Walnuts

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Did you know? Walnuts are a plant!

More than 99% of walnuts grown in the United States come from 375,000 bearing acres of walnut orchards. The Central Valley of California is the state’s prime walnut growing region, with a mild climate and deep fertile soils that provide ideal growing conditions.

After California walnuts are harvested, they are held in cold-storage to ensure that high-quality, fresh-tasting walnuts are available throughout the year.

Shelled Walnuts
Available in bags and in bulk bins in the produce section or snaking and baking aisles. Sold as halves, pieces, and chopped, shelled walnuts are available in supermarkets year-round.

In-Shell Walnuts
Available in bags and in bulk bins, typically in the produce section. Stock up in the fall and early winter months when they are most readily available.

Nutrient Content Claims

Walnuts contain omega 3 fatty acids, essential fats that may promote heart health. Sodium free, high in manganese, high in copper, good source of magnesium

One ounce of walnuts is a powerhouse of important nutrients for optimum health, including:

• An excellent source of alpha-linolenic acid (ALA), the plant-based omega-3 fatty acid (2.5g/oz). Omega-3 is good for your heart and overall wellness. And California walnuts are the only tree nut with a significant source of omega-3 ALA.
• 4g of protein
• 2g of fiber
• A good source of magnesium (45mg)

For over 30 years, the California Walnut Commission has supported health-related research examining the effect of walnut consumption on areas including heart health, cognition, cancer, diabetes, metabolic syndrome, gut health, body weight/composition, reproductive health and more. California Walnuts have been certified through the American Heart Association’s Heart-Check program and have been shown to aid cardiovascular health through years of research. They’re a simple way to include good fats in a healthy diet. Learn more about all the areas of research that supports walnut consumption.

Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts offers 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

STORE

Cold Storage Equals Fresh Taste. The best place to store your walnuts is in the refrigerator if you’re planning to use them right away. If you are storing them for a month or longer, store them in the freezer.

Prep As Needed. Only shell, chop or grind walnuts right before using them to help maintain great flavor.

Keep Air Out. If you buy walnuts in sealed packaging, you can store them in their original packaging. Once you open the sealed bag, or if you buy walnuts in bulk, transfer them into an airtight container to maintain freshness.

Know When They’ve Gone Bad. Walnuts can go rancid when exposed to warm temperatures for long periods of time. If your walnuts have a sour odor or taste, it’s time to throw them out!

SERVE

We all could use more plants on our plates, so let’s explore some simple tips and tricks with walnuts for a more plant-forward lifestyle. It doesn’t have to be intimidating or confusing to be more plant-forward. With these tips, you’ll be well on your way to more plant-forward plates.

Download this handy Tips & Tricks For Plant-Forward Eating one sheeter