Walnut flour is obtained by separating dry matter from walnut oil and has a texture that differs from ground walnuts. Walnut flour is an excellent source of protein, unsaturated fatty acids, and flavonoids, a powerful antioxidant.
Walnuts are not only a delicious addition to food and desserts, but they are also a nutritional powerhouse. In addition to a wealth of protein and fiber, they contain many "good" fats, iron, calcium, magnesium, phosphorus, zinc, manganese, selenium, and vitamins B, E, and K.
The main characteristic of walnuts is their richness in antioxidants and alpha-linolenic acid, as well as monounsaturated and polyunsaturated fatty acids. Just 30 g of walnuts daily will have a visible, positive impact on your health.
You can use walnut flour in many different ways and in various recipes. It is used in bread preparation, for breading meat or vegetables, for making homemade granola, or simply sprinkle walnut flour on your favorite oatmeal and dried fruit breakfast.
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