Walnut (Juglans regia L.) - Southern culture, belonging to the family of walnut; in the wild walnut trees found in Malaya, the Near East and Central Asia, China, Japan and Korea. This plant is cultivated by man since time immemorial not only in the areas of natural habitat, but also more server areas. Currently bred varieties that can bear fruit farther north centers of origin. Thus there are landing in Voronezh and Rostov regions where walnut is grown in gardens as well as on an industrial scale.
The plant itself is a tall (30 m) is quite powerful tree (up to 2 m in diameter) with a spreading crown (crown diameter is often equal to the height of the tree). The first fruits appear on the 5-10 year, but some form of fruit in 3 to 4 years of age. On one tree matures to an average of 100 kg of nuts. Lifespan walnut calculated for centuries, and some individuals live more than 400 years.
We will not list all the advantages of plants, dwell only on some. So, it is worth noting that not only grown walnut for fruit, but also a lovely wood. Or, for example, noted that near the walnut tree is almost never midges, because it scare away exudes plant volatile.
But let us turn to the nut, rather walnut kernel. Caloric walnut 7 times the calories of beef. In the nucleus includes up to 17% protein (about as much as a good curd). Kilogram walnut kernels replaces double the daily rate of white bread plus pounds of beef. The share of fatty oil accounted for an average 65%, carbohydrates - 16%, as well as in the nut contains a small amount of water, 0.3 mg /% of vitamin B12, traces of vitamins A and B2, vitamin K, and E.
Oil from the fruit of walnut obtained during compression, rich in unsaturated fatty acids (linoleic, linolenic and oleic) and rightfully belongs to valuable dietary products like corn and sesame oil. For comparison, the oil content of 10 trees per hectare compared sunflower. Walnut oil is of great value not only for cooking, but also in the perfume industry, being a good solvent for pink, violet, geranium and other essential oils.
After pressing prepared cake (meal) rich in protein, which in many essential amino acids, especially lysine. According to the content of the latter (6.2 g per 100 g) protein nuts exceeds protein eggs. Mineral substances contained in the fruit kernels potassium, calcium, iron, cobalt salt, sulfur and phosphorus. Especially many therein potassium, phosphorus and sulfur. Of microelements in the fruit should be noted the presence of iodine, and zinc. Pomace prepare tahini and koskhalvu.
Walnut has healing properties entirely - from the root to the crown. According to folk healers, if you drink tea with walnut leaves or just eat nuts, then no grief and stress do not break a person, his spirit will remain solid and strong will.
This composition of walnut kernels fully appreciated and physicians who advise them have in fatigue and exhaustion, after an illness, childbirth. In addition, consumption of nuts helps to normalize gastric secretion, it lowered independently increased or vice versa. The usual course of treatment - 10 days, 50 g daily. Also in stage breast mature walnut is extremely rich in vitamin C and is used for the production of vitamin preparations.
Another distinctive feature of Uzbek nuts is the high content in the nuclei of healing oil.
At the core of mature walnut no vitamin C, which is present in green, yet soft fruit to 3%. This is more than the hips. Approximately the same amount of ascorbic acid is contained in the leaves. However, the raw unripe walnut little edible. Another thing compotes and jam it, recipes are found on this site. Immediately caution. If you happen to be dealing with green fruit, keep hands, because peel (and leaves) stained skin substance similar coatings henna. The same property allows the use of saturated broth or gruel of green fruits and leaves for hair coloring.
Better to choose an elongated nut with a thin, about 1.5 mm shell. In a round nut is usually thicker shell, and consequently, a smaller core. Do not buy very fragile, "paper" nut, as when storing it easy moldy, but if you eat it once, then you are probably satisfied. When smooth walnut shell, the inside walls are usually small. The most delicious kernels with light astringency, bitterness because they contain tannins. Core is covered with a thin leathery shell having a light golden tinge.
Nuts growing in Uzbekistan are different from those that grow in other places. The very first difference - it's taste. This is due to the warm, dry climate. Bitterness in the nuts called septa, which are between the two halves of walnut kernels. If poorly dried nuts, the bitterness and this is gradually transferred nuclei.
If too dry walnuts and consequently lost their characteristic fresh taste, Keep them (without breaking, shelled) 5-6 days in lightly salted water. Water penetrates through the shell to nut kernel and restore its texture and taste.