What Crimsons said. In addition, I'd suggest thinking less about which nuts to eat, since they all have similar nutritional profiles, and more about ways you can use them in your cooking where you are using modest amounts but still appreciating their presence. A sprinkle of pine nuts in a lettuce salad, a few cashews in a stir-fry, a few almonds mixed with raisins for a snack. I'm on a lower calorie diet than practically everyone due to being a short inactive featherweight, and I'm on a low-fat diet due to gallstones, so I don't use nuts very much at the moment. When I do, it's generally something along the lines of putting in 7 almonds (a third of an ounce) in when I'm sautéing a courgette to put on pasta for an evening meal. To my surprise, the almonds show up pretty well even in such small quantities. Most people can eat quite a lot more of them than me, though.
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What's the take on nuts?
