Is walnut a nut?

Walnuts belong to the category of nuts, most of which are called dried fruits. Walnuts are very rich in nutritional value and are known as one of the four major dried fruits. Therefore, if you regularly consume some walnuts, it will be very beneficial to your body, especially for the elderly. It can have a very obvious effect of nourishing the body and avoid malnutrition problems.

Walnut, also known as walnut and Qiang peach, is a plant of the Juglandaceae family. It is known as one of the world's famous "four major dried fruits" along with almonds, cashews and hazelnuts. Walnut kernels are rich in nutrients, containing 15 to 20 grams of protein per 100 grams, more fat, and 10 grams of carbohydrates. They also contain a variety of trace elements and minerals such as calcium, phosphorus, iron, etc., as well as a variety of vitamins such as carotene and riboflavin. Good for the human body. It is one of the nut foods that is deeply loved by the people.

Walnuts are rich in nutritional value and are known as the "longevity seed", "longevity fruit" and "treasure of health". 86% of the fat in walnuts is unsaturated fatty acids. Walnuts are rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1. They also contain fiber, phosphorus, niacin, iron, vitamin B2 and pantothenic acid. Every 50 grams of walnuts contains 3.6% water, 7.2 grams of protein, 31 grams of fat and 9.2 grams of carbohydrates.

Walnut kernels contain 22.18% crude protein, of which the composition of soluble protein is mainly glutamic acid, followed by arginine and walnut kernel aspartic acid. Crude lipids account for 64.23%, of which neutral lipids account for 93.05%; neutral lipids include 82.05% triglycerides, 3.86% sterols, and 4.80% free fatty acids. The fatty acid composition of total lipids and neutral lipids is mainly linolenic acid 64.48%-69.95% and oleic acid 13.89%-15.36%; the fatty acids contained in triglycerides are mainly linolenic acid 69.98

The non-saponifiable part of sterol esters is mainly β-sitosterol, with a small amount of campesterol, stigmasterol, avenaster-5-enol, and stigmaster-7-enol; 13% carbohydrates; a variety of free essential amino acids; isoleucine, leucine, tryptophan, phenylalanine, valine, threonine and lysine, etc., its content accounts for 47.50% of the total amino acids.

The fruit contains 1,4-naphthoquinone, juglonequinone, 4-hydroxy-1-naphthyl-β-D-pyranoglucoside, 4,8-dihydroxy-1-naphthyl-β-D-pyranoglucoside, potassium, calcium, iron, manganese, zinc, copper, strontium and other trace elements. The unripe fruit is rich in vitamin C. The peel contains salicylic acid, p-hydroxybenzoic acid, vanillic acid, gentisic acid, p-hydroxyphenyl acid, gallic acid, p-coumaric acid, ferulic acid, caffeic acid, sinapic acid, protocatechuic acid, syringic acid, and chlorogenic acid.

The exocarp of the unripe fruit contains α-aminated juglone, β-hydrogenated juglone, α-hydrogenated juglone-4-β-D-pyranoglucoside, 1,4-naphthoquinone, 2-methyl-1,4-naphthoquinone, juglone, 5-hydroxy-2-methyl-1,4-naphthoquinone, 5-hydroxy-3-methyl-1,4-naphthoquinone, 2.3-dimethyl-5-hydroxy-1,4-naphthoquinone, 2,3-dihydro-5-hydroxy-1,4-naphthoquinone and 2,3-dihydro-5-hydroxy-2-methyl-1,4-naphthoquinone. [2]