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These experiments were studied to obtain the basic information on various natural nuts and imitated one. Natural nuts´(peanut, almond, hazelnut, pistachio) physicochemical properties compared with imitated one used by partially hydrogenated soybean oil, wheat germ and soy protein etc. The contents of crude lipid and free lipid of the imitation nut were 58.74%, 45.92%, respectively. These were higher than natural nuts, but hazelnut was higher than imitation nut. The bound lipid of imitation nut was lower than natural nuts because it was made by partially hydrogenated soybean oil. The contents of glycolipid and phospholipid of imitation nut were lower than natural nuts. Iodine value of imitation nut was lower than natural nuts because it´s oxidative stability was higher than natural nuts. Arachidic acid, eicosenoic acid, behenic acid, lignoceric acid were found only in the peanut. Generally linolenic acid was found in soybean oil, but it was analyzed in imitation nut. The content of glutamic acid was highest not only imitation nut but natural nuts. The contents of essential amino acids in imitation nut were little more than natural nuts.
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