A. Jeffrey Blumberg, PhD, director of Tufts’ HNRCA Antioxidants Research Laboratory, says: “The problem in answering this question is that very little nutrient information is available on black walnuts except from the principal grower/supplier. In contrast, the available nutritional information on English walnuts comes from diverse sources and has largely been replicated. Nonetheless, in my opinion, the only truly significant difference is in the higher protein content of the black walnut. While some of the vitamins and minerals are higher in black than English walnuts, the differences would contribute very little to total intakes in usual diets.”
