Walnut, also known as walnut and peach, belongs to Juglandaceae. Together with almonds, cashews and hazelnuts, it is known as the world-famous "four dried fruits". Walnut kernel is rich in nutrition, with more fat and carbohydrate per 100g protein 15 ~ 20g. It also contains calcium, phosphorus, iron and other trace elements and minerals, as well as carotene, riboflavin and other vitamins. It's good for the human body. It is one of the nut foods deeply loved by ordinary people.
Walnut is rich in nutritional value, and has the reputation of "Long live the son", "longevity fruit" and "treasure of health preservation". 86% of the fat in walnuts is unsaturated fatty acid. Walnut is rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B 1, and also contains fiber, phosphorus, nicotinic acid, iron, vitamin B2 and pantothenic acid. Every 50g walnut contains 3.6% water, 7.2g protein, 3 1g fat and 9.2g carbohydrate.
Walnut contains 22. 18% crude protein, of which glutamic acid is the main soluble protein, followed by arginine and walnut aspartic acid. The crude fat content is 64.23%, of which the neutral fat content is 93.05%. Among neutral lipids, triacylglycerol accounts for 82.05%, sterol lipid accounts for 3.86% and free fatty acid accounts for 4.80%. The fatty acids in total fat and neutral fat are mainly sulfinic acid 64.48%-69.95%, oleic acid 13.89%- 15.36%.
The fatty acid in triacylglycerol is mainly linolenic acid 69.98; The unsaponifiable part of sterol ester is mainly β-sitosterol, and a small amount of rapeseed sterol, stigmasterol, oat sterol -5- enol and stigmasterol -7- dilute alcohol; Sugar13%; A variety of free essential amino acids; Isoleucine, leucine, tryptophan, phenylalanine, valine, threonine and lysine. Its content accounts for 47.50% of the total amino acids.