Showing Food Walnut
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| Name | Walnut | ||||||||||
| Scientific Name | Juglans regia | ||||||||||
| Description | Walnut, Juglans regia, is the edible seed of a drupe native to Iran (Persia). The most common species of walnut are cultivated in China and the United States. Walnuts are culinarily considered a nut, with a brown color, rich, nutty taste, and a distinctive odor. They are rich in manganese and B vitamins, and have been found to contain antioxidants and anti-inflammatory components. Walnuts have been linked to improved cognition, and a reduced risk of mild cognitive impairment and Alzheimer's disease. The most notable chemical in walnuts is juglone (PMID: 33567903). Walnuts are used medicinally to treat various health conditions, and industrially as a source of walnut oil, used in salad dressings (PMID: 36369998). Peculiarly, walnuts are often toasted or candied to enhance their flavor. They can be eaten raw, or used in a variety of dishes such as walnut soup, walnut pie, brownies, and baklava. | ||||||||||
| Primary ID | FOOD00608 | ||||||||||
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| Group | Nuts | ||||||||||
| Sub-Group | Nuts | ||||||||||
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| ITIS ID | 19248 | ||||||||||
| Wikipedia ID | Walnut | ||||||||||
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| Content Reference | — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. | ||||||||||