For many years, people have enjoyed eating walnuts as a snack. They were known by their Latin name, Juglansregia, which translates to “Jupiter’s royal acorn,” in ancient Rome. The spread of walnuts from Persia to Asia and Europe began there. In the 1700s, Spanish missionaries brought them to California. The majority of walnuts grown in the U.S. English walnuts, commonly referred to as Persian walnuts, are related to pecan and hickory in the Juglandaceae family. They develop in a golf ball-sized, tan shell with a seam down the middle. The rough, golden-brown nut is located inside the shell when you split it apart at the seam.
NUTRITIONAL BENEFITS OF WALNUTS
Polyunsaturated fats, which are healthier for you than saturated fats, are abundant in walnuts. Additionally, they contain a lot of omega-3 fatty acids. Eating walnuts has been demonstrated to lower cholesterol in general as well as LDL (“bad”) cholesterol, according to studies. Consuming walnuts can help keep your artery walls healthy. Cholesterol can cause plaque to build up inside of your arteries.Walnuts may also help reduce your risk of developing a blood clot that could result in a heart attack and have been shown to reduce the sort of inflammation that causes heart disease. Five servings of nuts each week can cut your risk of heart disease by as much as 50%, according to two significant studies.
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