Under the research study, there were determined the content and profile of fatty acids in lipids of various nuts, and their suitability for nutrition was assessed in view of permitted nutrition and health claims as regards fatty acids. It was found that the lipids of various nuts contained 68.2 to 86.9 % of unsaturated fatty acids (UFA) where the amount of monounsaturated fatty (MUFA) ranged from 20.5 (walnuts) to 77.3 % (macadamia nuts) and the amount of polyunsaturated fatty acids (PUFA) from 2.4 (macadamia nuts) to 66.3 % (walnuts). The fat of Brazil and pine nuts was characterized by a similar, relatively high content of PUFA acids (approx. 43 – 44 %). It also contained the highest amount of saturated fatty acids: 23.5 and 24.9 %, respectively. The fat of walnuts and hazelnuts was characterized by the lowest content of saturated fatty acids (SFA) (8.8 % in walnuts and 9.5 % in hazelnuts. Based on the results obtained it was possible to conclude that, of all the nuts compared, the walnuts, Brazil nuts, pine and pistachio nuts were characterized by a beneficial composition of fatty acids. Those nuts might be nutritionally valuable for consumers and, after being consumed on a daily basis: 31.8 g, 73.5 g, 35.2 g and 41.5 g, respectively, they might impact the body in accordance with health claims. Other nuts (cashews, macadamia nuts, and hazelnuts) are of no great importance as regards the content and profile of fatty acids as formulated in the health claims in force.