Description
When green, English walnuts are a natural source of vitamin C (comparable to citrus fruits, black currants, and rose hips), as well as vitamins B1, B2, B3, B8 (inositol), E, and PP (niacin). They also contain quinones, carotene, phytosterols, tannins, iodine, protein, organic acids, polyunsaturated fatty acids (including linoleic, linolenic, oleic, palmitic, and others), flavonoids (hyperoside, quercetin, and kaempferol), fiber, iron, cobalt, potassium, calcium, magnesium, phosphorus, essential oils, and the natural compound juglandin. If you plan to use green walnuts or green walnut preparations for medicinal purposes, please consult your healthcare provider before use. Fresh green walnuts cannot be stored for long periods. They are harvested at the tender “milk stage,” when they have a delicate, creamy texture and flavor. Please watch our video to learn how to peel and prepare fresh green walnuts.
