuts

In French, one calls “ fruits with shell ” the whole of hazel nuts, almonds, pistachios, cajous and other nuts. The word “nut”, as for him, indicates the fruit of the walnut tree specifically and should be used only in this direction. However, perhaps under the influence of English, where the generic term is nut (while the fruit of the walnut tree is called walnut ), the majority of people took the practice to give to all the fruits with shell “the nut” name.

As for the term “Oleaginous”, it indicates the plants whose fruits or seeds provide oil: the nut, but also the olive, soya, the sunflower, etc

More generally in Botanical, a nut is a Fruit simple dryness, Indéhiscent, hard, with only one seed, generally coming from several Carpelle S welded.

Allergy

The nut is an allergic source, although few people suffer from Allergie to nut. It is often related to an allergy to the Noisette, Arachide or others nuts.

Language

  • One says also a nut to indicate a quantity of the size of a nut: a knob of butter.
  • “ With the nut ” is an expression which has a pejorative direction, for something of little quality or of little value.
  • nuts, for the Testicle S
  • “ Shell of nut ” initially, appendix used by the sailors to gain a ship wet with broad, currently used to indicate a small boat.

See too

External bonds

nut|Nut
  • Official site of the AOC nut of Grenoble
  • Official site of the AOC nut of Périgord
  • List of the varieties of nut
  • Nut with three shells

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