Walnut (Juglans regia)

OriginThe Italian nut

„Walnuss“ means „welsche Nuss“ – the nut from the Romance-speaking south, which the Romans brought across the Alps.

The walnut tree originates from an area between the Balkans, Persia, and the Himalayas; the largest wild populations still grow in the mountain forests of Kyrgyzstan. Persians and Greeks cultivated it, and the Romans called the nut "Nut." Juglans, They brought the acorn of Jupiter to Central Europe. Charlemagne had walnut trees planted on his estates.

Today, China and the USA are the largest producers, while in Europe, France (Grenoble, Périgord) is the main producer. An old walnut tree can live for over a hundred years and, in addition to the nuts, provides valuable wood. Its leaves contain juglone, a substance that inhibits the growth of other plants beneath it.

To useWhat the walnut does for you

Walnuts contain primarily polyunsaturated fatty acids, including around 9 g. Alpha-linolenic acid (ALA) Per 100g - the plant-based omega-3 fatty acid. Also contains protein, fiber, vitamin E (primarily as gamma-tocopherol), magnesium, copper, manganese, and many polyphenols, especially in the thin skin.

A meta-analysis of 26 controlled studies found that walnuts lower total and LDL cholesterol and triglycerides without increasing body weight. In the large Spanish PREDIMED study, the group consuming 30 g of nuts daily – half of which were walnuts – had fewer heart attacks and strokes. The EU has approved the claim that 30 g of walnuts daily contributes to improved elasticity of blood vessels.

The Walnut leaves They are a medicinal drug in their own right: Commission E has recognized them for external use in cases of mild, superficial skin inflammation and excessive sweating - the tannins have an astringent effect.

IngredientsThis is what's inside the walnut

Walnut kernels consist of approximately 65 percent fat, predominantly Linoleic acid and Alpha-linolenic acid, They contain approximately 15 percent protein and 7 percent fiber. They also contain vitamin E, B vitamins, magnesium, copper, manganese, small amounts of melatonin, and polyphenols such as ellagitannins (pedunculagin), which are converted into uroliths in the intestine.

The leaves and green fruit peels contain tannins, Walnuts contain flavonoids and juglone, which gives skin a brown tint – formerly used as a hair dye. Because the unsaturated fats easily become rancid, walnuts should be stored in a cool, dark, and airtight container.

Enhanced combinationsWhat makes the walnut stronger

Walnuts have a pleasant crunch and a slight bitterness - they go well with sweets, cheese and leafy salads.

What contradicts itselfIt's best to avoid these combinations.

In the kitchenWhere she belongs

• Walnut pestoWith parsley, Parmesan cheese and olive oil.
• MuhammadSyrian paste made from roasted peppers and walnuts.
• Waldorf saladCelery, apple, walnut.
• Walnut breadWith rye and walnuts.
• Pear and Gorgonzola saladWith caramelized walnuts.
• FesenjanPersian stew with walnut and pomegranate.
• Walnut porridgeWith cinnamon and apple.
• nut cakeWith ground walnuts.
• Pasta with walnut sauceLigurian Salsa di noci.
• Green walnutsPickled in June as Nocino liqueur.

As a home remedyWalnut leaf foot bath

Ayurveda & TCMWhat the old systems say

Warning noticesWhen you should be careful

This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.

Related to the topicRead on and cook along!

Shop links lead to our product pages; it is indicated there if a partner is involved.