Walnut is an ancient species. It originally grew as a wild walnut in the forests of Asia, and through the Mediterranean, it spread worldwide. There are twenty-one types of walnuts, all of which are edible. Domestic walnuts are mostly used in the diet.
Walnut turned out to be a plant of great use 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.
Their energy value is very high – 654 KCal per 100 grams. Walnuts contain high levels of good fats and proteins.
The most significant nutritional and medicinal value of the walnut fruit is 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 carbohydrate level is low, as with most stone fruits (13.71 per 100g), so it is highly recommended for people with diabetes or insulin resistance.
Walnut kernels are a good source of healthy protein and fiber because they are present in moderate amounts.
Thanks to the high content of vitamins, minerals, and amino acids, walnuts have antioxidant, protective and preventive effects on the body.