Nuts
Skin
Black walnut pellicle is the dark aromatic seed coat on cured kernels, part of why the nut tastes wilder and stains batters more than pale English walnut. Most regional bakers leave it on for flavour; pale confectionery may rub or blanch for cleaner colour. It is not the green outer hull—that messy hull is removed long before pellicle decisions. Skin flecks in meal are normal and tasty; shell grit is not. Compost removed skins. Allergy status of the kernel remains tree nut either way.
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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 33.4 g
- Saturated Fat 3.01 g
- Trans Fat 0 g
- Monounsaturated Fat 9.36 g
- Polyunsaturated Fat 21.1 g
- Cholesterol 0 mg
- Sodium 4.99 mg
- Salt 0.01 g
- Total Carbohydrate 36.5 g
- Dietary Fibre 13.6 g
- Total Sugars 1.1 g
- Complex / starch 6 g
- Protein 16.6 g
- Water 9.44 g
- Energy 513 kcal
- Water 9.44 g
- Carbohydrates 36.5 g
- Protein 16.6 g
- Fat 33.4 g
- Saturated Fat 3.01 g
- Monounsaturated Fat 9.36 g
- Polyunsaturated Fat 21.1 g
- Omega-3 1.68 g
- Vitamins 105 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.17 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 2.34 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 17.1 µg
- Vitamin B9 — Folate 45.3 µg
- Vitamin C 2 mg
- Vitamin E 16.7 mg
- Vitamin K 5.5 µg
- Minerals 316 mg
- Major Minerals 315 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.17 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 2.34 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.17 · vitamin-b7-biotin: 17.1 · vitamin-b9-folate: 45.3 · vitamin-e: 16.7 · vitamin-k: 5.5 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
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.