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Fresh walnuts that are available for a limited time in autumn
It's listed!
When it comes to walnuts, everyone is familiar with them
It is in people's daily lives
One of the common nuts
Rich in nutritional value
But quite a few people are interested in fresh walnuts
But it's a little unfamiliar
so
Why are fresh walnuts delicious?
What is the difference between fresh and dried walnuts?
What are the nutritional advantages of fresh walnuts?
How to pick fresh walnuts?
Why are fresh walnuts delicious?
When it comes to the difference between fresh walnuts and dried walnuts, it is like soybeans and edamame, fresh dates and red dates, the taste is different. Of course, one of the most intuitive feelings is the deliciousness. To put it simply, it not only has the "sweetness" of the mouth, but also the oiliness of nuts, and the crisp chewiness in the mouth. It's just delicious! So, why are fresh walnuts delicious?
1. Higher moisture content
New walnuts have just emerged from the green skin and have not yet been dried, so the moisture content is much higher than that of ordinary dried walnuts. Some studies say that the water content of new walnuts can reach about 30%. It can be seen that the new walnuts make people eat with juice in their mouths, which is closely related to the high moisture content.
2. High content of soluble sugars
As walnuts continue to ripen, the soluble sugar content of walnuts decreases. This is also the reason why new walnut kernels taste sweet. The process of drying causes a significant loss of soluble sugars, so dried walnut kernels don't taste as sweet as new walnut kernels.
3. Glutamic acid, aspartic acid, etc
It is high in umami amino acids
The new walnut is the fruit of the period when the walnut kernel is constantly ripening and the fat is constantly transformed, and the content of glutamic acid and aspartic acid in the walnut kernel is the highest during this period. These two amino acids are high in mushrooms, and they can give food its umami taste.
4. Lower peroxide value
The peroxide value is usually used to measure the degree to which the oil will deteriorate after being left out for a long time, and the higher the peroxide value, the more likely the oil will deteriorate. And the deterioration of the oil often brings an unpleasant "hala taste". Experimental tests have shown that the peroxide value of fresh walnut kernels is lower than that of dried walnut kernels, which means that new walnut kernels are less likely to produce a hala flavor like dried walnut kernels that have been stored for a long time.
In addition, the skin of fresh walnut kernels is easier to peel off, so you can avoid eating the brown film on the outside of walnut kernels. And that layer of film is the key to giving dried walnut kernels a bitter and astringent taste. As a result, new walnut kernels have opened up various channels of "deliciousness", and the deliciousness index has increased many times compared with dried walnuts.
What are the nutritional advantages of fresh walnuts?
Since the new walnuts are not dried and stored, the vitamins and amino acids in them are better preserved. In particular, the amount of vitamin C in water soluble varies greatly after drying.
The vitamin C content in new walnuts is 10mg/100g, while the vitamin C content in dried walnut kernels is 1mg/100g. Although we do not rely on walnuts as the main food source of vitamin C, in line with the principle of supplementing a little more, of course, it is better to have new walnuts.
Compared with dried walnuts, new walnuts are also a representative of high protein and low fat. The difference in protein content between new walnuts and dried walnuts is only 2g/100g, but the difference in fat content is nearly 30g/100g. This also reminds us that we should not eat too many dried walnuts at one time, otherwise the fat intake will also be easy to exceed.
(Image source: Lilac Life Institute)
Whether it is new walnuts or dried walnuts, their fats are mainly unsaturated fatty acids, and proper intake is helpful to regulate blood lipid levels. In addition, for friends who need to lose fat and control weight, the low-fat and low-calorie characteristics of new walnuts are more friendly. However, nutrition experts remind that moderate consumption of fresh walnuts is beneficial to health, but due to the high fat content of fresh walnuts, excessive consumption will increase the burden on the stomach and intestines and cause diarrhea.
How to pick fresh walnuts?
When choosing dried walnuts, we are always worried about buying "empty and meatless", and the same is true for choosing new walnuts, and the fullness and taste of different fresh walnuts will also be different. So, how should we pick fresh walnuts?
1. Choose high-quality walnut origin products
It makes sense for ordinary people to pay attention to buying "authentic ingredients". One side of the water and soil nourishes one side of the customs, such as Shaanxi, Gansu, Sichuan, Xinjiang and other places, the walnuts produced are indeed relatively better.
2. Choose a big "presser".
If you've ever had experience eating new walnuts, you'll find that a large walnut means it's relatively easy to peel off the outer skin (seed coat). Walnuts that are more "pressing" tend to have fuller and juicier flesh, and it is not easy to pick hollow and shriveled ones.
3. Ask the merchant about the type of walnut
Friends who don't know walnut varieties can ask the merchant whether the walnut is sweet or oily. New walnuts, which are usually sweeter, have more moisture and are easier to peel off their seed coats; The oily walnut has an oily taste, slightly lower moisture, and the furrows and ravines of the flesh are more complex, which is more laborious to peel. You can ask the merchant according to your own taste and guide the selection.
4 belts do not have green skin, each with its own advantages and disadvantages
Walnuts with green peels tend to retain better moisture and are fresher. It is also a complete experience to buy it home and peel it, peeling it, opening the shell, and peeling the seed skin. But the juice of walnut green skin is extremely difficult to clean, once the operation is not careful, sticking to the fingers, you have to take the black fingers for ten days and half a month, for beauty lovers, you can buy to remove the green skin.
How do you preserve fresh walnuts?
Don't buy too many fresh walnuts at a time, put them in a cool and ventilated environment, and eat them as soon as possible. If you want to store for a while, you can do so.
01Short-term storage
Fresh walnuts are lightly dried, the shells are allowed to dry and then placed in the refrigerator. This is the most widely circulated preservation method on the Internet and promoted by many businesses. But that doesn't mean you're going to be fine if you throw it in the fridge. Refrigeration can only delay the drying time of walnuts and slow down the loss of walnuts' tender taste, but it is not a long-term solution, and it will still become moldy after a long time.
02Long-term storage
The walnuts are kept in the shell, packed in a fresh-keeping bag, and stored in the refrigerator for freezing, so that they can be refrigerated and thawed when they want to eat. According to research, it is best to freeze at -5 °C, and when thawing, transfer to a refrigerator at about 0 °C, and then get to room temperature conditions after two days. In this way, the quality and taste of walnuts preserved and refreshed are the best.
If you don't want to freeze, you can also clip the walnuts, take out the walnuts, and put them in a vacuum bag in a cool and dark place for preservation. If the walnut kernels have dried out, you can soak them in boiling water for a while to restore the taste of fresh walnuts to a certain extent.
Have you ever eaten fresh walnuts?
If you like it or want to try it first
Hurry up and eat this month!
If you miss it, you'll have to wait another year
Source: People's Daily Science Popularization
Editor: Zhuhai Market Supervision Team
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