But walnuts are very angry and contain a lot of oil. Eating too much will make people angry and disgusting. People who get angry and have diarrhea should not eat it. Usually eat up to 4 to 5 walnuts a day.
Walnut is rich in nutritional value, and has the reputation of "Long live the son", "longevity fruit" and "treasure of health preservation". 86% of the fat in walnuts is unsaturated fatty acid. Walnut is rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B 1, and also contains fiber, phosphorus, nicotinic acid, iron, vitamin B2 and pantothenic acid. Every 50g walnut contains 3.6% water, 7.2g protein, 3 1g fat and 9.2g carbohydrate.
Walnut contains 22. 18% crude protein, of which glutamic acid is the main soluble protein, followed by arginine and walnut aspartic acid. The crude fat content is 64.23%, of which the neutral fat content is 93.05%. Among neutral lipids, triacylglycerol accounts for 82.05%, sterol lipid accounts for 3.86% and free fatty acid accounts for 4.80%. The fatty acids in total fat and neutral fat are mainly sulfinic acid 64.48%-69.95%, oleic acid 13.89%- 15.36%. The fatty acid in triacylglycerol is mainly linolenic acid 69.98; The unsaponifiable part of sterol ester is mainly β-sitosterol, and a small amount of rapeseed sterol, stigmasterol, oat sterol -5- enol and stigmasterol -7- dilute alcohol; Sugar13%; A variety of free essential amino acids; Isoleucine, leucine, tryptophan, phenylalanine, valine, threonine and lysine. Its content accounts for 47.50% of the total amino acids.
The fruit contains 1, 4- naphthoquinone, juglone, 4- hydroxy-1- naphthyl -β-D- glucopyranoside, 4,8-dihydroxy-1- naphthyl -β-D- glucopyranoside, potassium, calcium, iron and manganese. The pericarp contains salicylic acid, p-hydroxybenzoic acid, vanillic acid, gentisic acid, p-hydroxybenzoic acid, gallic acid, p-coumaric acid, ferulic acid, caffeic acid, erucic acid, protocatechuic acid, syringic acid and chlorogenic acid.
The exocarp of immature fruit contains α-ammoniated juglone, β-hydrogenated juglone, α-hydrogenated juglone -4-β-d- glucopyranoside, 1, 4- naphthoquinone, 2- methyl-1, 4- naphthoquinone, juglone and 5- hydroxy -2. 2.3- dimethyl -5- hydroxy-1.4- naphthoquinone and 2.3- dihydro -5- hydroxy-1.4- naphthoquinone and 2.3- dihydro -5- hydroxy -2- methyl-1.4- naphthoquinone.
Walnut can reduce the absorption of cholesterol in intestine, which is beneficial to patients with arteriosclerosis, hypertension and coronary heart disease. Walnut has the effects of warming lung, relieving asthma and preventing cell aging, and can also effectively improve memory, delay aging and moisturize skin. Walnut leaves contain anti-biomass, so they also have bactericidal effect.
Brain-strengthening-The nutritional value of one catty of walnuts is equivalent to five catties of eggs or nine catties of milk. Protein in walnuts contains lysine, which is very important to the human body and beneficial to the brain. Therefore, people who suffer from dizziness, forgetfulness, palpitations and other symptoms due to work pressure may wish to try some walnuts.
Moisturize your skin-eat a few walnuts a day, or drink walnut porridge for a period of time, and you will feel delicate and moist.