A delight that you have to experience: brazil nuts

A delight that you have to experience: brazil nuts
Quadell / Wikimedia
Publicado dia 16/08/2015 em Food

The Brazil nut, is a South American tree in the family Lecythidaceae, and also the name of the tree’s commercially harvested edible seed.

Around 20,000 tons of Brazil nuts are harvested each year, of which Bolivia accounts for about 50%, Brazil 40%, and Peru 10% (2000 estimates). In 1980, annual production was around 40,000 tons per year from Brazil alone, and in 1970, Brazil harvested a reported 104,487 tons of nuts.

Brazil nuts for international trade can come from wild collection rather than from plantations. This has been advanced as a model for generating income from a tropical forest without destroying it. The nuts are gathered by migrant workers known as castanheiros.

Nutritionally, Brazil nuts are an excellent source (> 19% of the Daily Value, DV) of dietary fiber (30% DV) and various vitamins and dietary minerals. A 100 g serving (75% of one cup) of Brazil nuts contains rich content of thiamin (54% DV), vitamin E (38% DV), magnesium (106% DV), phosphorus (104% DV), manganese (58% DV) and zinc (43% DV) (right table). Brazil nuts are perhaps the richest dietary source of selenium, with a one-ounce (28 g) serving of 6 nuts supplying 774% DV. This is 10 times the adult U.S. Recommended Dietary Allowance, more even than the Tolerable Upper Intake Level, although the amount of selenium within batches of nuts varies greatly. Brazil nut oil is clear and light amber in color, with a pleasant, sweet smell and taste suitable for salad dressing.

The European Union has imposed strict regulations on the import from Brazil of Brazil nuts in their shells, as the shells have been found to contain high levels of aflatoxins, which can lead to liver cancer.

Tip for tourists

To ask this food in Brazil, you should refer to “castanha-do-pará”.

This is a common food, it should not cost a lot of money.

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When you go to Brazil, try the “feijoada”
When you go to Brazil, try the “feijoada”
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