Even though it is believed that Walnut is originated in Central Asia, It is the seed of the fruit of the botanical walnut tree(Juglandaceae) that grow 20 meters high. Walnut has adapted very well to the countries surrounding the Mediterranean. It may be said that walnut has formed part of the Mediterranean diet, which is praised for its medicinal effects on health in general and on the heart in particular.
Walnuts are highly concentrated food containing high levels of essentials fatty acids, vitamin B6 and trace mineral such as zinc, copper, and manganese. The walnut together with other oil-bearing nuts, is one of the most concentrated food source of nutrients provided by nature. Together with the Brazil nut it has the highest caloric content (642kcal/100g), due to its high oil fats. Because of its richness in fatty acids, walnuts are highly recommended for neurological, and sexual, disorders in general, and also for Diabetes, sterility, and Coronary disease.
A study conducted in California know as the Adventist health study, analyzed dietary habits of more than 25,000 Seventh-day Adventist, and Christians university was recognized for their healthy lifestyle. The results showed that heart attack risk among Adventists is considerably lower than that of the general population. Additionally, those that ate walnuts five or more times a week, had lower risk of heart attack. Approximately half of the Adventist in the study ate walnuts at least once a week.
The following list are what walnuts is rich in. I hope it can help guide you in your daily lives.
Carbohydrates: Walnut is the lowest of any oil-bearing nut(13.5%), because of this walnut are well tolerated by diabetics. Proteins: Walnut contain up to 14.3% of high quality protein more than peanuts and about the same as almond, Minerals: Walnuts are rich in phosphorous, and potassium, and low in sodium, which promotes cardiovascular health.
Vitamins: Walnuts are a good source of vitamins B1, B2, B3,(niacin) and particularly B6. They relatively poor in vitamin A and C.
Preparations and Use: Raw and whole walnut must be chewed very well, more digestible, removing the thin yellow skin may help. Ground walnuts are easily assimilated by those with chewing difficulty. Cooked: A great variety of delicious vegetarian dishes can be made from walnuts. Walnut oil: This is very flavorful and nutritious, but is seldom available commercially, because it becomes rancid very easily.
During the 16th century Spanish sailor took the walnut to North America. It acclimated particularly well in California, one of the world’s largest producers of these nuts. Walnuts require cool temperate climate. They grow well in valleys and other places, they are protected from freezing in winter. Today their cultivation has extended throughout the temperate regions of the world, particularly Europe, Asia, and North America.
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