Walnuts from Switzerland, sprouted in our factory in Uetendorf
The walnuts are soaked and sprouted during a process that lasts several houers and are constantly observed during this time. Once they have sprouted, they are dried for 24 hours in a specially constructed dryer, which uses fresh air and has a maximum temperature of 42 °Celsius.
Sprouting the nuts neutralises the phytic acid (which can hinder the body’s ability to absorb nutrients), meaning the body can better digest the nuts and more nutrients can be absorbed. This process also means that the concentration of nutrients is significantly increased (1.5-2.0 times). For an example of this please see: sprouted almonds.
Walnuts contain vitamins B1, B2, B6, and E, as well as omega 3 fatty acids, lecithin and choline.
Note: May contain shell parts.