Walnuts contain as high as 35 per cent moisture when harvested. They should be hulled, washed and dried as quickly as possible to 8 percent moisture or less and graded.
Fats
In walnuts fats are formed primarily of unsaturated fatty acids, with a preponderance of polyunsaturated in addition to lecithin.
With a 7:1 ratio of polyunsaturated to saturated fat, walnuts are one of the highest naturally occurring sources of polyunsaturated fats. Polyunsaturated fats are an important source of essential fatty acids.
Walnut also referred to as a brain food, it is rich in omega-3 fatty acids. Brain cells are made of fat. Hence, walnuts help providing ample nutrition to brain and flushing out toxic elements.
Carbohydrate
The walnut is the lowest of any-oil bearing nut in this nutrient (13.5%). Because of this, walnuts are well tolerated by diabetics.
Protein
Walnuts contain up to 14.3 of high quality protein, more than peanuts and about the same as almonds.
Walnuts are good sources of vitamins B1, B2, B3, E and particularly B6.
Minerals
Walnuts are rich in phosphorus, magnesium, copper, zinc and potassium, while they are low in sodium, which promotes cardiovascular health.
Walnuts contain several antioxidants including selenium, melatonin, gamma-tocopherols and several polyphenols.
They also contain 678 to 694 calories (kcl) for each 100g. Walnuts are high in calories primarily because they are about 60% fats.
Nutritional properties of walnuts
