Baking & Snack - June 2008 - 57

TREE NUTS

Go Nutswith Nuts
These health-packed tree fruits add texture, flavor
and eye appeal to baked foods and snacks.
BY DONNA BERRY
uts have a long history of providing sustenance
to humans. Not only nourishing and satiating,
nuts also provide sensory satisfaction. They
contribute flavor, texture and mouthfeel to many
baked food applications. Further, nuts contribute to an
attractive Nutrition Facts label because they are a source
of many good-for-you nutrients, vitamins and minerals.
For too long, nuts' fat content deterred consumers
from incorporating these crunchy, flavorful tree fruits
into their daily diet. Thankfully, many consumers' opinions have evolved from nuts being a "fatty food" to
being a "super food." In fact, nuts made the Top 10 Functional Foods list compiled by the International Food
Information Council (IFIC), Washington, DC, from data
obtained through its survey "Consumer Attitudes
Toward Functional Foods," published in 2007.
Consumers understand nuts are loaded with goodfor-you nutrients. An impressive 63% of consumers surveyed associate the monounsaturated fats found in olive
oil and nuts with reducing the risk of heart disease. This
awareness is likely due to the 2003 FDA-approved health
claim that reads: "Scientific evidence suggests, but does
not prove that eating 1.5 oz per day of most nuts, as part
of a diet low in saturated fat and cholesterol, may reduce
the risk of heart disease."
Recognition of the heart-healthy fats found in nuts
combined with consumers' quest for heart-healthy
sources of protein has consumers seeking out baked and
snack foods supplemented with nuts. In fact, according
to the Hazelnut Council's 2005 Consumer Attitude and
Usage Tracking Study, 82% of consumers consider nutrition an important influence when purchasing nuts or
nut-containing foods.

HEALTH NUTS. All nuts have some nutritional components in common, with select nuts being more concentrated in certain nutrients. For example, all nuts offer

ᮡ In addition to being used as inclusions in baked foods, nuts can also be
used to top and decorate pies, cakes, muffins, breads and cheesecakes.

fiber. However, according to the US Department of Agriculture (USDA), almonds and pistachios are the leaders with 12.2 g and 10.3 g of fiber per 100 g, respectively.
Calcium can also be found in all nuts, however, raw
almonds stand apart with 264 mg per 100 g.
With almost 17.3 mg of copper per 100 g, hazelnuts
are recognized for their high level of this mineral, which
contributes to bone health and keeps blood vessels functioning optimally.
Zinc deficiency is associated with poor development
that can lead to growth abnormalities. This mineral deficiency recently made headlines because of its return to
the modern world as a result of American's shift from
consumption of meat proteins to cereal proteins. The
good news is that many nuts are high in zinc. In fact,
cashews and pecans boast ample supplies of zinc, with
5.8 mg and 4.5 mg, respectively, per 100 g.
Cashews also contain noteworthy quantities of iron

June 2008 / BAKING & SNACK

Baking & Snack - June 2008

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