The major walnut growing countries are USA, China, France, Italy and Turkey.
In India, Jammu and Kashmir is principal walnut growing state. The other walnut growing regions are Himachal Pradesh and Uttaranchal.
The walnut is very rich in proteins, fats, and minerals and is a concentrated source of energy. It contains good amount of vitamin B⁶ among all the other nuts. Both immature fruits and green hulls of walnut are very rich sources of ascorbic acid containing about 2-2.5% and 0.4-0.8% on fresh weight basis respectively. Walnut kernel contains 15.6 g protein, 64.5 g fat, 11 g carbohydrates, 2.6 g fibre, 1.9 g ash, 100 mg calcium, 380 mg phosphorus, 450 mg potassium per 100 g. It is also an excellent source of alpha-linolenic acid (ALA), the plant-based omega-3 fatty acid (2.5g) the most ALA of any other tree nut.
Walnuts have been researched for their potential role in a variety of health outcomes, including heart health, weight, and gut health etc.
Immature fruits of walnut can be utilized for preparing various products like pickles, chutneys, marmalades, press juice and syrups. Walnut oil is used for edible purposes, artists oil colours, varnishes and soap making. The oil cake being rich in protein is fed to cattles.
The fruit has excellent flavour and is mainly consumed as a dry fruit being eaten for table purposes. Kernels are widely used in confectionary and bakery industries in the preparations like cake, pastries, chocolate, candy and ice-cream. Edible oil is extracted from the kernels. The nuts are processed by blanching, slicing, chopping, grinding into paste and butter and combining with other foods. The kernels are also taken as snacks between regular meals. Walnut shell flour is extensively used as an ingredient in plastic fillers, battery cases, moulding resin forms, industrial tile and as insecticide spreader. The tree yields valuable timber, which is most suitable for carving, making furniture.
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