Walnuts, Usage : Light Sweet

They are a good source of several vitamins including thiamin, vitamin b6, and folacin. In addition, walnuts are a good source of the minerals iron, zinc, copper, magnesium, phosphorus, and potassium. They are naturally low in sodium and contribute substantial amounts of dietary fiber.
Walnuts also contain about 14.1 grams of protein per 100 grams of edible portion. Most of that protein is digestible. This makes walnuts extremely valuable to food scientists working to combine ingredients which yield the complete protein quotient.
Walnuts contain no cholesterol and are high in unsaturated fats. Of the total polyunsaturated fat in walnuts (70%) 58% is linoleic acid and 12% is linolenic acid. Both of these fatty acids are essential for good health. Under proper storage conditions, these food values will not deteriorate in walnuts.
shell: thin
color: light
yield: 48-51%
flavor: mild
halves yield: high percentage
Price : USD 100 - 300 -per- Ton