US1187619A. Peanut-butter grinder Google Patents
Publication number US1187619A US1187619A US7027816A US7027816A US1187619A US 1187619 A US1187619 A US 1187619A US 7027816 A US7027816 A US 7027816A US 7027816 A US7027816 A US 7027816A US 1187619 A US1187619 A US 1187619A Authority US United States Prior art keywords grinding bur burs feeding spiral Prior art date 1916-01-04 Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.) Expired. Lifetime Application number US7027816A Inventor Albert P Grohens Original Assignee Albert P Grohens Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.) 1916-01-04 Filing date 1916-01-04 Publication date 1916-06-20 1916-01-04 Application filed by Albert P Grohens filed Critical Albert P Grohens 1916-01-04 Priority to US7027816A priority Critical patent/US1187619A/en 1916-06-20 Application granted granted Critical 1916-06-20 Publication of US1187619A publication Critical patent/US1187619A/en 1933-06-20 Anticipated expiration legal-status Critical Status Expired. Lifetime legal-status Critical Current
- 235000021400 peanut butter Nutrition 0.000 title description 6
- 235000014571 nuts Nutrition 0.000 description 34
- 235000013372 meat Nutrition 0.000 description 20
- 210000000614 Ribs Anatomy 0.000 description 10
- 238000009966 trimming Methods 0.000 description 6
- 241000005139 Lycium andersonii Species 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 238000010276 construction Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000004873 anchoring Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000011538 cleaning material Substances 0.000 description 2
- 239000000498 cooling water Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000005192 partition Methods 0.000 description 2
- B — PERFORMING OPERATIONS; TRANSPORTING
- B02 — CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C — CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C18/00 — Disintegrating by knives or other cutting or tearing members which chop material into fragments
- B02C18/0007 — Disintegrating by knives or other cutting or tearing members which chop material into fragments specially adapted for disintegrating documents
- B02C2018/0069 — Disintegrating by knives or other cutting or tearing members which chop material into fragments specially adapted for disintegrating documents with stripping devices
Be it known that I, ALBERT P. GnoHnNs, a citizen of the United States of America, residing at Marshall, in the county of Callioun and State of Michigan, have invented certain new and useful Improvements in Peanut-Butter Grinders, of which the following is a specification, reference being had therein to the accompanying drawlng.
This invention relates to improvements in mills and has for its object the production of a simple and efiicient means for grinding nuts into butter or smooth paste.
Another object of this invention is the production of a simple and efiicient means which will feed the nut meats to spirally constructed grinding burs whereby the nut meats will be pressed and thoroughly ground to a paste-like form.
With these and other objects in view this invention consists of certain novel combinations, constructions, and arrangements of parts as will be hereinafter fully described and claimed.
‘ In the accompanying drawings :Figure 1 is a side elevationof the grinding mill. Fig. 2 is a central longitudinal section therethrough, the feeding spiral and grinding burs being removed therefrom. Fig. 3 is a central longitudinal section through the machine showing the feeding spiral and’ grinding burs placed therein. Fig. 4 is an end view of the machine looking at the dis charge end thereof. Fig. 5 is a section taken on line 5-5, of Fig. 3 looking in the direction of the arrow. Fig. 6 is a section taken on line 6-6, of Fig. 3. Fig. 7 is a side elevation of the primary or male grinding bur. Fig. 8 is a front elevation of the innor end of the male grinding bur. Fig. 9 is a vertical section through the auxiliary or female grinding bur. Fig. 10 is a side elevation of the locking nut or plate.
Crunchy Peanut Butter in just 5 minutes | Homemade Peanut Butter | Peanut Butter l wow food kitchen
By referring to the drawings it will be seen that 1 designates the supporting standard which may be secured to a suitable support in any desired manner, and a casing or body 2 is carried by the supporting standard 1. This body 2 is provided with a feeding hopper 3 at the top thereof for permitting or allowing the meats of the nuts to be dumped therein for feeding the nuts to the conveyer spiral or screw 4. The casing 2 is provided with a projecting neck portion 5, through which neck portion is journaled one end 6 of the spiral or feeding screw 4. A pulley 7 or other suitable driving means may be secured to the outer end of the spiral screw or feeding screw 4 as illustrated in Fig. 1 for the purpose of rotating the same in the desired manner. The hopper 3 is provided with an inclined partition or bottom 8 for directing the meats of the nuts discharged into the hopper to the desired opening 9 formed in the bottom of the hopper which communicates with the longitudinally extending passageway 10 formed in the body 2. The longitudinally extending passageway 10 formed in the body 2 is provided with spiral rib portions 11, which rib portions are adapted to be engaged by the spiral ribs 12 formed upon the spiral or feeding screw 4. The construction of the spiral ribs 11 is clearly illustrated in Fig. 2, whereas the construction of the spiral rib portions 12 is clearly illustrated in Fig. 3.
