WALNUT AND ITS CONSUMPTION
Walnut is a fruit-bearing, long-living, high-yielding and large tree that grows well in the valleys and mountainous regions of Tajikistan. One tree can produce up to 300 kilograms of harvest. At present, it grows especially well in Central Tajikistan, the Western Pamirs, and the foothills of Northern Tajikistan.
In our country, mainly local walnut varieties such as Los, Avicenna, Rudaki, Romit and Sabo are cultivated. Its kernel is highly nutritious, tasty, and has valuable dietary properties.
Avicenna used walnut fruits for treating digestive organs, respiratory diseases, and against insect poison.
Muhammad Husayni Sherozi wrote that for elderly people, walnuts together with seedless raisins and dried figs (a mixture of 12 walnuts, 300 grams of dried figs and raisins) are considered one of the best foods.
Walnuts contain from 60 to 82 percent oil, 15 to 20 percent protein, 5 to 15 percent carbohydrates, vitamins C, E, B1, B2, B6, carotene, essential and non-essential amino acids, as well as microelements such as potassium, calcium, magnesium, sulfur, phosphorus, zinc, manganese, copper, and fluorine. To satisfy the daily requirement of fats for a person, 5–7 walnuts are sufficient.
Walnuts are widely used for preparing walnut halva (made from sesame, sunflower seeds, sugar, and peanuts) and various Eastern sweets. Walnuts aid digestion and strengthen the stomach. Eating walnuts with raisins is beneficial for heart diseases.
Consumption of old walnuts with a black color and bitter taste may cause poisoning. Walnut leaves are used for eye diseases, diabetes, gland inflammations, gum swelling, skin diseases, against worms, rickets, and tuberculosis. To expel worms, one tablespoon of dried walnut leaves is infused in one glass of boiling water; after two hours it is filtered and taken one tablespoon 3–4 times a day for two weeks.
For external diseases (throat, skin, etc.), 3–5 tablespoons of dried leaves are boiled in half a liter of water for 15 minutes, then filtered and used externally.
Raw green walnuts contain a large amount of vitamin C — 50 times more than lemons and oranges. Jam and syrup are prepared from them. Green (unripe) walnuts contain vitamins A, C, B, K, E, beta-carotene; their оболочка contains organic acids and iodine, while the leaves contain aldehydes.
Walnuts have a positive effect on the cardiovascular system and are beneficial for anemia, high blood pressure, and rapid heartbeat. The walnut kernel resembles the shape of the human brain.
