Walnut Pieces: Light amber walnut pieces
A walnut is an edible seed of any tree of the genus Juglans, especially the Persian or English walnut, Juglans regia. Walnut seeds are a high density source of nutrients, particularly proteins and essential fatty acids.
The word walnut derives from the Germanic wal- and Old English wealhhnutu, literally “foreign nut”, wealh meaning “foreign”
Global production in 2010 was 2.55 million metric tonnes ; China was the world’s largest producer of walnut seeds, with a total harvest of 1.06 million metric tonnes. The other major producers of walnut seeds were (in the order of decreasing harvest): United States, Iran, Turkey, Ukraine, Mexico, Romania, India, France and Chile.
Walnuts are a nutrient-dense food: 100 grams of walnuts contain 15.2 grams of protein, 65.2 grams of fat, and 6.7 grams of dietary fibre. The protein in walnuts provides many essential amino acids.
Unlike most nuts that are high in monounsaturated fatty acids, walnut oil is composed largely of polyunsaturated fatty acids particularly alpha-linolenic acid and linoleic acid. The beneficial effects of this unique fatty acid profile have been a subject of many studies and discussions.
Compared to certain other nuts, such as almonds, peanuts and hazelnuts, walnuts contain the highest total level of antioxidants.