Find the best shelled walnuts (Halves & Pieces)

Quick Summary

What did CL's tests of walnuts show? Each of the popular, shelled walnut products that we purchased met the requirements of Grade No. 1 walnuts, but there were important differences. Some were discovered to contain much higher amounts of fungus (mold) and signs of oxidation (e.g., darker color, higher levels of hexanal, less buttery and more stale or rancid flavor). In addition, many were misleadingly labeled as "halves and pieces" but consisted mainly of pieces. The cost to get an equivalent amount of walnuts ranged 5-fold, from just 18 cents to 99 cents per serving (about 1 ounce), but a higher price did not mean better quality. (See What CL Found for details by brand and How Products Were Evaluated.)
Which are the best walnuts? ConsumerLab's tests identified two exceptional products (one with halves and pieces and the other consisting of chopped walnuts for baking) that not only lived up to their labels but had no detectable mold, showed no signs of oxidation, tasted great, and were very reasonably priced. (See Top Picks for details.)
Why eat walnuts? Walnuts are rich in healthful, unsaturated fats (including the essential omega-3 fatty acid, ALA) with no cholesterol and significant amounts of protein, fiber, magnesium, iron, zinc, and several B vitamins. (See What It Is for details.)
How should you store shelled walnuts? Shelled walnuts are typically sold in packages from which oxygen has been replaced with nitrogen to prevent oxidation — keeping walnuts fresh. But once opened, oxidation begins and, within weeks at room temperature, walnuts can become stale. However, refrigerating opened walnuts greatly slows oxidation. Be sure to refrigerate opened packages of walnuts. (See ConsumerTips for details.)
Concerns with walnuts: Walnuts can trigger allergic reactions and this can occur in people with allergies to other foods or pollens with allergens cross-reactive with those in walnuts. Some people experience mouth irritation from eating walnuts, and this may, potentially, be reduced by removing the paper-thin pellicle that covers walnut kernels and contains phenolic compounds. Be aware that walnuts can reduce iron absorption. (See Concerns and Cautions for details.)

Products tested in 2023

What They Are:

A walnut is the edible seed of a walnut tree. Most walnuts sold in the U.S. are known commonly as English or Persian walnuts (as opposed to black walnuts, which have a stronger, more earthy, bittersweet flavor) and are primarily packaged as shelled, raw (unroasted) walnuts in bags or canisters. To maintain freshness without refrigeration before being opened, most packages of walnuts are filled with nitrogen, displacing oxygen that would otherwise cause oxidation and spoilage.

The edible portion (or "meat") of a walnut is the kernel, which is typically comprised of two segments, or "halves" enclosed in a paper-like brown seed coat (or "pellicle," meaning "skin"). Until shelling, the intact pellicle inhibits oxidative deterioration of the meat of the walnut. Upon shelling, the pellicle is broken and the meat is exposed to air. Portions of the pellicle typically remain attached to the kernel and cause an astringent taste due to phenolic compounds (Wang, J Food Comp Analys 2022; Jurd, JACS 1956). The halves are often broken during processing into pieces of varying sizes. The halves and pieces themselves may also be referred to as walnut kernels.

Walnuts are rich in healthful, unsaturated fats and have zero cholesterol. In fact, in a 100-gram serving of raw walnuts (about 3.5 ounces, 1 cup of halves, or 80% of a cup of pieces) 65 grams is fat, of which only 6 grams is saturated fatty acids, while 47 grams are polyunsaturated -- including about 9 grams of the essential omega-3 fatty acid, ALA (alpha-linolenic acid) -- and 9 grams are monounsaturated (USDA, 2018). (Note: For those adding things up, fat is made up of fatty acids and glycerol, so the rest of the 65 grams is fat is glycerol.)

Be aware that, although walnuts provide ALA, only a very small amount of this is converted to the omega-3s EPA and DHA, and ALA does not have benefits associated with those omega-3s, which are found in fish as well as fish and other marine oils. Adding one to two ounces of walnuts to the daily diets of older adults for two years did not increase DHA or EPA concentrations in red blood cells, or increase omega-3 index (a measure of EPA and DHA in the blood) compared adults who consumed their typical diets (Jehi, Br J Nutr 2022).

