WALNUTS
Walnuts
NATURAL SHELLED WALNUT HALVES
NATURAL SHELLED WALNUT HALVES
SHELLED WALNUT HALVES
The most common species is Juglans regia, also known as the European walnut or common walnut. This robust and majestic tree can reach heights of 25-30 metres and live for over 100 years. Its leaves are
deciduous, measuring 20-40 centimetres in length, and consist of five, seven, nine, or sometimes eleven leaflets, each 7-10 centimetres long. Walnut trees are monoecious, meaning they bear both male and female flowers on the same plant. The male flowers bloom just as the female flowers are ready, typically flowering
between late April and May, depending on the climate. Due to the time lag between the ripening of male and female flowers, it is advisable to plant different cultivars together in a walnut grove.
Walnuts are a well-established and cherished nut.
They produce a delicate, nutrient-rich oil that, although not widely marketed in Italy, is highly valued. Unripe walnuts are utilised to create the popular liqueur, nocino. The empty walnut shells can be used for plant care, particularly for mulching. Mulching, especially useful in winter crops, involves creating a protective layer on the soil surface to prevent cold from penetrating and damaging the roots. Over time, these walnut shells will decompose and turn into a nutritious fertiliser. In the Middle Ages, the tannin-rich walnut hulls were used for dyeing cloth and furniture and even served as ink.
Try having walnuts for breakfast with fresh fruit and yoghurt, or enjoy them as a snack.
The walnut tree’s origins lie in the mountain ranges of Central Asia and has since spread worldwide. There are still extensive natural walnut forests in the Caucasian region. Today, walnut production spans across Europe, Asia, North and South America, South Africa, New Zealand, and southern Australia. China is the largest producer globally [Faostat, 2022], followed by the USA and Iran. Many of the walnuts imported to Italy come from California and France.
In the 1960s, Italy was one of the leading producers, but its production has since declined. Econoce’s in-shell walnuts are of the Chandler variety and are sourced from Italy. Their shelled walnuts, however, come in various varieties such as Chandler, Cogilniceanu, Chisinau, Schinoasa, Calarasi, Pescianskii, and Lunguete, and are imported from Chile, Moldova and USA.
Nutritional values may vary slightly depending on the type of walnut, but all are excellent from a nutritional standpoint.
NRV, which stands for Nutritional Reference Values, represents the daily amount recommended by the Ministry of Health for each nutrient. It is important to note that 100% NRV is not the maximum intake, but rather the minimum recommended amount to stay healthy.
The Italian Society of Human Nutrition (SINU) recommends consuming 30 g of nuts daily.
A varied and balanced diet, combined with an active lifestyle, forms the foundation of your wellbeing. The information provided is for informational and educational purposes only. If you have a medical condition you should always consult your doctor.
Nutrition declaration | average values per 100 g: |
Energy | 2801 kJ / 678 kcal |
Fat | 63 g |
of which saturates | 7,2 g |
Carbohydrate | 6,2 g |
of which sugars | 3,8 g |
Fibre | 7,3 g |
Protein | 18 g |
Salt | 0,02 g |
Vitamina E | 21 mg – 175% NRV* |
*NRV: Nutrient Reference Value
Organic walnuts should be storedin a cool , dry place, away from sources of heat and moisture. They can be stored at room temperature during the winter when temperatures are cooler, but it is advisable to store them in a refrigerated environment during the summer, as higher temperatures accelerate product deterioration. Glass has proven to be the best material for storing walnuts (and nuts in general) because it is resistant to chemicals and gases, and it provides excellent insulation.
Coloured glass is preferred as it blocks certain light wavelengths , including ultraviolet light, helping to preserve the product’s nutritional and flavour qualities. Proper closure of the container is also important: an airtight seal prevents excessive oxygen exposure, which can cause the walnuts to become rancid due to lipid oxidation.
September 2024
