Known and consumed since prehistorical times, the walnut has various origins, in East Asia, Southeast of Europe, North and South America. There exist more than 15 varieties of Juglans, belonging to the Juglandaceae family, but by far the most delicious and commercially important one is the Juglans Regia, also known as the Persian or English walnut.
The Greeks gave it the name Kara (head), because of the resemblance with the human skull and brains. This similarity is the source of medieval beliefs of the healing properties of the walnut for any kind of head ache.
Today, because of its high concentration of mineral salts and vitamins, it is only fair to consent to its important therapeutical properities.
The world production of walnuts is spread over France, U S.A., China, India, Turkey, Greece, Italy, Spain and Chile. They are marketed in shelled and inshell form with principal uses as snack, dessert, confectionery and for the preparation of several food products, and as a supplement to various culinary recipes.
Refuse: 55% (Shells)
Scientific Name: Juglans regia
NDB No: 12155 (Nutrient values and weights are for edible portion)