California Livermore Red Walnuts

Red walnuts have been around for only a few years, but their exceptional flavor and nutritional value has made them very popular fast. It’s essential to understand that this variety of walnuts is not genetically modified. It was created by the experts from the University of California by naturally grafting Persian red-skinned walnut trees with the English variety. The result is a large, hard-shelled walnut with beautiful ruby-red kernels that are both a bit oilier and more nutritious than their regular creamy brown cousins. Red Walnuts from Food To Live are not only a tasty snack, but they also make for a gorgeous garnish on all kinds of dishes.

Benefits of Red Walnuts

Red walnuts share the properties of their species, which means that they are also heart and brain-friendly. Some of the benefits you can get from eating them regularly include:

• They provide you with essential omega-three fatty acids, which are necessary to regulate the level of inflammation in the body. Research indicates that increasing your omega-three intake reduces the risk of developing many dangerous diseases. Red walnuts are a valuable source of these vital elements for vegans and vegetarians who don’t eat fish.
• Free radicals can damage any cell in the body, so we need antioxidants to protect ourselves from these dangerous particles. Red walnuts packed with potent antioxidants. You only need to eat about 6 of them a day to reduce the level of free-radical damage to the minimum.
• Red walnuts are rich in manganese, a mineral vital for maintaining the overall health of the nervous system. Eating them doesn’t improve your cognitive ability, but it helps protect your brain and ensure it functions at its best.

Nutritional Value

Red walnuts are highly nutritious. They are particularly rich in Copper, Vitamin E, Manganese, Phosphorus, Magnesium, Iron Eat them with care as they have a high-calorie count.

Culinary Uses

You can eat red walnuts raw or roasted as they make amazing snacks. You can also sprinkle them on salads or use in baked goods and desserts.

Winter Salad with Pomegranate and Candied Red Walnuts