Walnut
Walnut fruits are rounded large single-seeded drupes. At the onset of maturity, the outer thick green peel dries up, cracks, separates from the stone, bursts and opens. In the process of drying, the brown shell of the stone becomes hard and brittle. Under the shell is the core, usually consisting of two halves, separated by a partition. Walnut kernels are widely used after full ripening - they are eaten as a valuable food product containing proteins and essential fatty acids. Peeled walnut kernels are coated with a thin brown shell containing antioxidants that protect the fat-rich kernels from atmospheric oxygen, thus preventing rancidity[1].
Peculiarities
Inside the shell is an edible walnut kernel. The weight of one fruit is from 5 to 17 g. Greece walnut does not have high frost resistance - it freezes already at a temperature of -25-28 ºC. The walnut tree lives 300-400 years, its wood, which belongs to valuable species, is often used to make designer furniture.
Composition
Fruit kernels contain fatty oil (up to 60-76%), proteins (up to 21%), carbohydrates (up to 7%), vitamins K and P, amino acids (asparagine, cystine, glutamine, serine, histidine, valine, phenylalanine). Fatty oil consists of glycerides of linoleic, oleic, stearic, palmitic and linolenic acids.
Retail price - 10$
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