Walnut is one of the most important and valuable walnut and oil products in the world and Iran is the third-largest walnut producer in the world in terms of cultivation level. One of the features of the exported walnut shell is that it is very thin and the brain is greasy and not black, and it also has a good flavor when eaten.
The exported walnut must be dried first so that the moisture inside its brain does not spoil.
All walnuts, including exported walnuts, are harvested in the fall when the outer green shell begins to dry.
Walnuts break easily. This nutrient is rich in omega-3 fatty acids, especially the kind of protective fat that the body cannot produce. Omega 3 walnuts (1.4 cups, provides 98% of daily fat), walnut protects the heart and blood vessels, has anti-inflammatory properties, asthma, rheumatoid arthritis, and inflammatory skin diseases such as eczema and diarrhea (a type of skin disease). In addition, walnuts contain an antioxidant substance called ellagic acid that supports the immune system and appears to have anti-cancer properties.