One hundred grams of walnuts also provides the following:

Protein: 15 grams
Carbohydrates: 14 grams, of which 7 grams is fiber
Minerals: You'll get nearly 441 mg of potassium (9% of the Daily Value or DV), 346 mg of phosphorus (28% DV), 158 mg of magnesium (38% DV), 98 mg of calcium (7.5% DV), 3 mg of zinc (27% DV), 1.5 mg of copper (115% DV), and 5 mcg of selenium (9% DV). Walnuts also provide 4 mg of iron (22% DV), but also reduce absorption of iron (see Concerns and Cautions).
Vitamins: You'll get vitamin B-6 (0.5 mg, 29% DV), thiamin (0.3 mg, 25% DV), folate (98 mcg, 16% DV), and pantothenic acid (0.6 mg, 12% DV). Walnuts have less significant amounts of other vitamins such as choline (39 mg, 7% DV) and riboflavin (0.13 mg, 7% DV), little vitamin C (1.3 mg, 1% DV) and do not provide vitamins B-12 or D.

What It Does:

Walnuts provide important nutrients, as discussed above, and may modestly help lower LDL "bad" cholesterol. However, they have not been shown to be effective for other therapeutic uses, such as lowering blood pressure or improving bone density.

Lowering cholesterol and heart disease risk

As noted above, walnuts may modestly help lower LDL "bad" cholesterol, although evidence of the effects of walnuts on triglyceride levels is mixed, and they don't seem to increase "good" cholesterol. The FDA permits chopped and whole walnuts products to claim that "Supportive but not conclusive research shows that eating 1.5 ounces per day of walnuts, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease." Be aware, however, that not all studies have shown a benefit, and walnuts are mostly fat, so exceeding a 1.5-ounce portion by even a little bit exceeds the limit for fat typically permitted for this health claim.

In line with this claim, an analysis of 49 randomized trials among adults (ages 18 to 79, with and without elevated cholesterol levels) and lasting just a few days to two years (most lasted about 1 to 2 months) found modest benefits with daily walnut consumption. Compared to a diet without walnuts, walnut consumption was associated with a statistically significant and clinically meaningful decrease in LDL cholesterol (- 5.7 mg/dL) without an increase in HDL cholesterol. A decrease in total cholesterol (- 6.4 mg/dL) was statistically significant but not deemed clinically meaningful. The same was true, overall, for triglyceride levels (- 6.2 mg/dL), except among those who began studies with high triglycerides. Unfortunately, there was no significant effect on apolipoprotein B, a marker of cardiovascular disease risk. LDL lowering was most evident at around 40 grams, which is equivalent to about 1.5 ounces, 4/10^th of a cup of halves, or ⅓ cup of pieces) (Mashayekhi, Food Sci Nutr 2026).

A study among 628 healthy elderly people (average age 69), about one-third of whom were taking statins, found that eating 30 to 60 grams (1 to 2 oz) of walnuts daily as part of their usual diet for 2 years modestly reduced total cholesterol by 8.5 mg/dL (4.4%), low-density lipoprotein (LDL or "bad") cholesterol by 4.3 mg/dL (3.6%), and intermediate-density lipoprotein cholesterol (a precursor to LDL cholesterol and risk factor for heart disease) by 1.3 mg/dL (16.8%) compared to baseline. These improvements were significant compared to a control group of people who did not eat walnuts. Eating walnuts also decreased the number of small LDL particles, which are linked with atherosclerosis, by 6.1%. Levels of triglycerides and high-density lipoprotein (HDL or "good") cholesterol were not affected. Unfortunately, the study had no control group (as needed to prove a benefit). It was funded by the California Walnut Commission, an industry organization (Rajaram, Circulation 2021). (See our article about supplements and foods for heart health.)

On the other hand, a study (included in the analysis discussed above) among 20 adults (average age 49) at risk for metabolic syndrome showed that eating 45 grams (1.6 oz) of walnuts daily for 4 weeks did not significantly lower total or LDL ("bad") cholesterol or triglycerides, nor did it improve HDL ("good") cholesterol, fasting blood sugar, HbA1c (a measure of average blood sugar levels over time), systolic or diastolic blood pressure, body weight, or BMI compared to the control group that did not eat nuts, although it slightly reduced waist circumference by 1.22 cm compared to control. Both groups followed a diet that aligned with dietary recommendations, and intake of carbohydrates, fat and protein was comparable between groups, although fat intake was slightly greater than what is considered to be "low-fat" (Mates, Nutrients 2025).

