Chemical composition of walnuts (Juglans regia L.) grown in New Zealand.
Walnuts (Juglans regia L.) were collected during the 1997 harvest from 12 different cultivars of trees grown in a replicated trial in an experimental orchard at Lincoln University. Two US commercial cultivars (Tehama and Vina), three European commercial cultivars (Esterhazy, G139, G120) and eight New Zealand selections (Rex, Dublin's Glory, Meyric, Stanley, 150, 151, 153) were evaluated. The total oil content ranged from 62.6 to 70.3% while the crude protein ranged from 13.6 to 18.1%. Dietary fiber ranged from 4.2 to 5.2% while the starch content made up no more than 2.8% of the remaining portion of the kernel. The amino acid content of the walnuts was similar between cultivars and the patterns of essential amino acids were characteristic of a high quality protein.
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Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand.
D000596:Amino Acids / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis; D005060:Europe; D009520:New Zealand; D009753:Nutritive Value; D009754:Nuts / Q000737:chemistry*; D010938:Plant Oils / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis*; D013213:Starch / Q000032:analysis; D014481:United States
D000596:Amino Acids; D004043:Dietary Fiber; D010938:Plant Oils; D010940:Plant Proteins; D013213:Starch