Oil, walnut

Walnut oil scores 27 of 100, placing it in the Low band and ranking 21st of 60 in Fats & oils. Like most oils, it carries no standout percent-DV nutrient tags in this dataset; its profile is essentially 100 percent fat, so the score mostly reflects calorie density rather than any particular shortfall.

In the kitchen, walnut oil is typically drizzled cold over salads, roasted vegetables or pasta rather than used for high-heat frying, since its nutty flavor and delicate compounds are best kept away from a hot pan. The honest caveat: at 9.1 g of saturated fat per 100 g, it still needs to be used by the tablespoon rather than poured freely.