Walnuts · Ingredient encyclopedia
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Ingredient encyclopedia

Walnuts

English or Persian walnuts have Eurasian roots and a long role in baking and savory dishes.

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Honey Walnut Shrimp
From our recipe: Honey Walnut Shrimp

US season & availability

US nuts are generally harvested in fall, then sold stored throughout the year.

How to choose

Choose sweet-smelling nuts without rancid or paint-like odors.

How to store

Seal airtight; refrigerate or freeze for longer freshness and to slow rancidity.

Prep with confidence

Chop coarsely and toast gently; add late for crunch. Tree-nut allergen.

Nutrition reference · per 100 g

Food form in this reference: Unroasted edible kernels

Values are for 100 g of the USDA reference food named below, not a serving or the recipe shown. Raw/cooked state, edible portion, variety and brand matter. Missing values are omitted, never treated as zero.

100 g is a comparison basis, not a suggested portion — especially for salt, oil, spices and sweeteners.

Carbohydrate
13.71 g
Energy
654 kcal
Protein
15.23 g
Fiber
6.7 g
Sodium
2 mg
Fat
65.21 g
More reported vitamins & minerals
Calcium
98 mg
Vitamin A (RAE)
1 µg RAE
Iron
2.91 mg
Vitamin C
1.3 mg
Potassium
441 mg

USDA reference food (original record): Nuts, walnuts, english
USDA FoodData Central · SR Legacy · FDC ID 170187 · 100 g

Sources & editorial method →

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Every recipe below lists this ingredient. Read the recipe for its exact form, amount, equipment and allergens.

More recipes using this ingredient (1)

Put a table together

A plant-based harvest table

Chickpeas and lentils add plant protein; rice and squash make it filling. Lemon and pear balance tahini. Contains sesame and walnuts: check recipe allergens.

A menu suggestion, not a single recipe. Each dish keeps its own yield and cooking instructions.

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