Lowering blood pressure

Although there are mixed results on whether walnuts help lower blood pressure, an analysis of 17 studies concluded that walnut consumption did not lower systolic or diastolic blood pressure (Li, Phytother Res 2020).

Improving bone health

A study in Spain among 326 healthy older men and women (average age 69) showed that adding one to two ounces of walnuts daily for 2 years did not significantly increase bone mineral density of the spine or femoral neck or affect fracture risk compared to following a usual diet without walnuts. Although the walnuts added calories, weight changes were similar in the two groups (Oliver-Pons, J Am Geriatr Soc 2024).

Quality Concerns and Tests Performed:

The most common concern with walnuts is microbial contamination, particularly with mold (dark fungi). These can also produce toxic compounds (mycotoxins), including aflatoxins that can cause liver cancer. Mold growth can also affect taste and cause a darkening of the color of walnut meat and surface. To be considered U.S. Grade No. 1, no more than 5% of the walnuts in a product can show signs of mold on visual inspection, and no more than 10% can be darker than a shade of amber. Another common issue with walnuts is oxidation, which negatively impacts flavor.

In April 2024, after the publication of this Review, the CDC reported 12 cases of E.coli-related illness and seven hospitalizations linked with organic walnut halves and pieces sold in bulk bins or repackaged for sale in natural food and co-op stores, which were subsequently recalled (see Recall).

ConsumerLab purchased popular shelled walnut products on the market in the U.S. and had each product independently visually inspected by a laboratory for color and signs of mold, as well as cultured by a laboratory and tested for E. coli, Salmonella, Listeria, B. cereus, yeast, and mold. A separate laboratory tested the walnuts for aflatoxins and hexanal — a compound associated with rancidity and poorer taste (Ampofo, Foods 2022, Mexis, Food Control 2009). The walnuts were also tested for heavy metals (lead, cadmium, arsenic, and mercury). In addition, the distribution of walnut pieces by size was determined to see if products lived up to claims regarding percentages of halves versus pieces.

What CL Found:

As discussed below, while all of the walnut products met the requirements of Grade No. 1 walnuts by U.S. Department of Agriculture standards, they differed in terms of amounts of mold or yeast they contained and showed varying signs of oxidation (e.g., darker color, higher levels of hexanal, less buttery flavor). In addition, some were more accurately labeled than others regarding the amounts of walnut halves size of their walnut kernels (i.e., halves versus pieces). The cost to get an equivalent amount of walnuts ranged 5-fold, and higher price did not mean better quality.

Contamination — Mold
Although there was no visible mold on any of the walnuts (a test required by the USDA for grading walnuts), ConsumerLab was able to grow measurable amounts of mold (and/or yeast) from four products, as listed below. All samples were taken prior to "Best by" dates listed on packages and none of the bags were previously opened.

The first two products -- Diamond and Kirkland -- had amounts of mold exceeding a limit established by the USP for botanical products of 1,000 CFU/g (colony forming units per gram), although there does not appear to be an established limit for walnuts. While likely not dangerous, we believe this contamination should be considered by consumers even though the products still met the USDA requirements for Grade No. 1 shelled walnuts and none of the products in this Review contained measurable amounts of aflatoxins, which are toxic compounds produced by mold that can grow on walnuts.

Diamond Of California Shelled Walnuts had the highest amount of yeast and mold — 2,700 CFU/g.
Kirkland Signature [Costco] Walnuts - 20% Halves With Pieces had the second highest amount of mold — 2,050 CFU/g. ConsumerLab also noticed that pieces appeared to have been smoothed — possibly to remove moldy or discolored portions of kernels.
Great Value [Walmart] Halves & Pieces Walnuts had 600 CFU/g of yeast and mold. Although not particularly high, it was one of the few products with this contamination. Like Kirkland, pieces appeared to have been smoothed.
NOW Real Food Unsalted Raw Walnuts - Halves and Pieces had 250 CFU/g of yeast and mold, which is not high (although most other products had no detectable amount). As noted below, NOW had the highest amount of hexanal compared to the other products, suggesting more oxidation, and oxidation was further suggested by the particularly dark color of the kernels — 56% were amber or dark amber.

