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About Black walnut Edit
A native American nut has an extraordinarily hard shell, which makes it extremely difficult to crack and therefore not as popular as the more widely known English walnut. Its strong slightly bitter flavor is highly valued by black-walnut devotees, but its high fat content makes it turn rancid quickly.
Black walnut nuts are shelled commercially in the United States. The nutmeats provide a robust, distinctive, natural flavor and crunch as a food ingredient. Popular uses include ice cream, bakery goods and confections. Consumers include black walnuts in traditional treats, such as cakes, cookies, fudge, and pies during the fall holiday season. The nut’s strong nutritional profile leads to uses in other foods such as salads, fish, pork, chicken, vegetables and pasta dishes.
Nutritionally similar to the milder-tasting English walnut, the black walnut kernel is high in unsaturated fat and protein. An analysis of nut oil from five named J. nigra cultivars (Ogden, Sparrow, Baugh, Carter and Thomas) showed that the most prevalent fatty acid in J. nigra oil is linoleic acid (27.80 — 33.34 g/100g dry kernel), followed (in the same units) by oleic acid (14.52 — 24.40), linolenic acid (1.61 — 3.23), palmitic acid (1.61 — 2.15), and stearic acid (1.07 — 1.69). The oil from the cultivar Carter had the highest mol percent of linoleate (61.6), linolenate (5.97%), and palmitate (3.98%); the oil from the cultivar Baugh had the highest mol percent of oleate (42.7%); the oil from the cultivar Ogden has the highest mol percent of stearate (2.98%).