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Juglone occurs naturally in the leaves, roots, husks, fruit (the epicarp), and bark of plants in the Juglandaceae family, particularly the black walnut (Juglans nigra), and is toxic or growth-stunting to many types of plants. [1] It is sometimes used as an herbicide, as a dye for cloth and inks, and as a coloring agent for foods and cosmetics.
Juglans nigra, the eastern American black walnut, is a species of deciduous tree in the walnut family, Juglandaceae, native to central and eastern North America, growing mostly in riparian zones. Black walnut is susceptible to thousand cankers disease , which provoked a decline of walnut trees in some regions.
Walnut trees are any species of tree in the plant genus Juglans, the type genus of the family Juglandaceae, the seeds of which are referred to as walnuts.All species are deciduous trees, 10–40 metres (33–131 ft) tall, with pinnate leaves 200–900 millimetres (7.9–35.4 in), with 5–25 leaflets; the shoots have chambered pith, a character shared with the wingnuts (Pterocarya), but not ...
Buckwheat. Despite its name, buckwheat doesn’t contain any wheat at all, making it a popular grain in gluten-free diets. While buckwheat groats, or kernels, contain a good amount of protein ...
A new report from the United States Department of Agriculture (USDA) suggests that beans and legumes are healthier proteins than lean meat: here's why.
Deciduous shrubs and trees with unisexual flowers and loose bark, usually with lenticels, horizontal ruptures that allow gas exchange. The wood of birch and alder is used to make furniture and musical instruments. [19] [33] Fagales [33]
"Native American Indians enjoyed the pleasures and health benefits of the black walnut well before European explorers arrived. The upper Great Lakes region provides archeological evidence of walnut consumption dating back to 2000 BCE. Along with eating the walnut itself, the Indians used the sap of the walnut tree in their food preparation.
Many seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a snack food, ground to make nut butters, or pressed for oil that is used in cooking and cosmetics. [4] Regular nut consumption of more than 5 ounces (140 g) per week may benefit weight control and contribute to lowering body weight in humans. [4]