Description
Walnut Halves Unsalted contain high amounts of the plant-based omega-3 and are also a good source of magnesium and phosphorus – both important minerals involved in the body’s processes.
- Light Walnut halves fresh from Northern Cape, South Africa.
- Non-GMO, Walnut kernels, export grade.
- Halaal and Kosher certified.
| Nutritional Information | per 100g |
|---|---|
| Energy (kJ) | 2928.0 kJ |
| Protein (g) | 16.6 g |
| Glycaemic Carbohydrate (g) | 10.0 g |
| of which total sugar (g) | 0.0 g |
| Total Fat (g) | 66.6 g |
| of which Saturated fat (g) | 6.6 g |
| Dietary fibre (g) | 10.0 g |
| Total Sodium (mg) | 0 mg |
Packed in factory containing peanuts, treenuts, soybean, gluten, diary, sulphite products
Susan –
I am mad about your walnuts. I eat them raw and I bake with them. Bran and banana muffins are just not the same without them and I have run out of them! Just waiting for my budget to improve and I will be ordering your delicious walnuts and lots of other nuts. The walnuts are just beautiful little brains waiting to be eaten and put one in a good mood. Also your service is amazing. All your staff go the extra mile. I usually order for myself and my cousin who also loves your nuts. Beautiful brainy walnuts….l. soon I will be ordering. from Nutty Sue
merindeb (verified owner) –
The taste of the Walnuts are simply amazing!
We use them in salads, muffins or even eat them as is.
Thank you, Roastwell!
gillianjensen101 (verified owner) –
On my previous order, I decided to try these. They are really very yummy – a great, healthy snack and good for me.
skynet (verified owner) –
Walnuts are fantasic
Jenny (verified owner) –
The best walnuts I have ever tasted!
elaineatboshof (verified owner) –
the best walnuts I’ve ever found.
Linda (verified owner) –
I have to agree with previous reviewers that Roastwell walnuts are simply the best walnuts around – always fresh with the perfect balance of softness and crunch, and no aftertaste like walnuts sometimes have. My first introduction to Roastwell was with almonds which I eat for their calcium, then I started adding cashews and now I add walnuts too – as well as adding walnuts to toppings of various dishes, and when I bake rusks and muffins.