To say that walnuts are a nutritious food is a bit of an understatement.
Walnuts provide healthy fats, fiber, vitamins and minerals — and that’s just the beginning of how they may support your health.
In fact, there’s so much interest in this one nut that for the past 50 years, scientists and industry experts have gathered annually at the University of California, Davis, for a walnut conference discussing the latest walnut health research.
The most common variety of walnut is the English walnut, which is also the most studied type.
Walnuts have higher antioxidant activity than any other common nut.
This activity comes from vitamin E, melatonin and plant compounds called polyphenols, which are particularly high in the papery skin of walnuts.
Walnuts (Juglans regia) are a tree nut belonging to the walnut family.
They originated in the Mediterranean region and Central Asia and have been part of the human diet for thousands of years.
These nuts are rich in omega-3 fats and contain higher amounts of antioxidants than most other foods. Eating walnuts may improve brain health and prevent heart disease and cancer (1Trusted Source).
Walnuts are most often eaten on their own as a snack but can also be added to salads, pastas, breakfast cereals, soups, and baked goods.
They’re also used to make walnut oil — an expensive culinary oil frequently used in salad dressings.
There are a few edible walnut species. This article is about the common walnut — sometimes referred to as the English or Persian walnut — which is grown worldwide.
Another related species of commercial interest is the eastern black walnut (Juglans nigra), which is native to North America.
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