Walnuts have the highest concentrations of antioxidants—especially those bound to fiber. Their nutritional profile is quite uncommon; walnuts are unlike any other food, containing a unique combination of fiber, protein, fatty acids, and trace minerals. The “meat” of the walnut can be difficult to obtain, but once removed from the husk, walnuts are served raw, roasted, pickled, and stewed. They can be ground, creamed into a butter, or pressed into oil.
Because of their high antioxidant levels, walnuts do not spoil easily in the shell, but once exposed to air, they become susceptible to toxic molds, fungi, and bacteria. If walnuts go bad, immediately discard the entire container, because they release toxic chemicals when they begin to break down.
Also to note that there is a Harvard study that shows that all nuts are good and frequent nut eaters were less likely to gain weigh.
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