Nuts

Blanched Kernel

Blanched acorn kernels have had the brown pellicle loosened with hot water or steam and rubbed away, leaving a paler meat for fine pastes and light-coloured baking. Blanching is a colour step, not a substitute for tannin leaching—meats should already be mild, or bitter compounds remain under the skin. Dry thoroughly after blanching so later toasting does not steam or scorch unevenly. Pale stock browns faster on the tray; watch colour more than the clock. Use when speckled skin would muddy jelly, icing, or refined cakes. Quality blanched pieces look even cream to light tan without grey wet spots. Store sealed and cool once dry; the extra handling invites moisture if packing is careless.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BlanchedGroundPaste

Traits

CleanConfectioneryPaleSkin Removed

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 505

Amount per 100 g

Total Fat 30.6 g
Saturated Fat 4.83 g
Trans Fat 0 g
Monounsaturated Fat 17.7 g
Polyunsaturated Fat 8.05 g
Cholesterol 0 mg
Sodium 4.88 mg
Salt 0.01 g
Total Carbohydrate 49.4 g
Dietary Fibre 11.4 g
Total Sugars 4.27 g
Complex / starch 33.3 g
Protein 8 g
Water 7.65 g

Detailed nutrients

Energy 505 kcal
Water 7.65 g
Carbohydrates 49.4 g
- Sugars 4.27 g
- Starch 33.3 g
- Fibre 11.4 g
Protein 8 g
Fat 30.6 g
- Saturated Fat 4.83 g
- Monounsaturated Fat 17.7 g
- Polyunsaturated Fat 8.05 g
  - Omega-3 0.64 g
Vitamins 82.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.2 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 2 mg
- Vitamin B5 — Pantothenic Acid 0.5 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 14.6 µg
- Vitamin B9 — Folate 38.4 µg
- Vitamin C 2 mg
- Vitamin E 4.71 mg
- Vitamin K 4.7 µg
Minerals 304 mg
- Major Minerals 303 mg
  - Calcium 59 mg
  - Sodium 4.88 mg
  - Potassium 239 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.2 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 2 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.15 · vitamin-b7-biotin: 14.6 · vitamin-b9-folate: 38.4 · vitamin-e: 4.71 · vitamin-k: 4.7 ·

Minerals

Sodium: 4.88 · Potassium: 239 · Calcium: 59 · Iron: 1.5 ·

Leached acorn kernel: starch-forward with substantial fat; not as oil-dense as tree nuts.

History

1200

Cooks loosened seed skins in hot water to pale kernels for refined sweets and sauces.

1850

Commercial blanching lines supported marzipan and pale confectionery industries.

2000

Blanched kernels remained standard for fine pastry colour control.