Shelled Italian Walnuts

Properties

According to our analyses, 100 g of shelled Italian walnuts contain: 

• Phosphor (427 mg – 61% NRV)  
• Manganese (2.1 mg – 105% NRV)  
• Copper (1.5 mg – 150% NRV)  

Our farmers

We support quality agriculture, sharing with our farmers the values that represent us: respect for people and the land.

We have always been close to local producers, which is why, as true nuts experts, we have selected for you in a limited edition (very few pieces available) the delicious shelled Italian walnuts.

Affordable price

Affordable price means to us offering our clients natural shelled Italian walnuts that everybody can enjoy.

We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing.

We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product.

Not only that: by choosing large packs of shelled Italian walnuts, you are also contributing to the reduction in the use of plastic.

How much does 1 kg of shelled Italian walnuts cost?

The price per kg for shelled Italian walnuts depends on the walnuts' quality and variety. On Nuturally, we have selected the best shelled Italian walnuts with respect for our supply chain, farmers, and raw materials.

Storage

You can store shelled Italian walnuts in cool, dry places away from heat and moisture. Here are 4 useful tips:

• The ideal way to store shelled Italian walnuts is in a refrigerated environment. Nuturally shelled Italian walnuts can also be stored at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment, as increased temperatures could encourage decay.
• The ideal container for the storage of shelled Italian walnuts is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.
• The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria.
• The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.