pine nuts
Also known as: pignoli
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Also known as: pignoli
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A vibrant and healthy low-carb alternative to pasta! Tender strands of roasted spaghetti squash are tossed in a fresh, homemade basil pesto with sweet cherry tomatoes and toasted pine nuts. This naturally gluten-free dish is a perfect light yet satisfying meal.
A classic Italian-style arugula salad featuring peppery greens, toasted pine nuts, and sharp, salty shavings of Parmesan cheese, all tossed in a bright and simple lemon-Dijon vinaigrette. This elegant side dish is incredibly quick to assemble and adds a fresh, sophisticated touch to any meal.
A vibrant, fresh, and nutty sauce made with fresh basil, pine nuts, garlic, and Parmesan cheese. Perfect for tossing with pasta, spreading on sandwiches, or as a dip. Ready in just 10 minutes!
Yes, pine nuts are very healthy. They are rich in heart-healthy monounsaturated fats, including pinolenic acid, which may help support healthy cholesterol levels and suppress appetite. They also provide magnesium, antioxidants like vitamin E, and plant-based protein and fiber, contributing to overall well-being.
Per 100g, pine nuts are calorie-dense, containing approximately 673 calories. They offer 13.7g of protein, 13.1g of carbohydrates (with some fiber), and 68.4g of fat, primarily healthy monounsaturated fats. They are also a good source of essential minerals and vitamins.
While pine nuts are high in calories, their healthy fats, protein, and fiber can contribute to satiety, helping you feel full longer and potentially reducing overall calorie intake. The pinolenic acid in pine nuts may also help suppress appetite. However, due to their high caloric density, portion control is crucial for weight management.
Yes, pine nuts are generally considered keto-friendly. They are high in fat (68.4g per 100g) and relatively low in net carbohydrates (around 13.1g total carbs per 100g, with some fiber), making them suitable for a ketogenic diet in moderation. They can be a good source of healthy fats and micronutrients for those following a low-carb lifestyle.
Yes, pine nuts are naturally gluten-free, making them suitable for individuals with celiac disease or gluten sensitivity. They are also a plant-based food, making them a vegan-friendly ingredient. They are a great source of nutrients for various dietary preferences.
Pine nuts are often enjoyed raw, but toasting them enhances their flavor and aroma significantly. To toast, spread them in a single layer on a dry skillet over medium-low heat, stirring frequently for 2-5 minutes until golden brown and fragrant. Watch them closely as they can burn quickly.
pine nuts is a versatile ingredient found in cuisines around the world. With 673 calories per 100g and 13.7 grams of protein, it's a nutritious addition to many dishes.
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View all other →Pine nuts have a distinct, delicate flavor that is buttery, slightly sweet, and subtly resinous or earthy. When toasted, their flavor becomes more pronounced, nutty, and aromatic. They add a unique texture and taste to both sweet and savory dishes.
Due to their high oil content, pine nuts can go rancid quickly. Store them in an airtight container in a cool, dark place for up to a month. For longer storage, refrigerate them for up to three months or freeze them for up to nine months to preserve their freshness and prevent rancidity.
Unshelled pine nuts can last longer than shelled ones. Shelled pine nuts stored at room temperature in an airtight container typically last about 1 month. When refrigerated, they can last up to 3 months, and if frozen, they can maintain quality for 6-9 months or even longer.
'Pine mouth' (or pine nut syndrome) is a temporary taste disturbance characterized by a bitter, metallic taste that can last for days or weeks after consuming certain pine nuts. It's not harmful and usually resolves on its own. It's thought to be caused by specific species of pine nuts, and there's no guaranteed prevention, but buying from reputable sources may help.