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Plant Foods for Human Nutrition

, Volume 56, Issue 1, pp 75–82 | Cite as

Chemical composition of walnuts (Juglans regia L.) grown in New Zealand

  • G.P. Savage
Article

Abstract

Walnuts (Juglans regia L.) werecollected during the 1997 harvest from 12 differentcultivars of trees grown in a replicated trial in anexperimental orchard at Lincoln University. Two UScommercial cultivars (Tehama and Vina), three Europeancommercial cultivars (Esterhazy, G139, G120) and eightNew Zealand selections (Rex, Dublin's Glory, Meyric,Stanley, 150, 151, 153) were evaluated. The total oilcontent ranged from 62.6 to 70.3% while the crudeprotein ranged from 13.6 to 18.1%. Dietary fiberranged from 4.2 to 5.2% while the starch content madeup no more than 2.8% of the remaining portion of thekernel. The amino acid content of the walnuts wassimilar between cultivars and the patterns ofessential amino acids were characteristic of a highquality protein.

Amino acids Ash Crude protein Dietary fiber Oil content Starch Walnuts 

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Copyright information

© Kluwer Academic Publishers 2001

Authors and Affiliations

  • G.P. Savage
    • 1
  1. 1.Food Group, Animal and Food Sciences DivisionLincoln UniversityCanterburyNew Zealand

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