How many ounces of walnut kernels can be produced from one pound of walnuts

One kilogram of walnuts usually yields four to six ounces of walnut kernels, and the specific kernel yield is affected by factors such as walnut variety, maturity, and shell thickness. The kernel yield of walnuts mainly depends on the ratio of shell to kernel. Thin shell walnut varieties, such as paper skin walnuts, have a brittle outer shell that is easy to peel off, high kernel integrity, and a kernel yield of about 60 liang. This type of walnut is usually used for direct consumption or making pastries, with less loss of kernels during the processing. Thick shelled walnuts are as hard as walnut shells, requiring the use of tools to break through the shell. The kernels are fragile and stick to the inner wall of the shell, and the actual kernel yield may only be about four liang. Due to differences in growth environment, wild walnuts have uneven shell thickness, and the kernels are prone to breakage when the shell is broken, further reducing the kernel yield.

Some special varieties, such as Bi Gen Guo, belong to the thin shell category, but the shape of the kernels is irregular, and after removing the shells, the kernels need to be manually sorted and crushed. The actual edible portion may be slightly lower than the theoretical value. Due to water loss, the gaps between the shells and kernels of aged walnuts increase, making it easier for the kernels to remain intact when they break. However, improper storage may cause some kernels to spoil and need to be removed. Fresh walnuts have a high moisture content, and after removing the green skin, the shells and kernels are tightly bound together. When peeling the kernels, a thin film on the inner wall may be carried out, which requires secondary cleaning and affects the net weight.

When selecting walnuts, you can observe whether the texture of the shell is uniform, shake and listen to the sound to determine the gap between the shell and kernel, and prioritize selecting thin shell varieties. When removing the shell, soak it in warm water for ten minutes to soften the inner wall film, and then use a walnut clip to gently press along the suture line to reduce nut breakage. Walnut kernels should be stored in a sealed place, away from light, and refrigerated to prevent the oxidation of oil and the production of a rancid taste. The recommended daily intake is within 20 grams, as excessive intake may cause gastrointestinal discomfort. Walnut kernels contain high-quality protein and omega-3 fatty acids, making them suitable as brain boosting snacks for students and mental workers. However, those with allergies should try them with caution.