Nuts
Roasted Kernel
Roasted acorn kernels are leached meats finished with dry heat to deepen cereal aroma and firm the exterior. Because acorn is starch-forward, roasting behaves more like toasting grain than oiling a macadamia—colour shifts from cream toward gold, then turns harsh if pushed too far. Light roast suits meal and paste; darker roast can taste burnt-starch rather than rich nut. Cool trays fully before packing so steam does not soften the set. Roasted stock stales faster than plain dried meats, so grind soon or store cold. Never roast as a shortcut past leaching; heat does not erase tannin astringency. Good roasted pieces smell toasty and clean; bitter smoke or varnish notes mean overdone or rancid fat.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 31.2 g
- Saturated Fat 4.93 g
- Trans Fat 0 g
- Monounsaturated Fat 18.1 g
- Polyunsaturated Fat 8.21 g
- Cholesterol 0 mg
- Sodium 5.15 mg
- Salt 0.01 g
- Total Carbohydrate 52 g
- Dietary Fibre 12 g
- Total Sugars 4.5 g
- Complex / starch 35 g
- Protein 8.4 g
- Water 4.13 g
- Energy 522 kcal
- Water 4.13 g
- Carbohydrates 52 g
- Protein 8.4 g
- Fat 31.2 g
- Saturated Fat 4.93 g
- Monounsaturated Fat 18.1 g
- Polyunsaturated Fat 8.21 g
- Omega-3 0.66 g
- Vitamins 78.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.19 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.9 mg
- Vitamin B5 — Pantothenic Acid 0.47 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 13.8 µg
- Vitamin B9 — Folate 36.4 µg
- Vitamin C 2 mg
- Vitamin E 4.45 mg
- Vitamin K 4.4 µg
- Minerals 379 mg
- Major Minerals 377 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.19 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.9 · vitamin-b5-pantothenic-acid: 0.47 · vitamin-b6: 0.14 · vitamin-b7-biotin: 13.8 · vitamin-b9-folate: 36.4 · vitamin-e: 4.45 · vitamin-k: 4.4 ·
Minerals
Leached acorn kernel: starch-forward with substantial fat; not as oil-dense as tree nuts.
History
Dry toasting and hearth roasting improved flavour and keeping of shelled nut kernels in many cultures.
Industrial roasters supplied consistent salted and plain roasted kernels to grocers.
Light-roast specialty kernels aimed at pastry and single-origin snack markets.