A tough nut to beat for health.
Archaeological findings indicate that the walnut is one of the oldest foods in the world. Originally from ancient Persia, it entered the Mediterranean region in ancient times via the Greeks. In the 18th century, walnuts found their way to the New World with Spanish missionaries. Today, the USA is the world’s largest exporter of this subtly acerbic nut.
Of all nuts, walnuts have the highest concentration of linolenic acid (approximately 7,500 mg/100 g) – one of the essential omega-3 fatty acids that contribute to maintaining a healthy cholesterol level. Their delicate nutmeats are also rich in antioxidant tocopherols and the trace elements zinc and potassium. The latter are important for healthy skin, hair, and nails, among other benefits.
Walnuts are very versatile and adaptable. Whether in cakes or ice cream, as sweet, crunchy brittle, in savory dips and pasta dishes, or as a nutty salad topping with a fine texture – the walnut gives many dishes that certain extra something.
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