Walnut is always one of the most popular nuts. You can order whole, cracked or ground walnuts.
Iranian or English walnut and black walnut. The origin of English walnut is Iran (Persia) and black walnut is native to eastern North America. Black walnuts are highly flavored, but are not commercially cultivated for nut production due to their hard shell and terrible shelling characteristics. Several cultivars of walnut have been developed commercially, almost all of which are English walnut hybrids.
Walnuts are available shelled or unshelled. The meats may be whole, halved or in smaller pieces due to the processing. All walnuts can be eaten on their own (uncooked, roasted or pickled) or as part of a muesli mix or as an ingredient: e.g. Walnut soup, walnut pie, walnut espresso cake, banana cake, brownie, fudge. Walnuts are often candied or pickled. Pickled walnuts, which can be whole fruit, may be salty or sweet depending on the preservative solution. Peanut butter may be homemade or purchased in any raw or roasted form.
Shelled walnuts contain 4% water, 15% protein, 65% fat and 14% carbohydrate, which consists of 7% dietary fiber.
In a 100-gram reference serving, walnuts provide 2,740 kJ (654 kcal) and are rich (20 percent or more of the Daily Value or DV) in several dietary minerals, especially manganese with 163 percent of the DV and B vitamins. Although Iranian walnuts It is the most widely consumed, its nutrient density and profile are usually similar to black walnuts.
Walnut oil is high in polyunsaturated fatty acids (72 percent of total fat), especially alpha-linolenic acid (14 percent) and linoleic acid (58 percent), compared to most nuts, which may be high in monounsaturated fatty acids. Composed. Even though it contains oleic acid as 13% of total fats.