None of the products in this Review was found to be contaminated with other pathogenic microbes (E. coli, B. cereus, Salmonella, and Listeria), and none was found to exceed strict limits for contamination with heavy metals (lead, cadmium, arsenic, and mercury), although very small amounts of arsenic (0.16 to 0.53 mcg per serving) were found in three products: Nuts.com, Southern Grove, and Terrasoul. There is no established federal limit for arsenic in walnuts and the only state with a limit is California, where the limit is 10 mcg of inorganic arsenic per serving of a food, which is much higher than the amounts found. In short, the amounts of arsenic that we found do not pose a significant health risk.

Freshness: Hexanal, Color, and Flavor
All of the products tasted fairly fresh, but the best tasting had a somewhat buttery flavor and studies have shown that this is most common in products with lowest levels of hexanal — a compound that tends to increase as walnuts oxidize (i.e., start to become stale). Walnut color also tends to get darker (more amber or, even darker than amber) with oxidation.

The graph below shows hexanal levels in the products — the lowest values are best. A value of "<0.3 mcg/g" means there was so little that it could not be quantified. Research suggests that the freshest walnuts have hexanal values below 2 mcg/g (Mexis, Food Control 2009), although truly rancid products tend to have values in the hundreds. Only two products had no quantifiable hexanal (<0.3 mcg/g): Fisher Chef's Natural Walnut Halves & Pieces and Trader Joe's Nuts Raw California Baking Pieces. Several products were below 2 mcg/g (Nuts.com, Southern Grove, Terrasoul, and Kirkland). The highest amount of hexanal, by far, was 35 mcg/g in NOW's halves and pieces. This probably explains its somewhat putty-like taste, as compared to a buttery taste in products like Nuts.com and Trader Joe's.

Color matters when it comes to walnuts because walnuts darken as they oxidize and become less fresh. Microbial infection can also darken walnuts. With that said, as long as the walnuts in a product are mostly light-color or shades of amber (see USDA color chart), the product should be fine. Only if more than 5% of walnut kernels in a lot are darker than amber does the USDA disqualify it from being Grade No. 1. It is likely that kernels that are darker than amber are intentionally removed when walnuts are processed.

As shown in the graph below, all of the products met the color requirement for Grade No. 1, as none had kernels considered darker than a shade of amber. However, some tended to be much darker than others. It is likely no coincidence that NOW, which had the highest level of hexanal (and some mold/fungus), was also the darkest of the products in kernel color, with 21% of kernels being dark amber and few being extra light (6%) or light (13%). It's probably best to look for walnuts that are light, rather than dark, in color.

Size of Pieces — Misleading Labels
If you want walnut kernels that are full walnut halves, we found that you need to choose very carefully and that labels can be misleading.

As shown in the graph below, many of the products labeled as "halves and pieces" were mostly pieces and should, more accurately, be called "pieces and halves." The situation was no better for products that were labeled simply as "shelled walnuts," as they mostly consisted of pieces and not halves.

The only products that were mostly halves were NOW (66%), Fisher (59%), and Member's Mark (53%). Other than chopped walnuts, the products with the least halves were Great Value (Walmart) (22%), Diamond (24%), as well as Kirkland (Costco), although Kirkland's product name is fairly accurate -- "20% Halves with Pieces."

Some products appeared to have the edges of the walnut kernels smoothed (i.e., rubbed or rounded), which may have been done to remove discolored or moldy parts of kernels, and this was most common among products in which samples were found to grow mold or yeast. The walnut kernels in Nuts.com also seemed to be rounded and to have less pellicle (the thin, darker skin over the walnut meat) over large areas. It is possible that this was intentionally done to reduce the astringent taste from the pellicle, as Nuts.com had a particularly buttery and non-astringent taste.

A few products had noticeable amounts of walnut "dust" in the containers (noted in the 3^rd column of the Results table), which gave them a less clean feel.

Cost
As shown below, the cost to obtain 30 grams (a little more than 1 ounce or ¼ cup) of walnuts from the products ranged 5-fold from just 18 cents (Member's Mark) to 99 cents (Terrasoul). Higher-cost products were not necessarily better in quality.

Top Picks:

Shelled Walnuts, Halves & Pieces: Top Pick -- Fisher Chef's Natural Walnut Halves & Pieces
As discussed earlier, one of the few products that was mostly halves versus pieces was Fisher Chef's Natural Walnut Halves & Pieces (which was 59% halves), and Fisher had other attributes that make it our Top Pick in this category.

