The Nutritional Qualities of Walnuts and Their Planted Soils from China—Level and Relationship

Abstract

China is the world’s largest walnut producer. There is still a scarcity of comprehensive information on the nutritional quality of Chinese walnuts and the influence of soil on walnut quality. In this study, 273 samples and the corresponding soils from the main English walnut (Juglans regia L.)-producing areas in China were collected. The results revealed that walnut oil contained a high percentage of linoleic acid and γ-tocopherol, with an average content of 62.36% and 77.70%, respectively. Walnut flour is rich in nutritional elements, with the highest content of macro-element K at 3961.29 mg kg−1. In addition, 12 micro-elements with concentrations ranging from 0.01 to 42.34 mg/kg were discovered in walnut flour. The total amino acid profile of walnut flour contains 27.23% of the seven essential amino acids, with the highest amount allocated to leucine at 2.07 g 100 g−1. The Pearson correlation analysis revealed that almost all amino acids showed a significant positive correlation (p 0.70). The soil’s content in terms of three trace elements (Fe, Cu, and Zn) has the greatest influence on the nutritional qualities of walnuts. Furthermore, the pH of the soil played a role in determining the qualities of the walnut. These findings provide fundamental information for the consumer selection and trade of walnuts, as well as guidance for the development of high-quality walnuts in China.

Keywords

• walnut
• nutritional quality
• fatty acid
• element
• amino acid
• soil effect