The body 2 of the mill is provided with a flared discharge end 13, which flared discharge end 13 is provided with a spaced wall portion 14 constituting a water jacket 15. The water jacket 15 is provided with a water entrance aperture 16 upon the top thereof, and a water discharge aperture 17 upon the bottom thereof for the purpose of permitting cooling water to pass therethrough, and thereby keep the flared portion 13 of the body 2 cool while the machine is in operation.
The flared portion 13 is provided with a shoulder seat 18 and an inner seat 19. A female grinding bur 20 is placed within the flared end 13, and has its flange portions 21 and 22 fitting upon the shoulder” portions 18 and 19 respectively. The female grinding bur 20 is provided near the inner end thereof with elongated substantially conical shaped notches 23 formed therein tapering toward the inner portion of the grinding bur 20. These notches 23 will constitute an efficient means for feeding the meats of the nuts into the grinding face I of the bur 20. As illustrated clearly in Fig. 9 it will be seencthat the female grinding bur 20 is provided with a plurality of circular grooves 24 extending around the entire inner face of the bur 20, and is also provided with a plurality of radiating longitudinally extending grooves 25 extending substantially at right angles to the grooves 24, thereby producing an eflicient grinding face for thoroughly mashing the meats of the inale grinding bur 26 as clearly illustrated in Fig. ‘3. The male grinding bur 26 is tapered toward its inner end so as to fit snugly in engagement with the inner face of the female grinding bur 20. The bur 26 is provided with a plurality.0f tapering notches 28 extending’at a tangent to the central axis of the bur and producing ,a substantially spiral-like series of tapering notches. These notches 28 taper toward the inner ends thereof so as to feed the meats of the nut toward the grinding face of the bur. The bur 26 is also provided
The outer end of the spiral 4 is provided with a threaded extension ’32, upon which threaded extension 32 is mounted a lock nut 33. This lock nut 33 is provided with a plurality of sockets ’34, within which is adapted to fit a wrench for the purpose of tightening or loosening the nut 33. This nut 33 comprises an elongated plate, which elongated plate is provided also with angularly extending beveled edges 35, the beveled edges 35 partially overhanging the adjoining faces 36 of the burs 20 and 26. It will, therefore, be seen that the nut 33 will constitute a means for not only holding the burs 20 and 26 in proper position, but will also constitute a means for cleaning the edges of the burs from the butter which Copies of this patent may be obtained for versely has been formed by grinding the meats of the nuts passed longitudinally of the casing 2 by means of the feeding screw or spiral l.
From experience it has been found that in order to secure a thorough emulsification of the oils of the nuts, it is necessary to force the feed of the kernels or nutmeats by means of a conveying screw through a casing provided with spiral grooves as clearly illustrated in Fig. 3, and finally force the meats of the nuts through the grinding cones as illustrated which are so out with grooves as to cause the nuts to be evenly and constantly fed through or between the grinding faces of the grinding burs.
It should be understood that the circumferential and longitudinal grooves may be cut at any desired angle with respect to each other without departing from the spirit of the invention. P
Having thus described the invention what is claimed as new, is p 1′. A machine of the class described comprising a body, feeding means positioned therein, grinding burs carried by said’ body, a trimming knife, said trimming knife comprising an elongated body, means for anchoring said trimmingknife upon said burs, and said trimming knife provided with diagonally extending cutting edges adaptedto pass over the adjoining’faces of said burs for cleaning material from the outer faces of said burs.
a grinding machine of the class described comprising a casing, a feeding mechanism for said casing, an inner grinding bur, an outer grinding bur, said inner-and outer grinding burs provided with transand circumferentially extending grooves formed upon the abutting faces thereof, notches formed in said outer. bur
to facilitate the feeding of material to the grinding faces of said bur, said inner bur provided with feeding notches extending at an angle to the longitudinally extending grooves formed in the grinding face of said inner bur, and said inner bur also provided with elongated notches radiating from one side of said feeding grooves of said inner bur and extending at an angle to the side edge of said feeding grooves of said inner bur for facilitating the directing of material upon the grinding faces of said burs.
