Tree nuts have long been recognized as sources of nutrients in healthy diets, such as the Mediterranean one, besides being increasingly promoted as healthy ingredients for different food applications. In this chapter, recent literature on compositional features of almond, chestnut, hazelnut, and walnut will be comprehensively reviewed. We provide information regarding the profiles of the most relevant macronutrients and micronutrients, discussing the potential nutritional and health effects of these nuts and also focusing on the laboratory methodologies employed. An overview of major compounds in each species is provided throughout the text, covering nuts grown in various regions. This chapter is mainly focused on the edible parts of the selected nuts, so the presented results relate exclusively to the kernels, not other botanical parts, such as leaves, flowers or husks.
