1000 g Walnut kernels contain:
50 % 1/2 Kernels (Light)
30 % 1/4 Kernels (Light)
20 % 1/8 Kernels (Light)
100 % Mahogany mixed kernels
Packing - 10 kg carton boxes.
Shell and Foreign Material (by weight) - 0.05% maximum
Fairly uniform in color, matches the Bulgarian Walnut
Color Chart classification for “light”
Total Defects (by weight)- 5 % maximum
For maximum shelf life, store at refrigerated temperatures
below 2° C and maximum relative humidity of 55%
Composition per 100 g of Walnut Kernels
Calories - 851
Protein - 14.8%
Fat - 60%
Carbohydrates - 16
Crude fiber - 9.6%
Vitamin A - 0.6
Thiamine, B1 - 24
Riboflavin - 8.21
Vitamin C - 4.4
Walnuts (Juglands regia) is an ancient fruit tree species that belongs to the family nut (Juglandaceae). Besides him, the country rarely seen other walnut (black, Manchu, California black etc..). The country of nuts is considered the Middle East and the Balkan Peninsula.
Global production is 3,256,550 tons biggest producers are:
1. China - 1,655,508 tons;
2. Iran - 485,000 tons;
3. USA - 418,212 tons;
4. Turkey - 183,000 tons;
5. Ukraine - 112,600 tons.
In Bulgaria the production is about 20,000 tons.
Walnut kernels are highly nutritional and biological value because they are rich in easily digestible fats, proteins, vitamins, minerals and more. They are a valuable resource to the food industry. Besides edible oil is used in perfumery, soap and paint industry.
The result of a new study presented to the National Meeting & Exposition of the American Chemical Society found that the noble walnut packed the highest level of quality antioxidants of any nut species.
Metabolic syndrome is a well studied and documented group of biomarkers and physical observations that are known to preclude many chronic and potentially life-threatening diseases, including cardiovascular disease and diabetes.
A new study conducted by a team of researchers at Marshall University, and recently published in the journal Nutrition and Cancer, has revealed that just modest, daily amounts of walnuts are sufficient to significantly lower the risk of breast cancer in mice.
Could eating more peanuts and tree nuts during pregnancy actually reduce a child's risk of developing nut and other allergies? A new study out of Denmark suggests so, having found that expectant mothers who continue to eat nuts during their pregnancies produce children with fewer overall allergies