I've got a lovely pasta recipe which calls for pine nuts. Not knowing their
fat content, I went to the USDA database on the FatFree page. I found two
types of pine nuts there, one apparently with a much higher fat content
than the other. They are called pinyon (which is what we always called pine
nuts in Israel, I might add) and pigniola. Can somebody tell me the
difference and how to tell which one it is that I see in the store?
Thanks, Hadass
Dr. Hadass Eviatar (XX) mailto:eviatar@xxxxxxxxxx
National Research Council of Canada Phone: (204) 984 - 4535
Institute for Biodiagnostics Fax: (204) 984 - 7036
435 Ellice Avenue, Winnipeg, MB, R3B 1Y6 http://www.ibd.nrc.ca/~eviatar
-- Guard your tongue from evil, and your lips from speaking deceit --
Psalm 32
------------------------------