When many people buy walnuts, they will find that there are still many different walnuts, and the meat inside is completely different. Divided into black meat and white meat. White walnut kernel indicates that it matures earlier and more naturally. But the skin tastes a little astringent. The black one was chosen because it was not familiar. The epidermis is black, commonly known as black nucleus. But it tastes sweet.
Nutritional function
1, tonifying deficiency and strengthening body, providing nutrition: Animal experiments have proved that mixed fat diet containing walnut oil can increase body weight and serum albumin, but the blood cholesterol level rises slowly, so walnut is a rare nutrient for high-fat substances.
2, anti-inflammatory sterilization, skin care: Peach kernel has a direct antibacterial and anti-inflammatory effect. According to clinical reports, the walnut tar zinc oxide paste made by mashing walnut kernel can treat dermatitis and eczema, and the effective rate can reach 100%. Walnut kernel is rich in oil, which is beneficial to moisturize skin and maintain human vitality.
3. Anti-cancer: Experiments show that the effective components of walnut have inhibitory effect on S37 tumor in mice. Walnut technology has a certain inhibitory effect on many tumors, such as esophageal cancer, gastric cancer, nasopharyngeal cancer, lung cancer, thyroid cancer, lymphosarcoma and so on. In addition, walnuts also have analgesic, leukocytosis and liver protection effects on cancer patients.
4. Brain strengthening and anti-aging: Walnut kernel contains more protein and unsaturated fatty acids necessary for human nutrition. These components are important substances in brain tissue cell metabolism, which can nourish brain cells and enhance brain function. Phospholipids in walnuts have a good health care effect on brain nerves.
5. Purify blood and lower cholesterol: Walnuts contain a variety of unsaturated and monounsaturated fatty acids, which can reduce cholesterol content. Therefore, eating walnuts is good for people's heart. Eliminating "dirt and impurities" in blood vessel wall can purify blood, thus providing better fresh blood for human body. In addition, walnuts can also be used to treat non-insulin-dependent diabetes.
6. Walnut kernel contains more protein and unsaturated fatty acids necessary for human body. These ingredients have a very good brain tonic effect, which can nourish brain cells and enhance brain function.
7. Walnut kernel can effectively prevent arteriosclerosis and lower cholesterol; In addition, walnuts can also be used to treat non-insulin-dependent diabetes; At the same time, it can increase white blood cells and protect the liver. 8. Walnut kernel contains a lot of vitamin E, which can moisten the lungs and blacken the hair if eaten regularly.
9. Vitamin E contained in walnut kernel can protect cells from oxidative damage by free radicals. It is an anti-aging substance recognized by the medical community, so walnuts are called "Long live my son" and "longevity fruit".
10, moistening dryness and smoothing intestine: used for constipation due to intestinal dryness, it has strong effects of promoting blood circulation, regulating menstruation, removing blood stasis and promoting tissue regeneration, and also has certain curative effect on relieving cough.
Extended data
nutritive value
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 65,438+03.89%-65,438+05.36%. 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; Sugar 13%.
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.
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