Minute Homemade Peanut Butter
Make a simple and healthy homemade peanut butter in minutes.
Peanut butter is a timeless spread that most of us fall in love with as children, and continue to consume in large quantities as adults. The culinary uses are almost endlessWe spread it on PBJ sandwiches, smoother it on apples and celery, sneak it into smoothies, and bake it into hundreds of cookies, breads and other baked goods.
In this Instructable, I’ll walk you through how to make a simple creamy peanut butter, and also give you a few simple tips to turn it into delicious Honey Roasted Peanut Butter and other fun flavors.
Step 2: Get Your Grind On
Add your peanuts to the food processor. Begin grinding! Start by grinding your peanuts in one minute intervals.
After the first minute or so you should have a course chop. If you’d like to have a crunchy peanut butter as your finished product you’ll want to take 1/4 cup of your roughly chopped nuts out and save them to add in the final step.
Step 3: Keep Grinding
Continue to grind your peanuts in one minute intervals. In between one minute intervals, scrape down the sides of your food processor so that you are achieving an even grind.
Be patient, keep grinding until your peanut butter has taken on the consistency you’d like to eat.
NOTE: With just a food processor, your peanut butter will not be as smooth and uniform as the traditional store bought peanut butters. That’s okay! It’s homemade and natural.
Step 4: Optional Oil Salt
Oil is optional. It is added to help moisten your peanut butter, giving it a creamier and smoother texture. When you are adding your oil, start with small quantities as a little goes a long way. Continue to add oil until you are happy with the texture.
This is also a good time to add your optional salt. I have found that I like a salty enhancing touch to my peanut butter, so I tend to add it, but it is of course not necessary. Again, with the salt, start by adding small quantities. You can always add more salt later.
Once your salt and oil have been added, blend your peanut butter in the food processor for an additional 1-2 minutes to guarantee uniformity.
NOTE: For this Instructable, I used peanut oil to blend in with the already natural peanut flavor. You can of course experiment with other oils. I would recommend sticking to neutrally flavored oils such as peanut, sunflower, and almond or with oils that are complementary to the nut butter that you are making.
Step 5: Fun Flavors
You can leave your peanut butter natural and let it’s nuttiness shine on your tastebuds alone or you can jazz it up. Flavors can be fun seasonally or if you are giving peanut butter samplers as a gift.
Some fun flavors that I enjoy:
Dark Chocolate Peanut Butter: Add 1/8 cup of dark chocolate chips or 2 Tablespoons of cocoa powder to your peanut grind. Blend until uniformly mixed into your peanut butter.
White Chocolate Peanut Butter: Add 1/8 cup of white chocolate chips to your peanut grind. Blend until the chips melt and mix uniformly into your peanut butter.
Honey Roasted Peanut Butter: Roast your peanuts in your oven at 350F for 10 minutes or until golden brown. Add a Tablespoon of honey in step 4 with your optional oil and salt. (Final Honey Roasted Peanut Butter pictured in this step)
Step 6: You’re Done!
Scrape your homemade peanut butter into your container of choice with a tight fitting lid. Keep your peanut butter in your refrigerator to prolong it’s shelf life and keep it fresh. You’re done! Enjoy your homemade peanut butter or give it out as a gift. My personal favorite, add a teaspoon to your hot oatmeal in the morning.
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Комментарии и мнения владельцев
Can I use mustard oil in peanut butter.
Please excuse me as I do not wish to seem as though I am finding fault with your Instructable, however I have a question. In the ‘What you need” section you specify ‘2 Cups Raw Peanuts’ which makes me wonder just a little. When I worked on a peanut farm in 1966 I tried raw peanuts, as I was a real fan of peanuts. This is when I found out that the peanuts you eat are “roasted” peanuts. And as far as I know every jar of peanut butter I’ve ever bought contained roasted peanuts. I have made peanut butter from roasted peanuts in my VitaMix which is interesting but for me I can put up with Skippy. I just can’t believe after having eaten raw peanuts right out of the field that they would produce a very good tasting peanut butter. What am I missing?
