Nuts, also known as goat or Turkish pea, is a tall leguminous plant widely used in agriculture and food industry. Its seeds are larger than common peas, reaching up to 1.5 cm in diameter, and have a light brown or greenish hue with a characteristic rough surface. Due to its adaptability and high disease resistance, nuts thrive in various climatic conditions, providing substantial yields and serving as an important source of protein, carbohydrates, fats, and fiber. The nutritional value of nuts makes them a sought-after product in the diets of many people around the world. Nuts contain up to 30% protein, about 7% fats, as well as B vitamins, biotin, folic acid, and microelements such as boron, silicon, manganese, and iron. Special attention should be given to nut sprouts, which have a higher content of vitamin C and antioxidants, helping to strengthen the immune system and prevent colds during autumn and winter. Low calorie content and rich composition make nuts beneficial for those concerned with weight and health. In culinary use, nuts are prized for their unique flavor, combining nutty notes with a soft texture reminiscent of mashed potatoes. They are used in boiled form to prepare porridges, soups, salads, and pâtés, as well as fried and canned. Due to their high nutritional value, dishes made from nuts often serve as a complete meat substitute, which is especially important for vegetarians. Nuts are widely used in the cuisines of North Africa, Asia, and North America, where their taste and accessibility make them popular and beneficial.
