Anitas Organic Products

Why its so great!

Walnuts contain a number of essential vitamins and minerals, including vitamin E, B vitamins and magnesium. Vitamin E is an important antioxidant that protects cell membranes from free radical damage. The B vitamins help to convert the food you eat into energy. Magnesium is a mineral that helps to regulate your blood pressure.

An Idea for Preparation

In whatever style you decide to prepare walnuts, it's worth including the skin. The skin is that whitish, sometimes waxy, sometimes flaky, outermost part of the walnut (once it has been shelled). Approximately 90% of the phenols in walnuts are found in the skin, including key phenolic acids, tannins, and flavonoids. Preparing walnuts can be quite simple! Just chop and serve on your favorite salad, vegetable dish, fruit, or dessert.

Country of Origin


Revered as symbol of intellectuality - their shape resembles that of brain!

Healthy Benefits

Research from the Harvard Nurses' Study indicates that eating a quarter cup of walnuts five times a week may reduce the risk of heart disease by as much as 35 percent. These effects have been linked to the anti-clotting and cholesterol-lowering properties of the omega-3 fatty acids contained in walnuts. Walnuts contain other nutrients such as zinc, iron, folate, calcium, vitamins A, E, and C. They are also a good source of vegetable protein and easily fit into the Meat & Alternates category in the Canadian Food Guide to Healthy Eating. Caution - while most of the fat is the heart-healthy unsaturated type, walnuts are high in overall fat and calories. One ounce or the equivalent of 14 walnut halves provides approximately 185 calories and 18.5 grams of fat.

" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever.  We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."

Suzanne Fielden
Rocky Mountain Flatbread