Walnut without shell
Walnut fruits are rounded large single-seeded drupes. At maturity, the outer thick green peel dries up, cracks, separates from the bone, bursts and opens. In the process of drying, the brown shell of the bone becomes stiff 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. The peeled walnut kernels are covered with a thin brown shell containing antioxidants that protect the fat-rich kernels from exposure to atmospheric oxygen, thus preventing rancidity[1].
Features
Inside the shell is an edible walnut kernel. The weight of one fruit is from 5 to 17 g. The walnut does not have high frost resistance – it freezes already at a temperature of -25-28 ° C. The walnut tree lives for 300-400 years, its wood, belonging to valuable species, is often used for the manufacture of designer furniture.
Composition
Fruit kernels contain fatty oil (up to 60-76%), protein substances (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.
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