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The nutritive value of nuts


The nutritive value of nuts



Chem. Industry, 22, 304-6



DOI: 10.1001/jama.1920.02620440037016

Tabulated data are presented of the starch, fat, and protein content of farinaceous and oily nuts, of the vitamin A, B1, B2, and C content of certain nuts, of the vitamin C content of immature Juglandaceae fruits, and of the vitamin C distribution in the immature walnut. The pecan, groundnut and Brazil nut are particularly good sources of aneurin.

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Accession: 013887858

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