The Walnut is the fruit of walnut. The name “Nut” derives from the Latin “nux, nucis”. And the Latin name of the tree, “Juglans”, means “jovins glans”, or seed of Jupiter, which is in turn the Latin version of its Greek name “Theos balanos”, that is, seed of Zeus. That is, the seed of the father of the gods, which indicates the importance and appreciation that both Greeks and Romans gave to this fruit, considered a delicacy of gods.
There are 21 walnut species, the four main ones are: the Persian or European walnut (Juglans regia), the black walnut (J. nigra), white (J. cinerea) and Californian (J. californica), of American origin.
The Persian variety is the most widespread and is characterized as being of large size and relatively thin shell. It was introduced in Europe by the Romans in the 4th century.
The black is smaller, hard and more intense flavor. The white is sweeter, unctuous and scarce. Currently, the main world producers are China, the United States, Iran and Turkey. The fruits are harvested from late summer to early winter according to zones and varieties, but they are well preserved and can be found on the market throughout the year.
The Urquijo Walnuts are presented in jute bags 400-500 grams, according to size.
The Walnut, together with its close relative the pecan, are the healthiest and most recommended nuts for a healthy and balanced diet. They have a balanced composition of fats that help reduce cholesterol. With only 5 nuts it is possible to contribute more than 90% of the daily needs of omega 3 fatty acids to the human body.
The Walnutcontains 62% of its weight of fat, but with proportions of fatty acids that make it very healthy. Of this, only 9% is saturated fat, while 14% is monounsaturated fat very beneficial for the organism, 77% is polyunsaturated, and of this, 13% is from the omega 3 family, which explains its great protective effect against cardiovascular diseases.
It also provides proteins (15%), vitamin E, vitamin B, and various minerals such as phosphorus, magnesium, manganese, copper, zinc, iron and a high fiber content.
Heart: The omega-3 fatty acids help to balance the relationship between good (HDL) and bad (LDL) cholesterol, prevent heart arrhythmias and the formation of blood clots in the arteries, the first cause of infarction. They control blood pressure levels and help reduce blood sugar levels.
Five walnuts a day is a life insurance for the heart.
Cholesterol: Reduce bad LDL cholesterol.
Brain: Neurons need omega-3s to function properly, and their antioxidant substances slow down and reduce the symptoms of neurodegenerative diseases such as Parkinson’s or Alzheimer’s. They benefit memory and concentration thanks to their polyphenol content.
Inflammatory diseases: help to reduce inflammation and its symptoms.
Skin diseases: Psoriasis and other skin diseases improve significantly with frequent consumption of nuts.
Weight control: Nuts produce a satiating effect that makes them ideal in thinning regimes..
Other benefits of the nut: Among the many benefits provided by nuts, an improvement in the health of people affected by type 2 diabetes, asthma, and arthritis, prevent the appearance of gallstones and kidney stones, favor the elimination of carcinogenic substances, and slow the development of tumor cells. They provide a large amount of energy in a small volume, making them ideal for athletes. They reduce fatigue. They help control intestinal transit and combat constipation. They favor the conciliation of sleep thanks to its content in tryptophan and vitamin B6. They boost the immune system. It helps to develop the muscles and electrical activity of the heart.
Walnuts have many culinary uses, in salads, sauces, desserts, ice cream, pastries and very diverse dishes.
They combine well with most sweets, especially with chocolate, honey, vanilla, and ice cream but also with sweet and even acidic fruits. They are a good accompaniment to pasta and rice.
Quality Walnuts have a characteristic, slightly sweet flavor, which should never be bitter.
Walnut oil, considered a gourmet oil, is obtained by cold pressing, completely natural, is very rich in vitamin E, and polyunsaturated fatty acids, should be kept in a refrigerator in an opaque container to avoid losing its flavor and properties. Combine well with raw salads and sauces.
The best preservation of the nut fruit is achieved inside its own shell, in cool, dry places. If we buy them already peeled and packaged, it is best to keep them in the refrigerator in a tightly closed container.