| Three kinds of imported nuts (American almond , Persian pistachio and Indian cashew) were examined for their nutritional and mineral constituents. It was found that the percentages on dry weight basis of total ash , proteins , lipids , total carbohydrates , reducing sugars , crude fibers , total phenolic compounds , free phenolic compounds , tannins and ascorbic acid (mg) for the almond were 3.09 , 18.54 , 48.46 , 18.24 , 4.60 , 9.50 , 10.20 , 9.78 , 0.42 and 0.00 (mg) respectively , and for pistachio were 2.74 , 18.80 , 46.62 , 22.44 , 7.05 , 7.72 , 9.40 , 9.40 , 0.00 and 3.42 (mg) respectively , and for cashew were 3.11 , 19.22 , 49.26 , 18.74 , 1.36 , 1.86 , 8.98 , 7.73 , 1.25 and 0.00 (mg) respectively. The minerals Ca , K and Na were determined using Eppendrof flame photometer and the recorded values for the almond were 2430.00 , 7372.50 and 66.80 µg/g respectively , and for the pistachio 1195.00 , 8868.00 and 12.80 µg/g respectively , and for the cashew 456.60 , 6497.50 and 209.80 µg/g respectively. A colorimetric method was used to determine phosphorus using ammonium vanadate molybdate as indicator and the values were found 5624.00 , 6053.30 and 4856.00 for the almond , pistachio and cashew respectively. The minerals Mg , Fe , Zn , Mn, Cu , S , I , Se , Cr and Co were determined using atomic absorption spectrophotometer and were found 288.25 , 3.51 , 2.84 , 1.91 , 0.77 , 0.33 , 0.15 , 0.079 , 0.00 and 2.85 µg/g for the almond respectively , and for the pistachio were 132.50 , 4.48 , 2.18 , 1.00 , 0.91 , 0.44 , 0.00 , 0.075 , 0.00 and 1.99 µg/g respectively , and for the cashew were 282.50 , 5.27 , 5.22 , 0.99 , 1.96 , 0.66 , 0.00 , 0.26 , 0.19 and 0.00 µg/g respectively. The minerals Ni , Cd and Pb were found as trace elements gave amounts less than 0.05 µg/g . |