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  • Title: Chemical profiling of Portuguese Pinus pinea L. nuts.
    Author: Evaristo I, Batista D, Correia I, Correia P, Costa R.
    Journal: J Sci Food Agric; 2010 Apr 30; 90(6):1041-9. PubMed ID: 20355145.
    Abstract:
    BACKGROUND: The first detailed chemical characterisation of Portuguese pine nut (Pinus pinea L.) is reported concerning proximate composition, fatty acid, mineral and vitamin contents. RESULTS: Based on the analysis of 27 different populations, pine nuts were characterised by high contents of fat (47.7 g per 100 g dry matter (DM)), protein (33.8 g per 100 g DM) and phosphorus (1130 mg per 100 g DM) and low contents of moisture (5.9 g per 100 g DM) and starch (3.5 g per 100 g DM). They were also found to be a good source of zinc, iron and manganese. CONCLUSION: Mineral composition seemed to be most prone to variation, suggesting its potentially useful role in discriminating Mediterranean pine nuts. A significant variability was found in the nut composition of Portuguese P. pinea populations.
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