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