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Walnuts are an excellent source of omega 3 fatty acids. Walnuts are also a very good source of manganese and a good source of honey. In addition, walnuts contain the antioxidant and phytochemical, ellagic acid. 25 grams of walnuts contain 163 calories, 3.81 grams of protein and 16.30 grams of fat.

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Although there are many types of walnut trees, three are the main types of nuts that are consumed: English (or Persian) walnut, walnut, and white walnut.
The walnut has a thin shell that easily breaks. Black walnut has a thick shell and has a much more sharp, distinctive flavor. White walnut has a sweet taste and has a higher fat content than the other two types, although it is not as widespread as they are.
The walnut originates from India and the Caspian Sea areas and is therefore also known as the Persian walnut. In the 4th century, ancient Romans introduced walnuts in many European countries where their cultivation began. In its history, walnut trees are very revered because of their uses, which include food, medicine, shelter, paints and lamp oil.
Black and white walnuts originate from North America, and in particular from the Central Mississippi Valley and the Appalachian region. Today, the leading walnuts are USA, Turkey, China, Iran, France, and Romania.

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When purchasing whole walnuts that are in the shell, it is necessary to select those who feel heavy for their size. Their shells should not be cracked, pierced or colored, and this is often a sign of the development of nuts in nuts.
Because of its high content of polyunsaturated fats, walnuts are extremely perishable and care should be taken when storing them. Nuts in the shell should be kept in a hermetically sealed container in a refrigerator where they will be kept for six months or in a freezer where they will be kept for up to one year. Unleavened walnuts are preferably stored in a refrigerator where they will remain fresh for six months.

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Walnuts can be eaten both raw and roasted. They are a great addition to muesli and oatmeal; to pastries and salads. They are used in protein shakes, and it is especially appropriate to add them to a tartar, a green salad, a fat curd or a mozzarella. The walnuts are used in the stuffing of the traditionally prepared for the Nevulden carp. Of these, they make walnut liqueur and jam.
Types of food products that can be obtained from walnuts are walnut oil, walnut flour, and walnut essence. They can be eaten and dried. They add a lot of sweets and desserts. Some of the most famous desserts are yogurt with honey and walnuts and baklava with walnuts.
Walnuts are very high-calorie foods, so eating less than 30g a day can be consumed. Even this small handful is enough to speed up metabolism.

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- The inclusion of Nuts in Nutrition can be an important step in improving the cardiovascular system. Walnuts are an important source of monounsaturated fats - about 15% of the fat in them is healthy monounsaturated fats.
- High antioxidant content in walnuts can be key to cardiovascular responses;
- People who consume large amounts of foods containing omega-3 fatty polyunsaturated acids such as walnuts do not suffer from high blood pressure;
Walnuts improve cholesterol levels in people with type 2 diabetes;
- Nuts help reduce the levels of several molecules that promote the development of atherosclerosis;
- Nuts, a rich source of omega-3 fats and alpha-linolenic acid, help improve arterial function after eating high-fat foods;
- Nuts are often referred to as "brain food" due to their high omega-3 fat concentration. The human brain has more than 60% of structural fat. For brain cells to work properly, these structural fats should be primarily omega-3 fats contained in walnuts and cold-water fish.
Walnuts help to prevent the formation of gallstones;
- Nuts are a source of melatonin;
- Nuts rich in omega-3 fat protect the bone;
- Nuts reduce the risk of weight gain.

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For centuries walnuts have been used in folk medicine as a great remedy for fatigue and recovery. Avicenna himself has recommended honey with walnuts for diseases related to exhaustion of the body.
Rolling the walnut between the palms is a powerful tool against nervous arousal. The leaves of walnut are also included in a number of the folk recipe. The junctions collected in June are used as gallstones, anti-skin disease, eczema, skin tuberculosis. The decoction of the leaves also helps with angina.

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