Acorn (Quercus, Lithocarpus and Cyclobalanopsis spp.)


  • nut of the oaks tree
  • enclosed in tough leathery shell
  • take 6 to 24 months to mature
  • dietary staple in many cultures
  • rich in protein, carbohydrates, fats, phosphorus, potassium, niacin, tannins
  • germination includes adequate water, sunlight, soil nutrients
  • eaten as flour, nuts, breads, jelly, noodles


American beech (Fagus grandifolia)


  • native to eastern United States, southeast Canada
  • wood is heavy, hard, strong
  • takes up to 40 years to produce seeds
  • fruit is triangle-shaped shell with 2/3 nuts
  • edible to humans


European beech (Fagus sylvatica)


  • edible,not popular food source
  • used as animal feed/edible oil


Breadnut (Brosimum alicastrum)


  • species of flowering tree in mulberry/ jackfruit family
  • native to South Pacific
  • cooked ripe fruit have texture of freshly baked bread/potato flavor
  • tropical tree
  • carbohydrates, protein, fat, vitamin C, thiamin, potassium, starch
  • produce large crops
  • fermented peeled fruit produce sour sticky paste


Candlenut (Aleurites moluccana)


  • flowering tree in spurge family
  • nut is round, seed has high oil content used as a candle,nuts burned to provide light
  • tropical
  • used cooked in Indonesian and Malaysian cuisine
  • ink for tattoos from charred nuts
  • a varnish with the oil


Chestnuts (Castanea spp.)


  • nine species
  • native to Northern Hemisphere
  • mentioned in bible
  • fruit is contained in a spiny shell
  • creamy-white flesh
  • very little protein or fat
  • carbohydrates, high calories


Chinese chestnuts (Castanea mollissima)


  • native to china
  • glossy brown nuts
  • glucose, glucid, lipid, protein
  • nuts are edible
  • over 300 types
  • nuts are sweet


American hazelnut (Corylus americana)


  • good for breeding because its hardy
  • grows in the form of a shrub
  • edible nuts
  • medicinal purposes


Johnstone River almond (Elaeocarpus bancroftii)


  • native to Australia
  • sweet flavor
  • high in calories


Kola nut (Cola spp.)


  • relative of cocoa tree
  • native to rain forest of Africa
  • caffeine containing fruit
  • used as flavor in beverages
  • aroma is sweet/ rose like
  • nut has a bitter flavor


Kurrajong (Brachychiton spp.)


  • Native to Australia
  • estimated to be 50 million years old
  • woody fruit containing several seeds
  • colors can vary


Mongongo (Ricinodendron rautanenii)


  • found on wooded hills, sand dunes
  • egg-shaped velvety fruit
  • contain thin edible flesh pit
  • staple diet in some areas
  • fruits are steamed to soften skin, then cooked in water until flesh separates


Palm nuts (Elaeis guineensis)


  • fruit is red and grows in large bunches
  • made of oily fleshy outer layer, single seed
  • oil is high in saturated fats, no trans fat
  • Human use of oil date back 5,000 years in coastal west Africa
  • cultivated in tropical countries


Karuka (Pandanus spp.)


  • Native to Papua New Guinea
  • eaten raw, roasted, boiled
  • high in calories
  • pale yellow flesh, contains single seed


Red bopple nut (Hicksbeachia pinnatifolia)


  • Native to Australia
  • Low in fat, high in calcium, potassium
  • Eaten as bush food
  • similar to macadamia


Betel nuts (Areca catechu)


  • chewed as a psychoactive drug
  • breath-fresheners


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