Nuts
Whole Kernel
Whole black walnut kernels are unbroken cured meats sold for snacking, ice cream mix-ins, and controlled chopping. Intact surfaces oxidise a little slower than fine pieces and show quality clearly—uniform dark pellicle and firm snap. Flavour is bold and resinous; toast gently if you want more depth, then cool fully before packing. Pick out rancid pieces before service—one bad kernel is memorable for the wrong reason. Freeze surplus. No hull work remains at this stage; shell shards should already be gone. Label as tree nut.
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Characteristics
Preparations
Traits
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 53.7 g
- Saturated Fat 6.81 g
- Trans Fat 0 g
- Monounsaturated Fat 29.2 g
- Polyunsaturated Fat 13.5 g
- Cholesterol 0 mg
- Sodium 5.15 mg
- Salt 0.01 g
- Total Carbohydrate 18.2 g
- Dietary Fibre 8.13 g
- Total Sugars 3.8 g
- Complex / starch 5.07 g
- Protein 18.2 g
- Water 3.86 g
- Energy 604 kcal
- Water 3.86 g
- Carbohydrates 18.2 g
- Protein 18.2 g
- Fat 53.7 g
- Saturated Fat 6.81 g
- Monounsaturated Fat 29.2 g
- Polyunsaturated Fat 13.5 g
- Omega-3 1.35 g
- Vitamins 86.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.19 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.86 mg
- Vitamin B5 — Pantothenic Acid 0.46 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 13.5 µg
- Vitamin B9 — Folate 35.7 µg
- Vitamin C 2 mg
- Vitamin E 13.1 mg
- Vitamin K 4.3 µg
- Minerals 283 mg
- Major Minerals 281 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.19 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.86 · vitamin-b5-pantothenic-acid: 0.46 · vitamin-b6: 0.14 · vitamin-b7-biotin: 13.5 · vitamin-b9-folate: 35.7 · vitamin-e: 13.09 · vitamin-k: 4.3 ·
Minerals
Whole form averages edible parts as typically consumed.
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.