Fisher showed no signs of microbial contamination, and it showed no signs of oxidation or becoming stale: It had a fresh taste without bitterness or astringency, a mainly "light" color, and no quantifiable hexanal. On top of that, Fisher was moderately priced at 41 cents per 30 grams (about 1 ounce).

If you are looking for lower cost, Member's Mark (Sam's Club) Natural Shelled Walnuts is a good option at just 18 cents per 30 grams. Although it had a slightly elevated hexanal value (6.1 ppm), it showed no signs of microbial, had a fresh flavor without bitterness or astringency, and was 53% halves. Its kernels were generally light amber in color.

If you like a buttery-tasting walnut, but at higher cost, we suggest Nuts.com English Walnuts (Raw, No Shell). It had a fresh, buttery taste, very low hexanal value (0.3 ppm), no microbial contamination, and was mostly light amber color. At 73 cents per 30 grams, however, it is much more expensive than Fisher and Member's Mark and was only 42% halves. Be aware that although only Nuts.com identified its walnuts as "English" walnuts, all of the walnuts tested were English walnuts -- the most common type of walnut sold in the U.S. Note that our Top Pick among chopped walnuts (below) was also buttery-tasting and half the cost of Nuts.com, although it does not include walnut halves.

Chopped Walnuts/Baking Pieces: Top Pick -- Trader Joe's Nuts Raw California Baking Pieces
Both products made of chopped walnuts (i.e., 100% pieces) were great tasting and had no detectable mold. Our Top Pick among them, however, is Trader Joe's Nuts Raw California Baking Pieces as it was half the cost of 365 Chopped Walnuts (40 cents versus 79 cents per 30-gram serving). It also had a lower hexanal value (<0.3 ppm versus 8.3 ppm), suggesting a bit less oxidation and possibly explaining its buttery flavor — a sign of very low oxidation.

Test Results by Product:

The table below provides the test results for 12 walnut products selected for testing by ConsumerLab.com based on popularity among its readers. Products appear by category, alphabetically within each category. Products listed as "Approved" in the first column met qualification for USDA Grade No. 1 shelled walnuts, but important differences are noted with bolding, and findings of concern are noted in orange font.

Results for contaminants (mold, microbes, aflatoxins, and heavy metals) are in the 2^nd column. The 3^rd column shows the size distribution of kernels in each product, hexanal levels, and our taste impressions. The 4^th column shows the color of kernel and any listed region of origin. Cost comparisons are in the 5^th column.

Label information, including nutrition facts, notable features and precautions, and a full list of ingredients are found, respectively, in the 6^th, 7^th, and 8^th columns.

Results of ConsumerLab.com Testing of Walnuts

(Click arrows or swipe left or right to see all columns)

Unless otherwise noted, information about the products listed above is based on the samples purchased by ConsumerLab.com (CL) for this Product Review. The samples are from a single lot of the respective product. Be aware that there may lot-to-lot variation in products, particularly natural products. Manufacturers may change ingredients and label information at any time, so be sure to check labels carefully when evaluating the product you use or buy as it may be different from the product we tested. Manufacturers may also change ingredient suppliers, which can affect product quality. Pricing can change over time and vary based on retailer, promotions, and other factors.

The information contained in this report is based on the compilation and review of information from product labeling and analytic testing. CL applies what it believes to be the most appropriate testing methods and standards. The information in this report does not reflect the opinion or recommendation of CL, its officers or employees. CL cannot assure the accuracy of information.

Products tested in 2023

ConsumerTips™:

What to Look for When Buying:
It is difficult to determine the quality of walnuts before buying them, but if you can see the walnuts, look for shelled walnut kernels that are light in color, as they are more likely to be fresh, and, if you want walnut halves rather than pieces, look carefully at what is in the package since many products are mostly pieces — even when labeled as halves and pieces -- as noted earlier.

Tips on Using:
Soaking:
If you do not care for the astringent taste that can occur with walnuts, which is typically caused by the attached paper-like seed coat ("pellicle"), soaking walnuts for several hours in water can reduce the astringent taste -- likely by removing some of the pellicle and the phenolic compounds that it contains. Re-dry the walnuts afterward to reduce the chance of mold growth.