Not all the peanust are roasted, if you can buy it within his “shell” (sorry, nos native speaker) it´s going to be fresh. In my country almost all the peanuts are like this and it taste good, but roasted are good also.
the photo shows roasted looks like
I was hoping to maybe get people to think about it before grinding raw peanuts up into something they find inedible. If a person could try eating a couple I do believe they’d see my point.
Raw or roasted I do hope she meant without the shell:) Although I’d wager that even the shell of a salted roasted peanut tastes better than a raw peanut.
Plus raw peanuts are not completely safe to eat. When peanuts they are harvested they are dug up out of the ground and left on top of the soil so that the soil stuck to them dries out allowing the peanuts to be combined which separates the peanuts from the vines. If circumstances go awry and it rains while the dug peanuts are on top of the soil, for instance it rains, there can be problems with a mold called Aspergillus although the government tests peanuts it isn’t 100% and what the heck I already said roasted peanuts make better peanut butter, Trust Me!
Homemade Peanut Butter
Learn how to make AMAZING homemade peanut butter! It’s super smooth, creamy, and flavorful. you won’t be able to stop eating it by the spoonful.
I start drooling just looking at the pictures of this homemade peanut butter! Jack and I have been all about cooking projects lately, churning out homemade bagels, pasta, tortillas, and more. We’ve loved all of them, but this homemade peanut butter recipe reminded us that cooking projects don’t have to be ambitious to be fun.
This peanut butter recipe calls for just 1 or 2 ingredients, and it comes together in under 10 minutes. Still, making it is a blast! You get to watch whole peanuts transform into the smoothest, creamiest nut butter you’ve ever seen. Its oozy texture beats any store bought brand I’ve tried, and its rich peanut flavor is out of this world. You won’t be able to resist eating it by the spoonful!
Peanut Butter Recipe Tips
Ready to learn how to make peanut butter? There are a few things you should know before you start:
- Making this recipe is easy, but it does require patience. Your food processor will need to run for almost 10 minutes, including breaks, before the nuts become smooth and spreadable.
- You’re going to need to stop the food processor often. Making homemade nut butter can be hard on a food processor’s motor, so be sure to stop it every 30 seconds to 1 minute to give it a chance to cool off. This break is also a great opportunity to scrape down the sides of the bowl.
- The amount of peanuts you use should be proportionate to the size of your food processor. I use 3 cups of peanuts in my 7-cup food processor. If yours is much larger, you’ll need more nuts to create a smooth, creamy spread.
- You don’t need anything except for dry roasted peanuts, and maybe salt. You can use unsalted or salted peanuts in this recipe, but if yours aren’t salted, you’ll need to season to taste with salt at the end.
How to Make Peanut Butter
Add the peanuts to the bowl of a food processor, and process until very smooth, pausing to scrape down the sides of the bowl every 30 seconds or so. When you first start grinding the peanuts, it might not seem like they’ll blend into a smooth nut butter. But trust me, they will! You don’t need to add any vegetable oil, I promise.
At the beginning, they’ll be chunky.
Then, they’ll form a shaggy ball.
And finally, they’ll blend into creamy natural peanut butter! Let the food processor run as long as necessary to get the mixture really smooth. Store it in an airtight container or jar at room temperature or in the refrigerator for up to 1 month. Enjoy!
How to Use Homemade Peanut Butter
There are so many ways to use this homemade peanut butter! Here are a few of my favorites:
- Slather it onto a slice of crusty bread.
- Drizzle it over a bowl of oatmeal, granola, or overnight oats.
- Use it as the binder in homemade granola bars or energy balls.
- Make it into a tangy peanut sauce to serve with noodles, spring rolls, or bowls.
- Whisk together a peanut dressing for a summer slaw.
- Blend it into a smoothie for extra protein.
- Make cookies! It works perfectly in my chocolate peanut butter no bake cookies, peanut butter cookies, and chocolate chip cookie dough bars.
What’s your favorite way to use it? Let me know in the Комментарии и мнения владельцев!
