Nuts
In Shell
In-shell black walnuts are cured nuts still sealed in their famously hard shells, sold for storage life and home cracking. The shell slows oxygen better than warm open bags of meats, but you need a serious cracker—casual hand pressure will not do. Once opened, meats should smell woodsy-bold, not paint-like. Discard nuts with holes, mould, or dusty rattles. Provide a bowl for shell waste so fragments stay out of desserts. Green-hull staining is a harvest-season issue, not a kitchen step for already cured in-shell retail. 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 40.9 g
- Saturated Fat 3.68 g
- Trans Fat 0 g
- Monounsaturated Fat 11.5 g
- Polyunsaturated Fat 25.8 g
- Cholesterol 0 mg
- Sodium 4.87 mg
- Salt 0.01 g
- Total Carbohydrate 29.6 g
- Dietary Fibre 7.93 g
- Total Sugars 4.23 g
- Complex / starch 5.25 g
- Protein 16.7 g
- Water 8.8 g
- Energy 553 kcal
- Water 8.8 g
- Carbohydrates 29.6 g
- Protein 16.7 g
- Fat 40.9 g
- Saturated Fat 3.68 g
- Monounsaturated Fat 11.5 g
- Polyunsaturated Fat 25.8 g
- Omega-3 2.06 g
- Vitamins 83.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.18 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.78 mg
- Vitamin B5 — Pantothenic Acid 0.44 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 12.9 µg
- Vitamin B9 — Folate 34 µg
- Vitamin C 2 mg
- Vitamin E 12.5 mg
- Vitamin K 4.1 µg
- Minerals 242 mg
- Major Minerals 241 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.18 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 1.78 · vitamin-b5-pantothenic-acid: 0.44 · vitamin-b6: 0.13 · vitamin-b7-biotin: 12.9 · vitamin-b9-folate: 34 · vitamin-e: 12.47 · vitamin-k: 4.1 ·
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.