Walnuts are home grown nuts that nourish the body. Whether it's making soup, cooking, or serving as a snack, walnuts not only won't disappoint the taste buds, but also bring vitality to people. How to eat walnuts is safer and healthier, and why should you stay away from those "guys" with white and clean skin when choosing walnuts? This issue reminds you to invite experts in the field of food science to come together. Selection: "The King of Dried Fruits" rejects "White Rich and Beautiful" walnuts, also known as walnuts or Qiang peaches, which are plants of the walnut family. They are mainly distributed in North China, Northwest China, and South China, and generally grow in areas with an altitude of 400 to 1800 meters. As the folk saying goes, "Three walnuts and two dates make you immortal.". Walnuts are rich in nutrients and are known as the "Four Great Dried Fruits" along with almonds, cashews, and hazelnuts. They are known as the "longevity fruit", "longevity fruit", and "king of dried fruits". Food composition research shows that every 100 grams of walnut kernels contains about 15 grams of protein, 60 grams of fat, about 19 grams of carbohydrates, and 9.5 grams of fiber. At the same time, it contains a small amount of essential trace elements and minerals such as calcium, phosphorus, iron, potassium, magnesium, as well as various vitamins such as carotene and riboflavin, which are deeply loved by consumers. Professor Fan Zhihong from the School of Food Science and Nutritional Engineering at China Agricultural University said in an interview with China Consumer Daily that the unique nutritional advantages of walnuts mainly stem from three aspects: first, they contain a small amount of omega-3 fatty acids, namely α Linoleic acid, a fatty acid that can be converted into DHA (docosahexaenoic acid) in the body, is beneficial for brain health; Secondly, it contains nerve sheath phospholipids, which are one of the structural substances that make up the nervous system; Thirdly, it contains a significant amount of phytochemicals, especially polyphenols. Studies have shown that the intake of polyphenols can help reduce inflammation in brain cells and improve transmission between neurons. Currently, fresh walnuts have been launched. How to choose high-quality walnuts? Fan Zhihong reminds consumers to pay attention to the following points: walnut shells with good shells should be light brown or light yellow, with a natural glossy surface texture and no cracks or wormholes. If a walnut has a shiny or smooth outer shell, it is likely that the walnut has peeled (the green skin surrounding the walnut shell) and undergone sulfur fumigation or chemical bleaching. If the outer shell is black and slightly oily, it is likely a bad fruit. Walnuts with a good odor have a light nutty aroma, without any unpleasant or pungent taste. If you smell a pungent chemical odor, it indicates that walnuts may have undergone sulfur fumigation after peeling treatment. Listen to the sound and gently shake the walnut in your hand. Good walnut kernels should fit tightly inside the shell without any gaps or looseness. If there is a noticeable shaking sound, at least it indicates insufficient moisture in the fruit kernels. When the taste conditions permit, you can taste the taste of walnut kernels. High quality walnut kernels have full flesh, a yellow color with a slight whiteness, a crispy and soft texture, and no greasy or dry feeling. If the color of the kernel is dry and dark yellow with oil stains, the quality is relatively inferior; If the walnut kernel has a black brown outer skin, a shiny surface, and a bitter, sour, moldy taste, it indicates that it has been stored for a long time and has deteriorated. Eating: Eat in moderation and avoid overeating walnuts. What is the most reliable way to open them? What misconceptions need to be clarified? Fan Zhi