Edible nuts, types

For analytical purposes it is important to define precisely what needs to be measured. Nuts is a general term used for culinary purposes to refer to the dry seed or fhiit of certain plants, whereas in botanical terms the term is restricted to a simple dry fiuit with one seed, in which the seed wall becomes very hard at maturity. Most nuts included in the diet are the seeds of trees, but the seeds of a few other plants that are not strictly nuts are included (e.g., peanut or groundnut is a legume and a seed). Also, coconut Cocos nucifera) is not a nut (despite its name) but a drupe and is a single fleshy fmit with a hard stone that contains a single seed. In this chapter the culinary definition will be used to discuss the many types of edible nuts that are found around the world (Table 20.1) and included in legislation and codes of practice. 

Se Speciation in Plants The presence of a number of volatile Se species was reported in edible allium plants such as garlic by GC-AES [79]. Selenomethionine, Se-methylselenocysteine, and y-glutamyl-Se-methyl-L-seleno cysteine were identibed in garlic and onion by HPLC-ICP-MS and ES-MS/MS [80]. Selenomethionine is the primary species found in all types of nuts (19D25 percent of the total Se) [30], sunBower [81], and mushrooms [36, 37], The distribution of Se among different fractions (lipid extract, low molecular weight, and protein fractions) of nuts and speciation analysis was studied [30]. Selenium was not detected in any of the lipid extracts obtained from the different types of nuts [30], Results obtained for Brazil nuts by SEC with on-line ICP-MS detection showed that approximately 12 percent of total Se was weakly bound to proteins [30],... 

Nutrition should be low in copper. Patients must avoid foodstuffs and beverages containing copper, e. g. edible offal, nuts, cocoa products, mushrooms, potato crisps, rye flour, oat flakes, beans, dried figs, certain types of cheese, meat and fish, pineapple, mineral water (see relevant lists as to the composition of foodstuffs and copper content in food). Vegetarian food, from which copper cannot be easily mobilized, is therefore recommended. Cooking utensils containing copper should not be used. Alcohol is strictly forbidden. 

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