Difference in oil content:
Paper-skinned walnuts have a higher oil content, about 35 grams of oil per 50 grams.
Thin-skinned walnuts have a relatively low oil content, about 31 grams per 50 grams.
Difference in taste:
Paper-skinned walnuts have a crispy taste, a lighter taste, a delicate taste and a natural fruity aroma, and will not produce too heavy astringency even if left for a long time.
Thin-skinned walnuts have a slightly astringent aftertaste, and the taste is relatively light, and may have a slight bitter aftertaste.
Origin:
The main production areas of paper-skinned walnuts are in Yunnan and Xinjiang, especially the products in Aksu area of Xinjiang.
Thin-skinned walnuts are generally produced in Xinjiang, my country.
Nutritional ingredients:
Both paper-skinned walnuts and thin-skinned walnuts are rich in protein, fat, multiple vitamins and minerals.
The nutritional value of the two is not much different, but the kernel yield of paper-skinned walnuts is higher, reaching 60% or even more than 70%, while the kernel yield of thin-skinned walnuts is about 40%.
In summary, there are significant differences between thin-skinned walnuts and paper-skinned walnuts in oil content, taste, origin and nutritional ingredients. Paper-skinned walnuts are known for their paper-thin shells, high oil content and delicate taste, while thin-skinned walnuts have relatively thicker skins, slightly lower oil content and a slightly astringent taste. Both are high-quality walnut varieties, and the choice can be made based on personal taste and nutritional needs.