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Also known as nuts, botanical nut
in botany, type of dry indehiscent fruit
OverviewAI-generated
A nut is a food item categorized under the nuts group in Openfoodfacts. It has a water footprint of 9063. Nutritional data indicates that nuts contain 590 kcal of energy, 51 grams of fat, and 6.5 grams of saturated fat. They also provide 20.6 grams of carbohydrates, including 5.8 grams of sugars and 8.2 grams of fiber. The protein content is 18.5 grams, with 3.05 grams of salt.
In terms of classification, nuts have a NutriScore of a and a NOVA group of 1. There are 4573 products listed in the nuts category. Academic literature references the term "nut" in 19,760 PubMed articles. Additionally, the subject is referenced by 1,454 other encyclopedia articles.
Synthesized by Vinony from 18 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 4,573 products
- Energy
- 590 kcal
- Fat
- 51 g
- — of which saturates
- 6.5 g
- Carbohydrates
- 20.6 g
- — of which sugars
- 5.8 g
- Fibre
- 8.2 g
- Protein
- 18.5 g
- Salt
- 3.05 g
via Open Food Facts · ODbL
Research
19,760 papers- Pistachio nut allergy: An updated overview.ReviewCritical reviews in food science and nutrition · 2019Costa J, Silva I, Vicente AA et al.DOI: 10.1080/10408398.2017.1379947
- Tree nut allergens.ReviewMolecular immunology · 2018Geiselhart S, Hoffmann-Sommergruber K, Bublin MDOI: 10.1016/j.molimm.2018.03.011
- Tree Nut Allergy in Children-What Do We Know? -A Review.ReviewNutrients · 2024Chudoba A, Żebrowska A, Sybilski AJDOI: 10.3390/nu16233978
- Areca nut and oral cancer.ReviewOral diseases · 2025Singh AG, Chaturvedi PDOI: 10.1111/odi.14943
- Nut Consumption and Fertility: a Systematic Review and Meta-Analysis.Advances in nutrition (Bethesda, Md.) · 2024Cardoso BR, Fratezzi I, Kellow NJDOI: 10.1016/j.advnut.2023.100153
- Brazil nut (Bertholletia excelsa Bonpl.) in health and disease: A narrative review.ReviewFood chemistry · 2025Takeda LN, Omine A, Laurindo LF et al.DOI: 10.1016/j.foodchem.2025.143425
- Nut Consumption and Risk of Cancer: A Meta-analysis of Prospective Studies.Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology · 2020Long J, Ji Z, Yuan P et al.DOI: 10.1158/1055-9965.EPI-19-1167
- Nut Consumption for Cognitive Performance: A Systematic Review.Advances in nutrition (Bethesda, Md.) · 2021Theodore LE, Kellow NJ, McNeil EA et al.DOI: 10.1093/advances/nmaa153
via PubMed
~3 min read
Encyclopedic overview
A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible. In general usage and in a culinary sense, many dry seeds are called nuts, but in a botanical context, "nut" implies that the shell does not open to release the seed (indehiscent).
Most seeds come from fruits that naturally free themselves from the shell, but this is not the case in nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary.
Excerpted from Wikipedia’s “nut” article, available under the CC BY-SA 4.0 licence.
Gallery (3)
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