Storage:
As noted earlier, packages of walnuts are typically filled with nitrogen, displacing oxygen that would otherwise cause oxidation and spoilage. If unopened, walnuts packaged this way can retain freshness for at least 13 months at room temperature so long as the packaging material has low oxygen permeability. Once opened, oxygen in the air begins to oxidize walnuts, giving them a rancid taste within a few months, but keeping an open package of walnuts in the refrigerator will greatly slow oxidation. A study found the optimal temperature for refrigerating walnuts to be between 32° and 38° F. If you don't plan on using walnuts for more than one year, it is fine to freeze walnuts (Jensen, J Ag Food Chem 2003).

Concerns and Cautions:

As noted earlier, mold and mycotoxins (including aflatoxins) produced by mold can occur on walnut kernels. Grading of walnuts prior to sale helps eliminate risks associated with the toxins, and only Grade No. 1 walnuts are permitted for sale in the U.S.

Walnuts have proteins that can trigger tree nut allergies, which can be severe. People with walnut allergies, or other allergens with cross-reactivity to walnuts, such as other tree nuts and even certain fruits, should be careful consuming walnuts (U Manchester, 2006; AAAI, 2020). Walnuts can also trigger oral allergy syndrome, which may cause mouth itching, and is due to cross-reactivity to pollen allergens (AAAI, 2020).

As noted earlier, some people may experience mouth irritation when eating walnuts due to the astringent phenolic compounds in the thin pellicle covering walnut kernels. Consuming walnuts in which this layer has been largely removed (mechanically or by soaking) may reduce the occurrence of this reaction.

Although walnuts provide iron, consumption of walnuts may reduce absorption of iron (Macfarlane, Am J Clin Nutr 1988). If you are low in iron, it may be best to consume walnuts several hours apart from when you take iron supplements or consume an iron-rich meal.

Be aware that, like other nuts, walnuts contain oxalates, which, along with vitamin C, can contribute to the formation of calcium oxalate kidney stones and oxalate crystal nephropathy in some individuals. However, a 1 oz. serving of walnuts contains approximately 11.7 mg of oxalate, which is less than the amounts found in the same serving size of almonds (107 mg), cashews (63.5 mg) or peanuts (45.2 mg) (see our table of oxalate amounts in foods).

Glyphosate and other herbicides are often applied to walnut trees, but this does not appear to pose a health risk with regard to eating shelled walnuts. The pesticides are applied pre-harvest to the plants (including to the husk of the walnut fruit that surrounds the walnut shell). There do not appear to be reports of these herbicides occurring in the edible walnut kernels (the walnut "meat") or posing a health risk.

+— 16 sources

In addition the results of its expert testing, ConsumerLab uses only high-quality, evidence based, information sources. These sources include peer-reviewed studies and information from agencies such as the FDA and USDA, and the National Academy of Medicine. On evolving topics, studies from pre-print journals may be sourced. All of our content is reviewed by medical doctors and doctoral-level experts in pharmacology, toxicology, and chemistry. We continually update and medically review our information to keep our content trustworthy, accurate, and reliable. The following sources are referenced in this article:

Information on this site is provided for informational purposes only. It is not an endorsement of any product nor is it meant to substitute for the advice provided by physicians or other healthcare professionals. The information contained herein should not be used for diagnosing or treating a health problem or disease. Consumers should inform their healthcare providers of the dietary supplements they take.

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Shelled Walnuts (Halves & Pieces)

See Our Top Picks for Walnuts

Quick Summary

What They Are:

What It Does:

Lowering cholesterol and heart disease risk

Lowering blood pressure

Improving bone health

Quality Concerns and Tests Performed:

What CL Found:

Top Picks:

Test Results by Product:

Results of ConsumerLab.com Testing of Walnuts

ConsumerTips™:

Concerns and Cautions:

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Shelled Walnuts (Halves & Pieces)

See Our Top Picks for Walnuts

Quick Summary

What They Are:

What It Does:

Lowering cholesterol and heart disease risk

Lowering blood pressure

Improving bone health

Quality Concerns and Tests Performed:

What CL Found:

Top Picks:

Test Results by Product:

Results of ConsumerLab.com Testing of Walnuts

ConsumerTips™:

Concerns and Cautions:

Latest Clinical Research Updates for Shelled Walnuts (Halves & Pieces)

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June 04, 2024

Featured In

OUR MISSION: To identify the best quality health and nutritional products through independent testing.