- Low in salt
- High in polyunsaturated fats
Vitamins & Minerals
- Vitamin K, Vitamin E, Thiamine
- High in Manganese, Iron, Magnesium, Phosphorus, Copper, Zinc, and Potassium
November and December
About 20 species of pine trees provide edible nuts, with different species being cultivated in different parts of the world.
European pine nuts mostly come from the Stone Pine, while in North America the Pinyon Pine varieties are more prevalent (and their pine nuts are often called ‘pinyons’ to differentiate the originating tree).
In Asia, the Korean Pine is the most important species cultivated.
An unusual side-effect of eating pine nuts can be something known as ‘pine mouth syndrome’. This is a bitter, slightly metallic aftertaste in the mouth, which can appear a few days
after eating! The effect is not harmful, but it can be a few days before the taste fades. There is no ‘treatment’ except time; experiencing this once does not mean you’ll experience it after eating pine nuts again.