Nuts
Kernel
Black walnut kernels are the cured meats after hulling and heavy cracking of Juglans nigra—the form ice cream makers and bakers actually buy. Flavour is bold, resinous, and darker than Persian walnut, so a handful seasons a whole batch of fudge or cake. Oil is rich and unstable; freeze stock you will not finish within weeks. Sort aggressively: one paint-smelling piece ruins butter. Dark pellicle is normal and aromatic; shrivelled or mouldy bits are not. Commercial Midwestern crackers supply most grocery kernels already cleaned of hull grit. Use sparingly in sweets where the wild note is wanted, not as a mild English-walnut swap cup for cup. Label as a tree nut with walnut cross-reactivity.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 59 g
- Saturated Fat 5.31 g
- Trans Fat 0 g
- Monounsaturated Fat 16.5 g
- Polyunsaturated Fat 37.2 g
- Cholesterol 0 mg
- Sodium 5.03 mg
- Salt 0.01 g
- Total Carbohydrate 10 g
- Dietary Fibre 6.8 g
- Total Sugars 1.1 g
- Complex / starch 0.5 g
- Protein 24 g
- Water 4.5 g
- Energy 667 kcal
- Water 4.5 g
- Carbohydrates 10 g
- Protein 24 g
- Fat 59 g
- Saturated Fat 5.31 g
- Monounsaturated Fat 16.5 g
- Polyunsaturated Fat 37.2 g
- Omega-3 2.97 g
- Vitamins 91.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.2 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 1.99 mg
- Vitamin B5 — Pantothenic Acid 0.49 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 14.5 µg
- Vitamin B9 — Folate 38.3 µg
- Vitamin C 2 mg
- Vitamin E 14.1 mg
- Vitamin K 4.6 µg
- Minerals 229 mg
- Major Minerals 227 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.2 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 1.99 · vitamin-b5-pantothenic-acid: 0.49 · vitamin-b6: 0.15 · vitamin-b7-biotin: 14.5 · vitamin-b9-folate: 38.3 · vitamin-e: 14.08 · vitamin-k: 4.6 ·
Minerals
Black walnut kernel: high protein and polyunsaturated fat, bold flavour.
History
Indigenous peoples of eastern North America used black walnut for food, dye, and wood.
Settlers adopted black walnut as a regional flavour distinct from imported Persian walnuts.
Commercial cracking and ice-cream flavouring made black walnut a Midwestern specialty product.
Premium black walnut kernels and butters remain a US specialty rather than a global bulk nut.