Chemical composition and nutritive value of selected walnuts (Juglans regia L.) from Turkey

ERTÜRK Ü., Şisman T., Yerlikaya C., Ertürk O., Karadeniz T.

Acta Horticulturae, vol.1050, pp.231-234, 2014 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 1050
  • Publication Date: 2014
  • Doi Number: 10.17660/actahortic.2014.1050.30
  • Journal Name: Acta Horticulturae
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Veterinary Science Database
  • Page Numbers: pp.231-234
  • Bursa Uludag University Affiliated: Yes


Walnut has an important part in the human diet since ancient times. In this study, seven walnut genotypes (28 ÇO 012, 28 ŞK 033, 28 ŞK 050, 28 ŞK 108, 28 ŞK 351, 28 ŞK 550, 28 ŞK 935) and the 'Şebin' cultivar grown in Turkey were selected and evaluated for proximate composition and mineral quantities. Concerning their composition the main constituent of kernels was oil ranging from 62.17 to 68.93%, the nutritional value being around 700 kcal per 100 g of kernels. Kernels had a range of 12.15 to 16.85% in protein content and 10.54 to 19.53% in carbohydrate content. Ash ranged from 1.68 to 2.05% while the moisture content of the kernels was found between 3.29-6.62%. Potassium was the major mineral compound in all genotypes sampled, ranging from 372.69 to 554.69 mg/100 g, followed by calcium, ranging from 112.02 to 237.08 mg/100 g and magnesium ranging from 127.08 to 155.37 mg/100 g.