Walnuts have rich nutritional value. 86% of the fat in walnuts is Unsaturated fat acid. Walnuts are rich in copper, magnesium, potassium, Vitamin B6, folic acid and vitamin B1, as well as fiber, phosphorus, niacin, iron, vitamin B2 and pantothenic acid. In every 50 grams of walnuts, moisture accounts for 3.6%, and it also contains 7.2 grams of protein, 31 grams of fat, and 9.2 grams of carbohydrates.
Walnut kernel contains 22.18% crude protein, of which the soluble protein is mainly composed of glutamic acid, followed by arginine and Aspartic acid. Crude lipids account for 64.23%, with neutral lipids accounting for 93.05%; Among neutral lipids, 82.05% are triacylglycerol, 3.86% are sterol lipids, and 4.80% are free fatty acids. The main fatty acid compositions in total lipids and neutral lipids are linoleic acid 64.48% -69.95% and oleic acid 13.89% -15.36%; The main fatty acid in triacylglycerol is linolenic acid 69.98; The unsaponifiable part of sterol ester is mainly sitosterol, with a small amount of Campesterol, stigmasterol, oat sterol-5-enol, and stigmaster-7-diol; Sugar 13%; A variety of free Essential amino acid; Isoleucine, Leucine, Tryptophan, Phenylalanine, Valine, Threonine, lysine, etc., the content of which is 47.50% of the total amino acids. The fruit contains 1,4-naphthoquinone, walnut leaf quinone, 4-hydroxy-1-naphthyl-D-glucopyranoside, 4,8-dihydroxy-1-naphthyl-D-glucopyranoside, potassium, calcium, iron, manganese, zinc, copper, strontium, and other trace elements. Immature fruits are rich in vitamin C. The pericarp contains salicylic acid, p-hydroxybenzoic acid, vanillic acid, Gentisic acid, p-hydroxyphenyl acid, Gallic acid, p-coumaric acid, Ferulic acid, Caffeic acid, Sinapinic acid, Protocatechuic acid, Syringic acid, and Chlorogenic acid.
The outer skin of the immature fruit contains - ammonified walnut leaf quinone, - hydrogenated walnut leaf quinone, - hydrogenated walnut leaf quinone -4-D-glucopyranoside, 1,4-naphthoquinone, 2-methyl-1, 4-naphthoquinone, walnut leaf quinone, 5-hydroxy-2-methyl-1, 4-naphthoquinone, 5-hydroxy-3-methyl-1, 4-naphthoquinone, 2.3-dimethyl-5-hydroxy-1, 4-naphthoquinone and 2,3-dihydro-5-hydroxy-1, 4-naphthoquinone and 2,3-dihydro-5-hydroxy-2-methyl-1, 4-naphthoquinone.
Walnuts can reduce the absorption of cholesterol in the intestinal tract, which is beneficial to patients with Arteriosclerosis, hypertension and coronary heart disease. Walnuts have the effect of warming the lung, calming asthma and preventing cell aging, and can also effectively improve memory, delay aging and moisturize the skin. Walnut leaves contain antimicrobial substances, therefore they also have bactericidal effects. The protein in walnuts contains lysine, which is extremely important for the human body and is beneficial for the brain. Therefore, people who experience symptoms such as dizziness, forgetfulness, and palpitations due to high work pressure may want to try eating some walnuts.
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