If you loved learning how to make peanut butter, try making one of these easy recipes for homemade basics next:
- Oat Milk
- Almond Flour
- Oat Flour
- Cashew Cream
- Pumpkin Puree
- Everything Bagel Seasoning
Peanut Chutney (Groundnut Chutney, Palli Chutney)
Peanut Chutney, also known as Groundnut Chutney is a delicious and flavorsome Indian chutney variety made with roasted peanuts, chilies, cumin seeds and garlic. This easy Peanut Chutney is the perfect vegan side for all your favorite Indian Breakfasts snacks like Idli, Dosa, paratha, uttapam, punugulu, Vada, pakora and bonda.
It also goes well as a spread on your toasted bread, flatbreads and in your sandwiches wraps. It is excellent to brighten up your meal by serving it on the side.
About Peanut Chutney
Peanut Chutney is also known as Palli Chutney and is a popular traditional condiment from the Andhra Cuisine. It is also known as Groundnut Chutney among the non-natives, while groundnut is just another term for peanuts.
This Indian peanut chutney is protein-packed and boost the nutrition profile of your everyday breakfast meal.
In this post I share not 1 but 3 ways to make the same. A basic Andhra style traditional palli chutney, mint peanut chutney and onion groundnut chutney. All these are simple and made with the most basic pantry ingredients.
While traditionally raw peanuts are used to make this chutney. They are roasted and then ground with the other ingredients. If you have access to store bought roasted peanuts (roasted skinned is even better) you may use them. But ensure they smell and taste good.
The traditional Andhra recipe gives you a thick creamy Peanut chutney that is delicious with a great blend of flavors. It is a version often made in Telugu speaking homes.
A few variations exist and some people prefer to deskin the dry roasted peanuts before grinding as it may cause bitterness and astringent mouthfeel. Peanut skin is high in Tannin compounds like tea and chocolate which leaves a bitter taste.
Homemade peanut butter under 5 mins
So if you prefer, deskin the roasted peanuts by following my pro tips section or buy skinned peanuts for ease. However I never do that because my family does not have a problem with the peanut skin.
The traditional version is usually made with only 6 ingredients such as roasted peanuts, garlic, green chilies, cumin seeds, salt and tamarind. All of these are ground with water to a smooth chutney most often it is not tempered.
However every home has their own recipe. So many people use various other ingredients like urad dal, chana dal and curry leaves.
My Mom would always add some roasted urad dal, chana dal curry leaves to most of chutneys as these enhance the flavour. So the recipe I have shared here is the way we make it at home.
How to make Basic Peanut Chutney (Stepwise Photos)
If you want to use tamarind, either use ¼ teaspoon tamarind paste or Soak a small piece (½ to 1 tsp) in ¼ cup warm or hot water. Set this aside to soak.
Pour 1 tsp oil to a pan or kadai and heat it. Add 2 to 3 slit green chilies, 1 garlic clove or (¼ inch peeled ginger) and 1½ tablespoon urad dal or chana dal (Bengal gram). To make Andhra style peanut chutney, garlic is not fried but added directly to the chutney jar later. So if you want you can also add it directly to the jar. Dal lends a nutty aroma to the chutney. However you can skip it here.
Begin to fry them on a medium to low heat until dal turns golden aromatic.
Remove the fried ingredients to a plate.
To the same pan, add peanuts. Begin to roast on a medium flame stirring constantly. When they are half done, add 1 to 2 sprigs of fresh curry leaves. You can also skip them if you don’t have. Curry leaves are good for the body and also makes the chutney more aromatic.
Continue to fry until the peanuts are well roasted. They begin to splutter as they roast. This step is the key to bring out the aroma of peanuts. When they are done, add ½ teaspoon cumin seeds and turn off the stove. Curry leaves should be crisp to get a nice aroma. Remove to a plate and cool all the ingredients.
Grind Peanut Chutney
Add them to a blender/grinder jar along with salt. Pour water just enough to cover them. If you want to use tamarind, pour the tamarind soaked water instead. You can also add raw garlic at this stage. If you have kids at home. First blend the chutney without chilies. Set their portion aside and then add the chilies and blend again.
Pour more water as needed and bring to a consistency you desire. Usually peanut chutney is made thick. Check salt and spice. Add more if needed.
