How it's used
Used in baking, salads, or as a topping for oatmeal.

A nut with a rich, slightly bitter flavor and a crunchy texture, often used in both savory and sweet dishes.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in baking, salads, or as a topping for oatmeal.
One of the best plant sources of ALA omega-3s; pair with vitamin E-rich foods, which help protect these fats from oxidation.
Try it in the kitchen
Rustic apple-rye breakfast bars with dried figs, oats, wheat germ, a silken-tofu yogurt batter, walnuts, pumpkin seeds and thin apple slices baked into the top.
Open recipeA Swiss-inspired overnight Bircher jar with grated apple, a silky tofu-yogurt base, oats, wheat germ, flax, hemp, raspberries, toasted walnuts and pumpkin seeds.
Open recipeWholegrain spaghetti with six browned lentil, mushroom, sun-dried tomato and walnut meatballs in a glossy balsamic tomato sauce.
Open recipeBuffalo-glazed roasted cauliflower and chickpeas over green lentils, quinoa and wilted kale, with sweet dates, toasted walnuts and a cool cashew ranch dressing.
Open recipeA plant-based take on the beloved Persian herb frittata, packed with fresh herbs, barberries, and walnuts β the plan's most folate-dense meal.
Open recipeA warm mantΔ± pasta salad with massaged kale and orange segments, dressed in a Georgian-style ground walnut dressing with dill and a touch of pomegranate molasses.
Open recipeNutrition notebook
Calories
676kcal
Protein
15.2g
Carbs
7.0g
Fat
65.2g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.