The main goal in the production of dehydrated walnuts is to preserve the important ingredients, combined with obtaining a delicate taste.

These nuts are high in the amino acid tryptophan, of the antioxidant ellagic acid, as well as fibers. Of the minerals in the largest doses are magnesium, iodine, copper, calcium, manganese, phosphorus, zinc, iron. Due to their content of unsaturated fatty acids, walnuts are an indispensable helper in the fight against cardiovascular diseases - they protect against heart attack and atherosclerosis, normalize blood pressure, lower bad and increase good cholesterol in the blood. In addition, nuts strengthen bones and reduce the risk of cancer.

The raw walnut kernels have a tart and sharp taste, often not so delicate. A disadvantage of using raw nuts is that they contain high amounts of phytic acid and enzyme inhibitors that block the absorption of minerals such as calcium, iron, magnesium and zinc.

The baked walnut kernels have a delicate and slightly specific unobtrusive taste. They are more vulnerable to oxidation, which means they go rancid faster. When baking above 100 degrees, they separate as a secondary product acrylamides, which have a neurotoxic effect. Polyunsaturated fatty acids - omega 3 and omega 6 - are not resistant to strong heating – above 180 degrees, which is the temperature in the oven. The higher the temperature and/or heating time, the more newly formed molecules with carcinogenic effects. Mineral salts lose their biological activity at high temperature. They are bound in insoluble salts and cannot be absorbed in the intestines.

The dehydrated walnut kernels of Plantabul Ltd. are inovation in gastronomy. They are an exceptional combination of gourmet with a healthy preparation method. The main and only goal is 100% preservation of the important ingredients, combined with obtaining an extremely delicate taste. When processing our walnuts, the basic process of dehydration at low temperatures is followed. This is a controlled process taking place in a dehydrator with an average temperature of 40 degrees. Through dehydration we avoid baking to preserve all important ingredients of the raw walnut. At the same time, the taste qualities are improved, as well as the good digestive effect with regard to the rational digestion and absorption of the important healthy ingredients.