Recently, fresh walnuts, a limited-time delicacy available in early autumn, has been released! If you ask how delicious fresh walnuts are, simply put, it has both the "sweetness" of the fruit in the mouth, the oiliness of nuts, and the crisp chewing feeling when put in the mouth. Simply delicious!
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1. Higher moisture content
The 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 regular dried walnuts. Studies have said that the water content of new walnuts can reach about 30%. It can be seen that the new walnuts make people eat a mouthful of juice, which is closely related to the high moisture content.
2. High soluble sugar content
As walnuts continue to ripen, the soluble sugar content of walnuts continues to decline. New walnuts taste sweet, which is also the reason. The drying process results in a significant loss of soluble sugar, so dried walnuts don't taste as sweet as new walnuts.
3. The content of umami amino acids such as glutamic acid and aspartic acid is high
New walnuts are the fruits of the period of continuous ripening and fat transformation of walnut kernels, and this period has the highest content of glutamic acid and aspartic acid in walnut kernels. These two amino acids are found in high amounts in mushrooms, and they can give food its own umami taste.
4. Lower peroxide value
Peroxide value is usually used to measure the degree of deterioration of grease after being left for a long time, the higher the peroxide value, the greater the likelihood of deterioration of grease. And the deterioration of the oil often brings an unpleasant "hala taste". Experiments 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 hala flavor like dried walnut kernels that have been stored for a long time.
In addition, the skin of fresh walnuts is easier to peel, and you can avoid eating the brown film on the outside of walnuts. And that layer of film is the key to giving dried walnut kernels a bitter taste.
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New walnuts are better preserved in vitamins and amino acids because they are not dried and stored. In particular, the content of water-soluble vitamin C after drying varies greatly.
The vitamin C content in the new walnuts is 10mg/100g, while the dried walnuts have a vitamin C content of 1mg/100g. Although we do not rely on walnuts as the main food source of vitamin C, in line with the principle that a little more is a little more, of course, new walnuts are better.
Compared with dried walnuts, new walnuts are also a representative of high protein and low fat. The protein content difference between new walnuts and dried walnuts is only 2g/100g, but the fat content is nearly 30g/100g. This also reminds us that dried walnuts should not eat too much at once, otherwise fat intake is easy to exceed the standard.
Fortunately, whether it is new walnuts or dried walnuts, their fats are mainly unsaturated fatty acids, and proper intake can help regulate blood lipid levels.
In addition, for friends who need to lose fat and control weight, the new walnut's low-fat and low-calorie characteristics are more friendly.
Editor: Xi Yuxuan
Source: Xinhuanet