Botanical name: Juglans regia
The most common edible species of walnuts are either the English walnut (J. regia) originated in Persia, and the black walnut (J. nigra) which is native to eastern North America. The black walnut is of high flavor, but due to its hard shell and poor hulling characteristics it is not grown commercially for nut production.
Qualities: unlike other nuts high in monounsaturated fatty acids, walnuts are composed largely of polyunsaturated fatty acids (72% of total fats), particularly alpha-linolenic acid (14%) and linoleic acid (58%), as well as oleic acid as 13% of total fats. Walnuts without shells are 4% water, 15% protein, 65% fat, and 14% carbohydrates, including 7% dietary fiber.
Common use: Walnut meats are available in either their shells or shelled. Our walnuts are shelled and raw. Walnuts are enjoyed in many culinary dishes, both savory and sweet, as well as baked goods and are delicious candied or pickled.
Storage: ideal temperatures for long term storage are −3 to 0 °C (27 to 32 °F) and low humidity
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.