Healing Properties Of Walnuts: 4 Health Benefits Of Consuming This Nut
- Tavishi Dogra
Updated : January 20, 2022 05:01 IST
Storage tip: Do you want to have fresh-tasting walnuts all year long? Then follow some specific storage suggestions.
Health benefits of eating walnuts daily: Walnut is a powerful superfood that offers various valuable nutrients to the food to maintain the brain, gut and heart. Moreover, its rich nutrient profile makes it stand out amongst kernels as they often include good fat (polyunsaturated). As a result, walnuts are widespread nuts that are eaten all across the globe. In addition, walnuts are usually consumed as a snack in salads and baking.
4 Health benefits of eating walnuts
- Walnuts are nutrient-rich in essential minerals. They have protein, fibre, calcium, magnesium, phosphorus, manganese and potassium. These are crucial for developing brains and bodies, so pregnant women, new mothers and young children are encouraged to enjoy walnuts regularly.
- The essential fatty acids present in the walnuts help the body absorb higher amounts of calcium from food. This leads to better bone health. In addition, walnut increases calcium from the urinary tract by preventing stones in the kidneys.
- Walnuts are also for controlling diabetes, preventing cancer, reducing inflammation in the body, improving the skin's health, regulating sleep, managing the weight and boosting mood on the whole.
- Walnuts are rich in several nutrients, which is why they are a great addition to one’s meals. However, in 100g, there are 654 calories.
Do walnuts get rancid too soon?
With decent storage, you can maintain walnuts' quality and fresh taste for up to a year. Walnuts are abundant in good fats and get rotten if exhibited to hot warmth for an extended time. If you expect to use them within a month, stock walnuts in your fridge in a sealed box for maximum freshness. If you are stocking them for longer, collect your walnuts in your freezer. While collecting walnuts, store them far off the foods with powerful smells to assimilate other foods' flavourings.