Nuts
Whole
Whole black walnut usually means nuts still moving through hulling, curing, and cracking before meats are packed—or unbroken shelled kernels sold as premium pieces. Buying whole in-shell after proper curing lets you crack to order; buying whole shelled meats lets you control roast and grind without anonymous pre-ground age. Freshly opened meats should smell woodsy-bold, not paint-like. Green hull season is separate messy work from kitchen cracking of cured nuts. Reject insect-damaged or mouldy lots before they enter pastry. Freeze meats for quality. Label as tree nut.
Track this ingredient
Cuts & parts
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 51.9 g
- Saturated Fat 7.4 g
- Trans Fat 0 g
- Monounsaturated Fat 27.9 g
- Polyunsaturated Fat 13.4 g
- Cholesterol 0 mg
- Sodium 5.06 mg
- Salt 0.01 g
- Total Carbohydrate 18.5 g
- Dietary Fibre 8.05 g
- Total Sugars 3.81 g
- Complex / starch 5.23 g
- Protein 18.1 g
- Water 4.23 g
- Energy 632 kcal
- Water 4.23 g
- Carbohydrates 18.5 g
- Protein 18.1 g
- Fat 51.9 g
- Saturated Fat 7.4 g
- Monounsaturated Fat 27.9 g
- Polyunsaturated Fat 13.4 g
- Omega-3 1.34 g
- Vitamins 93.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.21 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 2.04 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 14.9 µg
- Vitamin B9 — Folate 39.2 µg
- Vitamin C 2 mg
- Vitamin E 14.4 mg
- Vitamin K 4.8 µg
- Minerals 345 mg
- Major Minerals 343 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.21 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 2.04 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.15 · vitamin-b7-biotin: 14.9 · vitamin-b9-folate: 39.2 · vitamin-e: 14.42 · vitamin-k: 4.8 ·
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.