Walnut Kernels

Walnuts are a delicious way to add extra food, flavor and breadth to food. While walnuts are harvested in the breast, they have access to the whole year and are a foreign source of these essential omega-3 fatty acids.
Not surprisingly, the royal and delicious hairy nut comes from an ornamental tree, which is highly valued for its beauty. The walnut kernel is made of two hilly lobes resembling abstract butterflies. The lobes are white and white and covered with a thin light brown skin. They are privately attached to each other. The nuclei are enclosed in round or long brown shells and very hard.
Although there are numerous types of walnuts, the three main types of walnuts consumed are English (or Persian) walnut, Juglans regia; black walnut, Juglans nigra; and white (or oily) walnut, Juglans cinerea.


Although walnuts have been cultivated for thousands of years, different types have different origins. English walnut originates from India and the regions surrounding the Caspian Sea, so it is known as Persian walnut. In the 4th century AD, the ancient Romans introduced walnuts to many European countries, where they have been grown ever since. Throughout its history, walnuts have been highly revered; it not only has a lifespan that is several times longer than human, but also uses food, medicine, shelter, dye and oil for lamps. It is believed that walnuts grown in North America were called “English walnuts” because they were imported into America by British merchant ships.

Black and white walnuts are native to North America, including the Central Mississippi Valley and the Appalachian Region. They played an important role in the diet and lifestyle of both Native Americans and the first colonial settlers.

China is currently the largest commercial producer of walnuts in the world, producing about 360,000 metric tons per year. The United States ranks second with a production volume of about 294,000 metric tons. Within the United States, about 90% of all walnuts are grown in California, especially in the San Joaquin and Sacramento valleys. by total walnut production.

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Walnuts consist of 65% fat and about 15% protein. They are low in carbohydrates – most of them are fiber.
A serving of walnuts – 1 ounce (30 grams) – about 14 halves – provides the following nutrients (2 Trusted Source):
  • Calories: 185
  • Water: 4%
  • Protein: 4.3 grams
  • Carbs: 3.9 grams
  • Sugar: 0.7 grams
  • Fiber: 1.9 grams
  • Fat: 18.5 grams

The benefits of walnuts include:

  • Helps improve sleep
  • Prevention of hair loss
  • Prevents heart disease
  • Prevents diabetes
  • Improving sperm quality
  • Make your skin glow
  • Keep your brain healthy.
  • Prevents pancreatic cancer
  • Helps to live longer
  • Great for pregnant women
  • Reduce the risk of breast cancer