/ 60 g ground walnuts
Walnuts are an exceptional source of omega-3 fatty acids (alpha-linolenic acid), plant-based protein, and dietary fiber, while also providing manganese, copper, and polyphenol antioxidants. A 60 g portion delivers approximately 390 calories, 9 g protein, and substantial amounts of heart-healthy polyunsaturated fats.
About
Walnuts are the edible seeds of trees in the Juglans genus, native to regions spanning from the Balkans to the Himalayas and North America, with the English walnut (Juglans regia) being the most commercially cultivated variety. The kernel consists of a wrinkled, brain-like structure enclosed in a hard shell, with a flavor profile ranging from mild and buttery in fresh nuts to increasingly earthy and astringent as they age. Walnuts are characterized by their high oil content (approximately 65% by weight) and distinctive slightly bitter undertone, which becomes more pronounced when ground or roasted.
Ground walnuts are produced by mechanically processing dried walnut kernels into a fine powder or meal, retaining the nuts' oils and nutritional components. This form is particularly useful in baking, coating, and sauce preparation, as the particles distribute evenly throughout mixtures.
Culinary Uses
Ground walnuts function as both a flavoring agent and textural component in sweet and savory applications. They are commonly incorporated into batters and doughs for cakes, cookies, and pastries; used as a crust or breading for meats and fish; and mixed into sauces such as pesto, romesco, and zhug to add depth and body. In Middle Eastern and Mediterranean cuisines, ground walnuts form the base of numerous dishes including muhammara (roasted red pepper spread), walnut-enriched meat fillings for pastries, and walnut sauces for pasta and grain bowls. Ground walnuts also serve as a binder in vegetarian preparations and can replace part of the flour in certain baking applications for enhanced nutrition and moisture retention.