| Property | Specification |
| Scientific Name | Juglans regia |
| Common Name | Walnut |
| Shape | Rounded, with irregular lobes |
| Color | Light to dark brown (outer shell); light cream to pale yellow (kernel) |
| Size | Length: 3.5 to 4.5 cm |
| Weight | 10-15 grams per whole walnut (with shell) |
| Texture | Rough, hard (shell); smooth, soft, and slightly crunchy (kernel) |
| Taste | Rich, slightly bitter, nutty |
| Moisture Content | 4-5% |
| Fat Content | 60-65% (mainly polyunsaturated fats) |
| Protein Content | 15-20% |
| Carbohydrate Content | 14-16% |
| Energy Content | 650-700 kcal per 100g |
| Shell Type | Hard-shelled (sometimes with a thin, papery inner skin) |
| Grade | Fancy, Extra Fancy, or Standard |
| Defects | Broken, split, shriveled, moldy, or rancid kernels |