Abstract
THE fact that unripe walnuts (Juglans regia) contain very large amounts of vitamin C appears to have been first reported by Gergelezhiu1 in 1937. This remarkable observation that a fruit as large as the walnut contains 1,000–3,000 mgm. of vitamin C per 100 gm. appears to have been overlooked in English-speaking countries although the findings have since been confirmed by German workers2. It has been shown by the Russian author that the vitamin C content is at its highest at the stage of development when the kernel is soft and just before the formation of the shell.
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