Nuts
Split Kernel
Split acorn kernels are halves or natural breaks of already leached oak meats, exposing more surface for drying, toasting, and even milling. Extra surface area speeds moisture loss and browning, so watch heat carefully or the starch scorches. Splits scatter evenly through rustic batters and coatings when a cook wants visible flecks without grinding to flour. Mechanical cracking often yields splits as a by-product when perfect wholes are scarce; still check for shell shards before service. Flavour should stay mild and earthy after a full leach—splits do not excuse incomplete tannin removal. They stale slightly faster than intact meats, so buy what you will use and keep cool. Prefer dry, firm pieces over chalky or oily ones.
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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 30 g
- Saturated Fat 4.74 g
- Trans Fat 0 g
- Monounsaturated Fat 17.4 g
- Polyunsaturated Fat 7.89 g
- Cholesterol 0 mg
- Sodium 4.9 mg
- Salt 0.01 g
- Total Carbohydrate 52 g
- Dietary Fibre 12 g
- Total Sugars 4.5 g
- Complex / starch 35 g
- Protein 8 g
- Water 7.5 g
- Energy 510 kcal
- Water 7.5 g
- Carbohydrates 52 g
- Protein 8 g
- Fat 30 g
- Saturated Fat 4.74 g
- Monounsaturated Fat 17.4 g
- Polyunsaturated Fat 7.89 g
- Omega-3 0.63 g
- Vitamins 87.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.22 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.15 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 15.7 µg
- Vitamin B9 — Folate 41.5 µg
- Vitamin C 2 mg
- Vitamin E 5.09 mg
- Vitamin K 5 µg
- Minerals 356 mg
- Major Minerals 355 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.22 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 2.15 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.16 · vitamin-b7-biotin: 15.7 · vitamin-b9-folate: 41.5 · vitamin-e: 5.09 · vitamin-k: 5 ·
Minerals
Leached acorn kernel: starch-forward with substantial fat; not as oil-dense as tree nuts.
History
Foraging peoples across oak ranges processed acorns into staple calorie foods after leaching tannins.
Korean and East Asian cuisines developed acorn jelly and starch products (dotorimuk traditions).
Indigenous acorn processing knowledge was documented while settler agriculture displaced oak mast staples in many regions.
Foraging revival and Korean-food interest returned acorn flour and jelly to specialty pantries.