A Super-Healthy Superfood

Category Health & Nutrition | Posted August 24, 2015

Black Walnuts have been around longer than nearly every other American food. For generations they’ve been the wild, more robust cousins of the commercially harvested English walnut. Today, Black Walnuts are gaining attention as one of the latest additions to the list of super-healthy superfoods.

According to a study released recently by the University of Nebraska Department of Food Science and Technology, “Black Walnuts can be readily incorporated into the diet as a means to produce multiple beneficial health outcomes.”

The study specifically mentions the high levels of polyunsaturated fats and antioxidants found in Black Walnuts-key nutrients in protecting against cardiovascular disease, cancers, diabetes, and certain neurodegenerative conditions. Black Walnuts and English walnuts both have similar highly beneficial nutrients.

In addition, the study found that Black Walnuts have higher levels of dietary fiber, folate, phytosterols, vegetable protein, and melatonin. Enjoying Black Walnuts provides the good fats and higher protein and slightly lower calories than other nuts.

American Black Walnuts are a completely wild nut, grown free of orchards or pesticides, so there are no health concerns over chemicals used in growing, harvesting, or preserving these 100% natural nuts.

In addition to higher nutritional benefits, Black Walnuts have a bold, distinctive taste that’s more full-flavored than pecans, English walnuts, or other commercially harvested nuts. While the use of Black Walnuts dates back to the early settlers and Native Americans, you’ll find these wild, hand-foraged nuts on today’s trendiest urban menus, bakery cases, and ice cream parlors.

Whether you’ve recently discovered the bold taste or you’ve loved Black Walnuts since childhood, it’s time to re-discover this amazing wild nut that’s bursting with flavor and rich nutrients. Try a tasty dish of Black Walnut Wild Rice or super-healthy Black Walnut Baked Salmon with Tomatoes, Spinach, and Mushrooms. For additional recipe ideas visit www.blackwalnutrecipes.com.

For the complete University of Nebraska Study by Cristiane Rodrigues Silva Câmara, M.Sc. and Vicki Schlegel, Ph.D., please contact Jacob Basecke at jbasecke@black-walnuts.com.