Most people do not temper peanut chutney. If you prefer, just heat 1 tsp oil. Add 1 pinch of mustard, 1 broken red chilies, few curry leaves and 1 crushed garlic. When the leaves turn crisp and garlic begins to smell good, turn off the stove and add a pinch of hing if you want. Pour the tempering over the peanut chutney.
Serve Peanut Chutney with idli or dosa or any snacks.
Peanuts: Always choose good quality peanuts and avoid rancid ones. Do check the peanuts before roasting them. Almonds can be substituted in this recipe. Just soak them in boiling hot water for 5 mins. Add them to cold water and peel the skin. Pat dry and use them as mentioned in the recipe.
Green chilies: Traditionally green chilies are used but you can also use red chilies. Ingredients like red chilies and tamarind also affect the color of the chutney. If you like a orange chutney, then use red chilies.
Tamarind: I do not use tamarind in my chutney as we don’t like the flavor. Since breakfasts like idli, dosa and uttapam already have a slight tangy flavor from the fermented batter, I prefer to skip it.
Garlic: Most people prefer to use garlic raw so they add it raw to the blender without frying. This gives a pungent smell.
Curry leaves are healthy so sometimes I add a lot of them about half cup to my peanut chutney. It tastes good but they have to be fried well until crisp. If you do not have fresh leaves you may simply skip them or add some mint leaves.
Dal is one of the key ingredient in most chutney recipes. Either chana dal or urad dal is used to enhance the flavor. But this peanut chutney tastes good even without dal as peanut itself has a nutty aroma. So you can easily skip dal.
Roasting peanuts very well until aromatic on a medium to low heat is very important for a good tasting chutney. Avoid frying on high flame. The last few minutes you can roast them on a low heat to bring out the aroma. Under roasted peanuts smell raw in the chutney.
Peanut chutney stays good for 2 to 3 hours after that the taste begins to diminish. So to keep it good for long hours, use filtered water or boiled and cooled water. I never refrigerate this peanut chutney as I always feel it tastes best much more delicious when it is freshly ground.
Traditional Andhra peanut chutney is a bit elaborate to make and is time consuming. The peanuts are roasted first, cooled and then the skin is removed completely. Roasted nuts are wrapped in a cloth and then rubbed so the skin comes off easily.
Many people say the skin of the peanuts really affect the taste of the peanut chutney. However it is a personal choice. The chutney made with skinless peanuts taste much nutty has a intense flavor.
To save some time in the mornings, we usually roast all the ingredients the previous night cool them. It is so much easier in the morning to just blend them.
Recipe 2 – Mint Peanut chutney
I sometimes add mint or pudina leaves to the peanut chutney it totally elevates the flavor taste. Mint aids digestion so it is great to add a handful of these leaves. I also use a piece of ginger and little lemon juice for this version.
Safe and Unsafe Nuts and Seeds For Dogs Cats
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I don’t know about most other people, but I go nuts for nuts. I love just about all types, regardless if they are whole, chopped, or made into a butter form.
But sadly, while they offer many health benefits, many folks can’t have nuts for one reason or another – some of which are serious reasons. This same scenario is true for pets.
We all like to share our snacks with our pets – even if we don’t admit it! So it is important to know if you are nutty for nuts like me, which ones are safe to share, and which ones you must truly keep for yourself.
Can Dogs and Cats Eat Nuts? What Are the Benefits?
Let’s discuss the goodness of nuts first! We all know nuts are nutritious. But can safe ones provide any health benefits to our pets? The simple answer is yes. Here are just a few of the benefits that they can offer:
They can be a good source of protein. Protein is an essential nutrient for our pets.
How Can Nuts Harm Pets?
Unfortunately, there is always bad with the good. Feeding nuts to your pet is no different.
Nuts are dense in calories. Too many too often can contribute to your pet becoming overweight.
Safe Nuts to Give Pets
As will all things in life, moderation is key. Only give nuts with extreme care, and be sure to monitor your pet in case they choke on a nut. DO NOT give your pet too many nuts, even if they are on this ‘safe list.’ It can lead to stomach upset with possible vomiting and diarrhea, as well as pancreatitis.
- Peanuts – plain and not in a shell
- Hazelnuts – plain
- Roasted cashews – plain and shelled. DO NOT feed raw cashews!
- Pine nuts – plain and only in very small amounts due to their very high-fat content.
