There’s no denying the great taste of nuts when it comes to a satisfying snack. But nuts are also delicious when baked into foods, sprinkled into stir-fries or tossed into salads. Yet great taste and versatility aren’t the only things that nuts have going for them. Going a bit nuts is actually good for you, thanks to a host of heart-healthy oils and dietary fiber. Plus, most nuts are rich in protein and offer a good source of vitamins, including the B group and Vitamin E, and in minerals, such as selenium and zinc.
Whether you choose nuts in the shell or shelled, raw or roasted, salted or plain, whole, chopped or slivered, knowing how to use them can get a bit crazy. Here’s help in cracking the case on nut characteristics and their culinary uses.