Walnut is a very old species. It originally grew as a wild walnut in the forests of Asia, and via the Mediterranean it spread throughout the world. There are twenty-one types of walnuts, all of which are edible. Domestic walnut is mostly used in the diet.

It has been shown that the walnut is a plant of great utility, because it can be used in food, in the preparation of salves and medicines, as well as in the manufacture of furniture, tools and weapons.

The energy value is very high - 654 KCal per 100 grams. Walnuts contain high levels of good fats and proteins.

The greatest nutritional and medicinal value of the walnut fruit is in the high concentration of good fats (65.21 g per 100 grams). Namely, walnuts are abundant in Omega-3 fatty acids to a greater extent than other fruits of the same genus, with a very high level of Omega-6 fatty acids. These polyunsaturated fatty acids have multiple beneficial effects on health. They help in the fight against inflammatory processes, support muscle regeneration and fat burning, and strengthen the health of the heart, brain and eyes.

The level of carbohydrates is low, as with most stone fruits (13.71 per 100g), so it is recommended for people with diabetes or insulin resistance.

Walnut kernels are a good source of protein and fiber, because they are present in moderate amounts.

Thanks to the high content of vitamins, minerals and amino acids, the walnut has an antioxidant, protective and preventive effect on the body.