Having a source of protein in a survival situation is critical. Most people think that they can hunt for what they need in regards to protein sources.
However that may not always be possible for one reason or another. Some people (probably many people) just won’t kill an animal for food which is a topic for another post.
A great source of protein is nuts, and seeds. In a forest, or wilderness there are many different types of nuts, and seeds that are packed with plenty of protein.
Adults in the U.S. are encouraged to get 10% to 35% of their day’s calories from protein foods. That’s about 46 grams of protein for women, and 56 grams of protein for men.
It’s not hard to get this amount if you eat two to three servings of protein-rich foods a day, according to the CDC. Source WebMD.com
Beechnuts, or nuts from the beech tree, mature in the fall and the bur shells break open, usually after the first frost on their own, exposing two small, triangular nuts that will drop to the ground. The kernels are hard to find once they’ve fallen among leaves, so gathering them from lower branches just before they fall off is the most assured way of obtaining them.
Beechnuts have a thin shell that is easily peeled or scraped off with your fingers. Containing about 20% protein, it doesn’t take much to meet your daily requirements. They can be eaten raw right away, but if you want to keep them for more than a few days, they will need to be dried.
Black walnuts, to be exact also are available in the fall, mostly in the eastern part of North America, although there are a few western species. They are a real pain to crack open (a hammer and cutting pliers will be useful here), and they can and will stain pretty much anything they touch. The nutmeat is pretty much destroyed into pieces in the process). But once you deal with the shell, the nutmeat is composed of about 24% protein.
The butternut has pretty much the highest food energy of any nut; 28% protein, 61% fat and about 3,000 calories per pound. They are related to the black walnut so you will have to deal with the staining issue of the dye but cracking them open is not quite as difficult as the walnut. They can eaten straight out of the shell, or dried to avoid them from going rancid.
The hickory tree species is widespread throughout the eastern and central United States. There are different varieties however that produce delicious, sweet nutmeats, but others produce fruit that is almost worthless because they are too bitter or almost all shell. It’s not really easy to tell one kind from another. (The species in the image is the shagbark hickory.)
Similar to walnuts, hickories store well in the shell once they have been dried. They have a hard outer shell but are easier to crack than walnuts or butternuts, but you’ll need to give them a good pounding. Seek out hickory trees in the fall, when their nuts drop. One ounce (or about a handful) of shelled hickory nuts contains 180 calories. The same ounce serving size of hickory nuts contains 3.6 g of protein.
Pecans are actually a type of hickory, but is so well known that it gets it’s own common name. Pecans are a great nut, as they are easy to shell, contain plenty of nutmeat, and are nice and tasty. They range mostly in the Mississippi River Valley and much of eastern Texas and Oklahoma. In the middle of fall, the husks split into four crescent shaped pieces and the ripe, pale brown nuts fall to the ground.
6-Pinon Pine Nut
Although technically any pine tree will produce a nut, or seed, there are only a few varieties of pine trees that produce edible nuts, most of them found in the western part of North America. Ponderosa Pine, Stone Pine, Sugar Pine, Digger Pine, and Pinon Pine are the species that you will need to look for.
In the fall, the cones will open and expose the large seeds or nuts that lie within the pine cone. They will need to be shelled, but that can be done by hand if your fingers are strong enough. Pine nuts are composed of about 2/3rds fat, with 14% protein, and 13% carbohydrates.
To see more non meat protein sources go to the full article at: WholeSurvival.com
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