Peanut Butter Safety: Some peanut butter brands have the all-natural ingredient, Xylitol (made from birch bark or corn). Xylitol is extremely toxic to dogs and cats.
This peanut butter made by Crazy Richard’s (or this one by CB’s Nuts ) lists just one ingredient: peanuts. If your grocery store has a natural foods section, look for a peanut grinder so you can make your own one-ingredient peanut butter.
Warning for Cats
As a note, giving nuts to cats is generally not a good idea. Cats are more likely to suffer from choking and obstruction of the esophagus, stomach, and intestines from nuts, more so than dogs. Additionally, the high-fat levels and dense calorie count are other reasons cats should avoid them. Cats can suffer from pancreatitis, just like dogs.
But if your cat does happen to consume one or two nuts, they likely don’t need to go to the vet. Monitor them closely for choking, stomach upset (vomiting and/or diarrhea), loss of appetite, etc.
Nuts That Are Toxic for Pets or Should Be Avoided
- Macadamia nuts – Very toxic to dogs. Can cause weakness, inability to walk, vomiting, tremors, and hyperthermia in dogs. Symptoms usually begin within 12 hours of ingestion.
Note: English Walnuts are the most common ones used for baking and cooking. They are the safest of the walnuts and not toxic to your dog. However, they can mold like other walnuts, which can make pets sick. Even though they are not toxic, they are very high in fat, and because they are larger, they are harder for pets to digest, especially if they don’t chew them.
For 1, you can speak to a veterinarian if you’re concerned about nuts or seeds your dog or cat ate. Connect with a veterinarian now
Rates may differ for those residing outside the U.S. You’ll have access to a vet for 7 days.
Symptoms of Nut Toxicity in Pets
If you know your pet has consumed nuts and you see any of these symptoms, contact your veterinarian right away.
- Lack of poop for a couple of days
- Rapid heart rate
- Abdominal pain (groaning, Rapid breathing, touch avoidance)
- Loss of appetite
- Difficulty walking or weakness in legs
- Bloody stool – may appear black like tar
- Orange-colored urine
The Scoop on Seeds
While I know that this article is supposed to be about nuts, I often find they are yummy when paired with seeds. So, I thought a quick note about seeds might benefit you are your pet.
Like nuts, seeds are high in fat and dense in calories. Therefore, the same rules apply:
- You can only give in moderation
- Do not give in the shell
- Do not give them if they have any coatings on them
- They can be a choking hazard, so monitor your pet carefully when giving them
Safe Seeds for Pets
- Shelled and unsalted sunflower seeds: Note they are very high in fat, so use a few very sparingly.
Questions? If you’re concerned about nuts or seeds your dog or cat ate, you can chat with a veterinarian now. Click here
Toxic Seeds for Pets
To make life simple, just assume that all fruit seeds (except those in a cucumber, unless too much is given) are toxic or pose some type of hazard (choking, intestinal blockage, etc.).
And if you’re thinking of sharing trail mix (nuts and seeds), beware of raisins, as they are toxic to dogs and cats.
Remember, just because most of us can enjoy healthy foods like nuts and seeds and reap their benefits, that isn’t always the case for our furry friends. When in doubt, don’t give your pet anything if you are unsure if it is safe or not. The best thing to do is give your pet treats designed just for them!
About the author
Beth Turner is a veterinarian with over 20 years of experience. She graduated from North Carolina State College of Veterinary Medicine and following graduation, she began her career as an associate veterinarian and worked closely with the local shelter.
In 2007 she accomplished her dream of practice ownership, designing and building her own clinic. Another meaningful role, while running her clinic, was serving as her county’s shelter veterinarian. This gave her the opportunity to help improve the lives of many animals in her community as well as work with the rescue she loved. She sold her practice in 2019 to move across the country.
Комментарии и мнения владельцев
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Please do not ask emergency or other specific medical questions about your pets in the blog Комментарии и мнения владельцев. As an online informational resource, Preventive Vet is unable to and does not provide specific medical advice or counseling. A thorough physical exam, patient history, and an established veterinary-patient-client relationship is required to provide specific medical advice. If you are worried that your pet is having an emergency or if you have specific medical questions related to your pet’s current or chronic medical conditions, please contact or visit your veterinarian, an animal-specific poison control hotline, or your local emergency veterinary care center.
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