Every few years there's a new study touting the salutary properties of the latest “superfood.” Blueberries, acai, maqui. (We're only slightly ashamed to admit we learned about the Chilean wineberry from a menu at Yogurtland). What's the latest supercallfragalistic food? The walnut.
A team of researchers led by Joe Vinson, Ph.D., analyzed the antioxidants in nine different types of nuts. Walnuts came out at the top, beating almonds, peanuts, pistachios, hazelnuts, Brazil nuts, cashews, macadamias and pecans.
Vinson and his team presented their results at the 241st National Meeting & Exposition of the American Chemical Society.
“A handful of walnuts contains almost twice as much antioxidants as an equivalent amount of any other commonly consumed nut,” Vinson says. “But unfortunately, people don't eat a lot of them.”
As one of the most cost-effective ways to mine a pay-per-ounce salad bar, we second Vinson's emotion, even though an ungodly amount of our walnut consumption comes from walnut tarts and nuez raspados instead of newly introduced (to America) green walnuts.