Walnut Kernel

VARIANT NAMES: Walnut, Oiangtao, Xiama, Walnut Meat, Wansuizi.

ORIGIN: The seed kernel of Juglans regia [Juglandaceae].

CHEMICAL COMPOSITION: Containing 40 to 50% of fatty oil (mainly trilinolein, a little linseed oil and olein), 15.4 % of protein, 10 % of carbohydrate, 0.119 % of calcium, 0. 362 % of phosphorus, 0.035 % of iron, 0.17 mg % of carotene,0.11 mg% of ovoflavin and vitamin B1, nicotinic acid.

NATURE, FLAVOR AND CHANNEL TROPISM: Sweet in flavor and warm in nature, acting on the channels of the kidney and lung.

EFFICIENCIES AND INDICATIONS: Tonifying the kidney to arrest spontaneous emission, warming the lung to relieve Asthma, moisturizing the intestines to relax the bowels. It is used to treat symptoms due to deficiency of the kidney, such as Asthma, cough, Lumbago and beriberi, Impotence and Seminal Emission, frequent urination, stranguria caused by the passage of urinary stone, dryness and knot of feces.

DIRECTIONS: To be eaten raw or cooked; it can also be made into medicated gruel, decocted or used as an ingredient of boluses or powder. Excessive eating will lead up to diarrhea, so those who suffer from asthma and cough due to phlegm fire, hyperactivity of fire due to yin deficiency, loose stools and diarrhea should not eat it.