1, boiling water soaking method: you can put it in boiling water soaking, soaking time can add the right amount of salt, soak 5 to 10 minutes after the removal, and then take a toothpick gently a pick, you can remove the skin of the walnut kernel, you can easily get the inside of the white walnut meat.

2, high-temperature steaming peel: fresh walnuts peel, you can also put fresh walnuts in a pot with high temperature steaming for ten minutes, after steaming, take out and put directly in cold water for three minutes, then take out the walnuts, gently twist the surface of its thin skin will soon fall off.

Nutritional value

Walnuts are rich in nutritive value, there are "long live son", "longevity fruit", "the treasure of health" reputation. 86% of the fat in walnuts is the fat that is used in the food, and the fat is the fat that is used in the food. Walnuts in 86% of the fat is unsaturated fatty acids, walnuts are rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1, also contains fiber, phosphorus, niacin, iron, vitamin B2 and pantothenic acid. Every 50 grams of walnuts, water accounted for 3.6%, another 7.2 grams of protein, 31 grams of fat and 9.2 grams of carbohydrates.

Walnut kernel contains 22.18% crude protein, of which the composition of soluble protein is dominated by glutamic acid, followed by arginine and walnut aspartic acid. Crude lipids 64.23%, of which 93.05% neutral lipids; neutral lipids in triacylglycerol 82.05%, sterol lipids 3.86%, free fatty acids 4.80%. Total lipids and neutral lipids in the fatty acid composition is mainly linolenic acid 64.48%-69.95% and oleic acid 13.89%-15.36%;

Triacylglycerol contains fatty acids are mainly linolenic acid 69.98; Sterol esters non-saponifiable part of the main β-sitosterol, and a small amount of canola stanols, stigmasterol, oat sterol-5-enol, soybean sterols -7-diluted alcohol; 13% of the sugar; A variety of free essential amino acids; isoleucine, leucine, tryptophan, phenylalanine, valine, threonine and lysine, etc., the content of which is 47.50% of the total amino acids.

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