First, the difference between thin-skinned and thick-skinned walnuts:

1, thin slices are easy to peel, and compared with thick-skinned walnuts, walnuts with the same weight have a smaller proportion of skins and more nuts.

2. The thin walnut has a moderate head, and the walnut kernel inside is very thick, so it is convenient to eat without a walnut clip. Thick-skinned walnuts will be slightly larger than paper-skinned walnuts, and their walnut skins will be slightly thicker.

3. Some walnuts can be squeezed out, but most of them can't be peeled off directly. Generally, the kernel yield of thin-skinned walnuts is about 50-55%, while that of thick-skinned walnuts is only about 40%.

Second, the nutritional value

1. Although the thickness of walnut skin is different, the nutritional value is basically the same.

2. 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.

3. Walnut contains 22. 18% crude protein, in 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;