Walnut Oil

Walnut oil, extract from English walnuts, contains a very high amount of linoleic acid, an essential omega 6 fatty acid. It is also a great source of omega 3 fatty acids. Known for its distinct nutty flavor, walnut oil makes a great addition to any salad dressing, but is not typically used due to its high cost. Walnut oil also has a rather low flash point, making it less than ideal when cooking. For this reason, walnut oil is often only used when making cold food preparations. Today, the majority of walnut oil is produced in France, with some production coming from the United States and Australia as well.

Key Nutrients

Walnut oil contains a high amount of vitamin K, vitamin E and omega fatty acids, namely linoleic (omega 6) and linolenic acid (omega 3). While high in fat content, walnut oil has a very low amount of saturated fatty acids.

Health Benefits

Vitamin E – Research has shown that vitamin E possesses anti-inflammatory effects that can combat arthritis, rheumatism, asthma, and other inflammatory disorders linked to chronic inflammation. Vitamin E also improves the body’s metabolic function.

Vitamin K – Vitamin-K plays an important role in bone metabolism by promoting osteotrophic activity in bone cells. Vitamin K also acts to clot open wounds and prevent excessive bleeding. Healthy vitamin K levels lower the release of the glycoprotein interleukin-6, a marker of inflammation within the body.

Omega Fatty Acids – Omega fatty acids are unsaturated fatty acids which help reduce the risk of stroke and promote healthy heart and circulatory functions.