DRIER conditions are helping produce a substantial blemish-free walnut harvest.
The Australian Walnut Industry Association has reported this year’s harvest as progressing “very well” with weather conditions meaning nuts have been held on the tree longer and therefore a higher quality of nut.
Australian Walnut Industry Association president, Dr Michael Lang, said the world is getting a taste for Aussie walnuts.
“Over 10,000 tonnes of fresh Australian Walnuts have been harvested and are now reaching domestic and international consumers,” Dr Lang said.
- Long wait proving fruitful for Victorian walnut growers
- Early hazelnut yields prove fruitful
- Nuts and fruit helping hort to soar: ABARES
Walnuts are amongst the most widely consumed of all commercially grown tree nuts in the world and the Australian production continues to increase as young trees come into production and more new areas are being planted.
Walnut Association industry development officer, Trevor Ranford, said walnuts make a nutritious and delicious snack loaded with amazing health benefits.
Walnuts contain significant amounts of omega-3 fats, in the form of alpha-linolenic acid (ALA) – 6280mg per 100g or 1884mg per 30g handful.
They also hold a number of different antioxidants including: ellagic acid, ellagitannins and proanthcyanidins which contribute to their overall high antioxidant capacity.
Raw walnuts also deliver one of the highest levels of antioxidants of the edible nuts.
Walnuts are easily distinguished as the nut that looks like the brain and have always been thought of as a “brain food”.
Enjoying a handful or two of walnuts (40-100g) a day as part of a healthy diet to promote heart health, improve blood cholesterol and reduce your risk of type 2 diabetes, with no effects on body weight.
New season fresh Australian walnuts can be found through many retail stores, at farmers’ markets and through direct farm gate sales.