Nuts and seeds: nutrition, portions, storage, roasting, quality and differences between varieties.
Quinnoa currently groups 50 articles under Nuts & seeds.
The strongest editorial angles represented in this food family are:
Psyllium and chia both gel in water, but they are fundamentally different ingredients. Psyllium husk is a highly concentrated, viscous functional fiber. Chia is a whole seed containing roughly 30–34 g of fiber per 100 g plus ALA omega-3 fat, protein, minerals, and calories. Psyllium delivers more fiber in a small dose; chia delivers a broader food package.
Psyllium is the husk surrounding Plantago ovata seeds. It is an unusually concentrated source of fiber—a recent review reports total dietary fiber at about 77% of husk weight—and its defining property is its ability to absorb water and form a viscous gel. That gel explains much of its effect on stool consistency and cholesterol.
Black sesame is not a completely different type of seed: it generally comes from dark-seeded varieties of Sesamum indicum. It is often sold with the hull intact, tastes more robust and may differ in fiber and minerals from hulled white sesame. Color by itself is not enough to declare one universally more nutritious.
In summary: almond butter does not always need refrigeration after opening.
Directly: the almond we eat is a seed rather than a true botanical nut.
Put simply: the cashew you eat is botanically a seed.
Conventional peanut butter is often pantry-stable after opening, while natural or specialty products may call for refrigeration. The label is the final guide.
Powdered peanut butter is lower in calories because peanuts are pressed to remove much of their oil before the remaining solids are ground; it is not simply dried regular peanut butter.
The biggest difference is usually formulation: natural peanut butter often contains only peanuts and salt, while regular peanut butter may add sweetener and stabilizing fats.
Almond flour brings fat and tenderness, while coconut flour is highly fibrous and unusually absorbent. They can both work in gluten-free baking, but using the same amount of each rarely gives the same dough or batter.
Almond flour typically provides about 20–25 g of total carbohydrate per 100 g compared with roughly 75–77 g in refined wheat flour. It also contains much more fat and fiber, so it is not a lower-calorie or 1:1 baking substitute.
Peanuts are energy-dense, but they are also high in protein and mostly unsaturated fat. Per 100 g they contain roughly 26 g protein, 49 g fat, and 8–9 g fiber. A 1-ounce serving provides about 160–170 calories, 7 g protein, 14 g fat, and 2–3 g fiber.