Walnut is bitter because the skin outside the walnut kernel is not removed when eating, so it will be bitter; At the same time, the walnut kernel may have bitter taste after deterioration, and the deteriorated walnut kernel can no longer be eaten. Walnut kernel is rich in nutrition, and a little bitterness will not affect its nutritional components. If it is not acceptable, you can remove the skin of walnut kernel when eating.

First, what is bitter walnut?

1. Generally, walnuts are bitter, because the skin of walnuts is not removed when eating. The peel is bitter, but it is generally eaten directly because of its high nutritional value. Walnut kernels are moldy and rotten, which will also cause walnut kernels to be bitter. If the walnut kernel is not white or a little yellow, and it is still spicy, it means that the walnut has gone bad and can't be eaten any more. The content of unsaturated fat in walnut kernel is high. If stored improperly or for a long time, walnut kernels are prone to rancidity of oil and may also produce bitter substances.

2. Walnut kernel is rich in nutrients, protein, carbohydrates, calcium, phosphorus, iron and other nutrients and minerals. A little bitterness won't affect its nutrients. If it is not acceptable, you can remove the skin of walnut kernel when eating.

Second, the nutritional value of walnuts

1, walnuts have high nutritional value, do they? Long live the son? 、? Longevity fruit? 、? Treasure of health? 86% of the fat in walnut is unsaturated fatty acid, which is rich in magnesium, copper, potassium, vitamin B6, folic acid and vitamin B 1, and also contains fiber, nicotinic acid, phosphorus, iron, vitamin B2 and pantothenic acid. Every 50g of walnut contains 3.6% water, 3 1g fat, 7.2g protein and 9.2g carbohydrate.

2. Walnut kernel contains 22. 18% crude protein, in which glutamic acid is the main soluble protein, followed by arginine and aspartic acid, among which neutral lipid accounts for 93.05%, triacylglycerol accounts for 82.05%, free fatty acid accounts for 4.80% and sterol lipid accounts for 3.86%. Fatty acids in total fat and neutral fat are mainly oleic acid (13.89%- 15.36%) and sulfinic acid (64.48%-69.95%), fatty acids in triacylglycerol are mainly linolenic acid (69.98%), and unsaponifiable parts of sterol esters are mainly? -sitosterol, and a small amount of campesterol, oat sterol -5- enol, stigmasterol, stigmasterol -7- dilute alcohol, sugar 13%, various free essential amino acids, isoleucine, leucine, tryptophan, phenylalanine, valine, threonine, lysine, etc. , accounting for 47.50% of the total amino acids.