Nuts have such fine flavor that cooks should think twice before spoiling them. It is very difficult to use them in cookery and get a product that is as finely flavored as the original nuts. The vegetarians use them in compounding what they call roasts, cutlets, steaks, etc. My experience with these imitation products has not been of the best, for though my digestive organs are strong, they do not take kindly to these mixtures. Some of my friends report the same results, in spite of thorough mastication and moderation. These imitation roasts and cutlets usually contain much starch and there is no reason to believe that it is better to cook nut oils into starchy foods than it is to use any other form of fat for this purpose. Those who like starch and nuts can make a splendid meal of nut meats and whole wheat biscuits or zwieback. In eating nuts, always remember that the mastication must be thorough. It takes grinding to break up the solid nut meats and the stomach and bowels have no teeth. Those who can not chew well should use the nuts in the form of butter. Ordinarily two ounces of nut meats, or less, are sufficient for a meal. At present prices, nuts are not expensive, as compared with meat. Meat is mostly water. Lean meat produces from five to seven hundred calories to the pound. Nut meats produce from twenty-seven to thirty-three hundred calories per pound. In other words, a pound of nut meats has the same fuel value as about five pounds of lean meat, but not as great protein value. Those who are not used to nuts have a tendency to overeat, but this is largely overcome as soon as people become accustomed to them. CHAPTER XII. LEGUMES. ==================================================================== Pro- Carbohy- Calories Water tein Fat drates Ash per lb. -------------------------------------------------------------------- _Fresh Legumes_: String beans ......... 89.2 2.3 0.3 7.4 0.8 195 Shelled limas ........ 68.5 7.1 0.7 22.0 1.7 570 Shelled peas ......... 74.6 7.0 0.5 16.9 1.0 465 _Dried Legumes_: Lima beans ........... 10.4 18.1 1.5 65.9 4.1 1625 Navy beans ........... 12.6 22.5 1.8 59.6 3.5 1605 Lentils .............. 8.4 25.7 1.0 59.2 5.7 1620 Dried peas ........... 9.5 24.6 1.0 62.0 2.9 1655 Soy beans ............ 10.8 34.0 16.8 33.7 4.7 1970 Peanuts .............. 9.2 25.8 38.6 24.4 2.0 2560 --------------------------------------------------------------------- Analyses of all foods are approximate. The food value varies with the conditions under which the foods are grown and is not always even approximately the same.