/ 50 g ground walnuts
Ground walnuts are an excellent source of plant-based omega-3 fatty acids (alpha-linolenic acid), dietary fiber, and polyphenol antioxidants. They also provide significant quantities of manganese, copper, and magnesium, supporting bone health and metabolic function.
About
Walnuts (Juglans regia) are the edible seeds of the walnut tree, native to southeastern Europe and southwestern Asia, though now cultivated globally with major production in California, China, and Europe. The nut consists of a hard shell encasing a cream-colored, brain-like kernel with a slightly bitter, earthy flavor and rich oil content. English walnuts (also called Persian walnuts) are the most widely cultivated variety, distinguished by their large size and mild flavor compared to black walnuts, which are smaller, harder-shelled, and more intensely flavored.
Ground walnuts are produced by finely milling shelled walnut meats into a powder or meal, creating a versatile ingredient that retains the nutritional profile and flavor of whole walnuts while offering improved dispersibility in baking and cooking applications.
Culinary Uses
Ground walnuts are employed in both sweet and savory preparations across Mediterranean, Middle Eastern, and Northern European cuisines. They serve as a binding agent and textural component in baked goods, including cakes, cookies, and breads, where they contribute moisture and depth. In savory cooking, ground walnuts are used to create thick sauces and pastes, such as in Georgian walnut-pomegranate sauce (pkhali) and Turkish muhammara-style preparations. Ground walnuts also feature as a coating ingredient, coating for meats, and as a flour alternative in gluten-free baking, though their high oil content requires careful storage to prevent rancidity.