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Walnut oil

Walnut oil has a sweet, nutty flavor and intense aroma and is an excellent choice to add a finishing touch to soups and salads, as well as desserts.
0%
Water
 00
Macronutrient carbohydrates 0%
/00
Macronutrient proteins 0%
/100
Macronutrient fats 100%
 

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, 52.9g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, 10.4g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 5:1

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 52.9 g to essential alpha-linolenic acid (ALA) 10.4 g = 5.09:1.
Ratio Total omega-6 = 52.9 g to omega-3 fatty acids Total = 10.4 g = 5.09:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

Walnuts consist of up to 65% oil. The walnut oil obtained from them is a delicate, sweet, aromatic, and sometimes slightly bitter vegetable oil, which is rich in unsaturated fatty acids. It is mainly used with cold foods because it has a very low smoke point and heating destroys many of the important nutrients. It is used to add a finishing touch to a number of dishes, especially in French cuisine.

General and nutritional information:

From Wikipedia:Walnut oil is oil extracted from walnuts Juglans regia (Persian walnuts). Each 100 g of oil provides about 63.3 g polyunsaturated fatty acids, 22.8 g monounsaturated fats, and 9.1 g saturated fats. It contains no cholesterol.

Unlike most nuts that are high in monounsaturated fatty acids, walnut oil is composed largely of polyunsaturated fatty acids (72% of total fats), particularly alpha-linolenic acid (14%) and linoleic acid (58%), although it does contain oleic acid as 13% of total fats.

Culinary uses:

Walnut oil is edible and is generally used less than other oils in food preparation, often due to high pricing. It is light-colored and delicate in flavor and scent, with a nutty quality. Although chefs sometimes use walnut oil for pan frying, most avoid walnut oil for high temperature cooking; heating tends to reduce the oil's flavor & nutritive value and to produce a slight bitterness. In addition cooking rapidly destroys the oil's antioxidants. Walnut oil is at its most valuable in cold dishes such as salad dressings, where it lends its flavor to best advantage.

Over 99% of walnut oil sold in the USA is produced in California. There are also producers in China, Iran, Mexico, France, Romania, Moldova, Ukraine, Turkey, Australia, New Zealand.

There are two types of walnut oil commercially available: cold pressed and refined. Cold pressed walnut oil is typically more expensive due to the loss of a higher percentage of the oil. Refined walnut oil is expeller pressed and saturated with solvent to extract the highest percentage of oil available in the nut meat. The solvents are subsequently eliminated by heating the mixture to around 400 °F (200 °C). Both methods produce food grade culinary oils. Walnut oil, like all nut, seed and vegetable oils will undergo rancidification accelerated by heat, light, and oxygen.”

Other uses:

Walnut oil was one of the most important oils used by Renaissance painters. Its short drying time and lack of yellow tint make it a good oil paint base thinner and brush cleaner.

Some woodworkers favour walnut oil as a finish for implements that will come in contact with food, such as cutting boards and wooden bowls because of its safety. People who mix oil & wax to formulate wood finishes value walnut oil as an ingredient because of the edibility of both ingredients. The oil typically is combined with beeswax in a mixture of 1/3 oil to 2/3 beeswax.”

Nutrient tables

The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.

Nutritional Information per 100g
2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Energy 884 kcal
3'699 kJ
44.2%
Recommended daily allowance according to the GDA: 2000kcal
Fat/Lipids 100 g142.9%
Recommended daily allowance according to the GDA: 70g
Saturated Fats 9.1 g45.5%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber) 0 g0.0%
Recommended daily allowance according to the GDA: 270g
Sugars 0 g0.0%
Recommended daily allowance according to the GDA: 90g
Fiber 0 g0.0%
Recommended daily allowance according to the GDA: 25g
Protein (albumin) 0 g0.0%
Recommended daily allowance according to the GDA: 50g
Cooking Salt n/a
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein (albumin)
Cooking Salt

Essential Nutrients per 100g with %-share Daily Requirement at 2000 kcal
FatLinoleic acid; LA; 18:2 omega-6 53 g529.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 10 g
FatAlpha-Linolenic acid; ALA; 18:3 omega-3 10 g520.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
VitVitamin K 15 µg20.0%
Recommended daily allowance according to the EU: LMIV-2011: 75 µg
VitVitamin E, as a-TEs 0.40 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 12 mg
MinIron, Fe 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
ElemMagnesium, Mg 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
ElemPhosphorus, P 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
ElemPotassium, K 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Sodium, Na 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
MinCopper, Cu 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg

Detailed Nutritional Information per 100g for this Ingredient

Explanations

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Nutritional Information per 100g

Essential fatty acids, (SC-PUFA) 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Linoleic acid; LA; 18:2 omega-6 53 g529.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 10 g
Alpha-Linolenic acid; ALA; 18:3 omega-3 10 g520.0%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g

Nutritional Information per 100g

Essential amino acids 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Tryptophan (Trp, W) 0 g< 0.1%
Recommended daily allowance according to the WHO-Protein-2002: 0.25 g
Threonine (Thr, T) 0 g< 0.1%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
Isoleucine (Ile, I) 0 g< 0.1%
Recommended daily allowance according to the WHO-Protein-2002: 1.2 g
Leucine (Leu, L) 0 g< 0.1%
Recommended daily allowance according to the WHO-Protein-2002: 2.4 g
Lysine (Lys, K) 0 g< 0.1%
Recommended daily allowance according to the WHO-Protein-2002: 1.9 g
Methionine (Met, M) 0 g< 0.1%
Recommended daily allowance according to the WHO-Protein-2002: 0.93 g
Phenylalanine (Phe, F) 0 g< 0.1%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g
Valine (Val, V) 0 g< 0.1%
Recommended daily allowance according to the WHO-Protein-2002: 1.6 g

Nutritional Information per 100g

Vitamins 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Vitamin K 15 µg20.0%
Recommended daily allowance according to the EU: LMIV-2011: 75 µg
Vitamin E, as a-TEs 0.40 mg3.0%
Recommended daily allowance according to the EU: LMIV-2011: 12 mg
Vitamin C (ascorbic acid) 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
Thiamine (vitamin B1) 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
Riboflavin (vitamin B2) 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Niacin (née vitamin B3) 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
Pantothenic acid (vitamin B5) 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
Vitamin B6 (pyridoxine) 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Vitamin A, as RAE 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg
Vitamin D 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg
Folate, as the active form of folic acid (née vitamin B9 and 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg

Nutritional Information per 100g

Essential macroelements (macronutrients) 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Calcium, Ca 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Magnesium, Mg 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
Phosphorus, P 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg
Potassium, K 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Sodium, Na 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg

Nutritional Information per 100g

Essential trace elements (micronutrients) 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Iron, Fe 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
Zinc, Zn 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
Copper, Cu 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
Selenium, Se 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 55 µg

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