Nuts
Shell
Black walnut shell is the extremely hard woody layer that makes home cracking a project and commercial cracking a specialised industry. It is not food. Shell grit left in meats is a dental hazard, so factories aspirate carefully after the break. Clean shells may become abrasive media or biomass; do not assume they are safe smoking wood for food. Sound closed shells slow oxygen on the kernel compared with warm open bags of meats. Reject wormy or mould-seamed shells before they waste cracker time. The flavour lives only in the cured kernel after this armour is gone.
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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 2.5 g
- Saturated Fat 0.5 g
- Trans Fat 0 g
- Monounsaturated Fat 1 g
- Polyunsaturated Fat 1 g
- Cholesterol 0 mg
- Sodium 5.11 mg
- Salt 0.01 g
- Total Carbohydrate 78 g
- Dietary Fibre 55 g
- Total Sugars 3 g
- Complex / starch 8 g
- Protein 3.5 g
- Water 12 g
- Energy 349 kcal
- Water 12 g
- Carbohydrates 78 g
- Protein 3.5 g
- Fat 2.5 g
- Saturated Fat 0.5 g
- Omega-3 0.08 g
- Vitamins 87.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.19 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.88 mg
- Vitamin B5 — Pantothenic Acid 0.46 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 13.7 µg
- Vitamin B9 — Folate 36 µg
- Vitamin C 2 mg
- Vitamin E 13.2 mg
- Vitamin K 4.4 µg
- Minerals 321 mg
- Major Minerals 319 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: 1.88 · vitamin-b5-pantothenic-acid: 0.46 · vitamin-b6: 0.14 · vitamin-b7-biotin: 13.7 · vitamin-b9-folate: 36 · vitamin-e: 13.21 · vitamin-k: 4.4 ·
Minerals
Shell is largely mineral; edible value is minimal except as calcium source when finely prepared.
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.