[Effects and effects of fried walnuts]_Cooking_Benefits
When the walnut is fried, it will also contain a lot of functions and effects. This should be known to many people. After that, walnut belongs to a very good nourishing effect, including vitamin b and protein. These nutrientsIt is necessary in people’s bodies, so if you eat more walnuts, you can improve your physical condition and strengthen your body’s resistance.
Walnuts are rich in nutritional value, and have the reputation of “Banzaizi”, “Longevity Fruit” and “Treasure of Health”.
86% of adults in walnuts are unsaturated fatty acids. Walnuts are supplemented with copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1. They also contain fiber, phosphorus, niacin, iron, vitamin B2 and pantothenic acid.
Water content is 3 per 50 grams of walnuts.
6%, with additional protein 7.
2 grams, 31 grams aunt and 9 carbonic acid.
Walnut kernel contains crude protein 22.
18%, of which soluble protein is mainly glutamic acid, followed by arginine and walnut kernel aspartic acid.
23%, of which neutral lipids accounted for 93.
05%; triacylglycerol in neutral lipids 82.
05%, sterol ester 3.
86%, free fatty acids 4.
The fatty acid composition of total and neutral lipids is mainly acid.
95% and oleic acid 13.
The fatty acid contained in 36% triglyceride is mainly linolenic acid 69.
98; The non-saponified part of sterol esters is mainly β-sitosterol, with a small amount of campesterol, stigmasterol, oataster-5-enol, stigmaster-7-diol; 13% of sugars; a variety of free essentialsAmino acids; isoleucine, leucine, tryptophan, phenylalanine, valine, threonine and lysine, etc., the content of which is total amino acids.
Fruit contains 1,4-naphthyl naphthalene, walnut leaf naphthalene, 4-hydroxy-1-naphthyl-β-D-glucopyranoseglucose, 4,8-dihydroxy-1-naphthyl-β-D-glucopyranoseImpurities of glucose, potassium, calcium, iron, manganese, zinc, copper, strontium and other trace elements, vitamin C in immature fruits.
Peel carboxylic acid salicylic acid, p-hydroxybenzoic acid, vanillic acid, gentisic acid, p-hydroxyphenyl acid, gallic acid, p-coumaric acid, ferulic acid, caffeic acid, erucic acid, protocatechuic acid,Syringic acid, and chlorogenic acid.
Unripe fruit with pericarp containing α-amino walnut leaf acetate, β-hydrogenated walnut leaf acetate, α-hydrogenated walnut leafate-4-β-D-glucopyranose glucose, 1,4-naphthoic acidEster, 2-methyl-1,4-naphthoic acid, walnut folic acid, 5-hydroxy-2-methyl-1,4-naphthoquinone, 5-hydroxy-3-methyl-1,4-naphthoic acid,2.
3-dimethyl-5-hydroxy-1,4-naphthalene naphthalene and 2,3-dihydro-5-hydroxy-1,4-naphthalene naphthalene and 2,3-dihydro-5-hydroxy-2-methyl-1,4-naphthoic acid.