It is produced by the walnut and that meat for the baking, a tree of the juglandaceae family native to Eurasia and Africa. Botanically, the fruit of the nut is a drupe, a fleshy fruit with a stone, the fleshy part of which, the shell, is inedible, but is used for special purposes, such as dyeing. The nut is actually the dry heart of this drupe. Nuts bear fruit for decades, but sometimes it takes ten years or more to start producing little. The nut has the shape of a shell or a shell, the endocarp of which is woody. This shell, four to five centimeters long and three to four centimeters wide, is divided into two parts, and presents at its top a more or less projecting mucro. The almond is made up of two nuclei with curves similar to the human brain, separated by a thin membrane called the mesocarp. The membranous septum which separates the interior of the vertebra is called the "skin", and each quarter of the vertebra bounded by this skin is called the "thigh". Fresh walnuts have a water content of more than 20%, while dried walnuts contain less than 10%.A nut producer is called a nut specialist. A nut garden is called a nut garden.
Walnuts are very rich in lipids: 60% on average. It is therefore very caloric: 583.3 kcal per 100 g, it also contains 11% protein and 10% carbohydrates. It is rich in omega-3 (12.5% fat, i.e. 7.5g per 100g of product), omega-6 (59% fat) and melatonin, as well as dietary fibre, as well as of vitamins (mainly vitamin E (23 mg/100 g) or tocopherol, as well as vitamins B3, B5 and B6 and mineral salts (potassium, phosphorus and magnesium). 30 g of nuts contain 1.1 to 1.6 g of omega-3. From a dietary point of view and cardiovascular risk, this fruit is interesting because its lipids are mainly polyunsaturated (71.5% of total lipids are polyunsaturated, 10.3% saturated and 18.2% monounsaturated). and fiber content are known to be protective factors. The consumption of nuts lowers blood cholesterol and its most harmful part (LDL cholesterol). Noix de Grenoble (AOC - first AOC fruit in the world since June 17, 1938. It also received an AOP (1996). Only three local varieties are authorized in this area: Francquet (the oldest: created in 1784), Mayette and Parisian, They developed more than a century ago, its soils were first distributed in the departments of Isère, as well as in certain parts of Drôme and Savoie. Périgord walnuts (AOC since 2002), Corne, Franquette, Grandjean and Marbot varieties, terroir spread over the departments of Dordogne, Lot, Corrèze and Charente.
There are also varieties known for their late dating (Ronde de Montignac) or large size: Bijou, Gourlande, Glady, Gibbeuse, Gauge and Cocarde des Cévennes. Other types include:Lara, a new fast-growing variety,Marbot de Corrèze can only be eaten fresh.In Quebec, "noix de Grenoble" simply means walnuts (from the Grenoble region or not, with or without AOC). In the United States, the main production area is California with the Hartley, Chandler, Sir, Vina, Frankett and Howard varieties. These species are usually distinguished from European species by their smooth skin and a more elongated palm-like shape. Storyin FranceDauphiné is certainly one of the cradles of walnuts, just like Périgord. The Walnut of Grenoble was found on the archaeological site of Lac de Paladru (Isère) (France), as well as the Walnut of Périgord (France), in the houses of Cro-Magnon and in the Azilian period in the Deposit of the Pirates near Terrasson in Dordogne (France). Its value was so high that in the 10th century peasants paid their debts with rows of nuts. In the 13th century in Périgord, in the Cistercian monastery of Dalon, rents were poured with walnut oil. Walnut oil costs as much as gold. Apart from walnut oil, which has mainly contributed to the wealth of the region. Its use has been manifold. This made it possible to illuminate the most majestic bastions or cathedrals.
She was the delight of artists or beautiful women who soaped their bodies with a mild soap. In 1730, for three-quarters of the French peasantry (except in the southeast where olive trees grow), only the walnut tree produced oil, and they only used it for cooking. “Walnut oil gives the hot water in which the soup is steeped a sort of broth,” they said at the time. Since then, walnut oil has acquired its nutritional and edible reputation and appeared on the menus of major restaurants. Since the 17th century, the nut butter trade has developed through the cities of Bordeaux or Grenoble (FranceWith centuries of history, this delicacy is an important part of the culture of the Dordogne Valley.Walnut on walnutThe Dordogne Valley is the largest producer of walnuts in France. Cultivation of this delicious product has always been an integral part of the cultural and agricultural history of the region. History of NovaThe walnut was first grown in the Persian Empire and it was the Romans who brought the walnut to France thanks to trade and conquest, which was introduced by a physician. Four main varieties (Marbeau, Cornu, Grandjean and Francais) are grown and harvested in the Dordogne Valley. Delicious walnut kernels can be used in many ways.
Fresh or dried, it can be added to salads or mixed with Rocamador goat cheese (a delicious combination). Fresh and delicious when roasted, dipped in sugar or chocolate, iced, or eaten straight off the ground. These delicious nuts are rich in fiber, omega 3 and omega 6, vitamins, magnesium, iron, phosphorus and manganese. So it is very healthy. When shopping, look for labels that cover the four main varieties grown here. It also guarantees food quality standards and guarantees geographical origin. If you want to know more, follow La Route de la Noix. Take a scenic drive through the Dordogne Valley to discover the producers, factories, distilleries, restaurants, farmers and artisans involved in this cultivation. De La Nox Experimental Station in the village of Chris is at the forefront of the pursuit of quality and development of nut varieties. China leads the world with an annual production of 1,655,508 tons of dried fruits. France 38,314 tons per yearseventh place However, four major dry fruit producing countries account for two-thirds of world production.