Walnuts nutrition facts
The nuts are edible kernels of the fruits from tree belonging to Juglandaceae family, in the genus: Juglan. Juglan species plants are medium sized, semi-tropical, deciduous trees believed to be originating in the mountain ranges of Central Asian or southern Europe region.
There exist at least 30 varieties of walnut cultivars. The three popular verities grown for the commercial purpose are the English or Persian walnut (Juglans regia), the Black walnut (Juglans nigra), and the White or butternut walnut (Juglans cinerea). Commercially, the nuts are being cultivated in the United States of America, Romania, France, Turkey, and China. After plantation, the tree takes approximately four years until it produces its first major crop.
|Imamature green walnuts on a Juglans regia tree.|
Structurally, the walnut kernel consists of two uneven, corrugated lobes, off white in color and covered by a paper thin, light brown skin. The lobes are partially attached to each other.
Oil extracted from the nuts, apart from cooking, has also been used as base or carrier oil in medicine, and aromatherapy.