g/1oz chopped walnuts
Walnuts are exceptionally rich in omega-3 polyunsaturated fatty acids (particularly alpha-linolenic acid), fiber, and plant-based polyphenols; they also provide magnesium, manganese, and copper.
About
The walnut (Juglans regia and Juglans nigra) is the edible seed of a deciduous tree native to Central Asia and North America, enclosed in a hard, wrinkled shell. The kernel is pale tan to golden, with a characteristically bitter and earthy flavor profile. Walnuts are botanically drupes, and two primary species are cultivated commercially: the English walnut (Persian walnut), which dominates global trade and has a milder flavor, and the black walnut, native to North America, which possesses a more robust, intensely earthy taste and is less commonly cultivated due to its thicker shell and allelopathic properties.
Culinary Uses
Walnuts are used both as a primary ingredient and garnish across numerous culinary traditions. They are featured whole in snacking, chopped in salads, baked goods, and grain dishes, and ground into pastes for sauces and dressings. In Mediterranean cuisine, walnuts appear in pesto-like preparations and are paired with bitter greens; in Middle Eastern cooking, they feature prominently in spice-enriched meat fillings and desserts. They are also processed into walnut oil for finishing dishes and dressings. Toasting walnuts before use intensifies their flavor and improves digestibility.