Walnut kernels are the edible part of the walnut nut after shelling. They are highly nutritious and widely used for direct consumption, confectionery, bakery products, and health supplements.

Types of Walnuts

1. English Walnuts (Juglans regia) – Most common, smooth shell, easy to crack.

2. Black Walnuts (Juglans nigra) – Hard shell, strong flavor, mainly used in specialty foods.

3. White Walnuts (Butternuts) – Mild taste, rare variety.

Grades of Walnut Kernels

1. Light Halves – Premium quality, whole, light-colored kernels.

2. Amber Halves – Whole but darker in color.

3. Light Quarters – Smaller pieces, used in food processing.

4. Amber Quarters – Darker, suitable for confectionery and baking.

5. Broken Pieces – Small bits used in granola, cereals, and food manufacturing.

Nutritional Value (per 100g)

• Calories: 650-700 kcal

• Protein: 15g

• Carbohydrates: 14g

• Dietary Fiber: 7g

• Fats: 65g (Rich in Omega-3 fatty acids)

• Vitamin E: 0.7mg (Good for skin health)

• Magnesium: 158mg (Supports muscle and nerve function)

• Calcium: 98mg (Strengthens bones)

• Omega-3: ~2.5g (Heart and brain health)