Nuts
Skin
Acorn skin is the thin brown pellicle clinging to the kernel after the woody shell comes off. It concentrates colour and some of the astringency that leaching must still finish in the meat beneath. Rustic meals and whole-kernel porridges often keep the skin for flecks and fibre; pale pastes and fine jellies usually rub or blanch it away. Hot-water loosen, steam, or a light dry heat followed by rubbing are common removal methods. Do not confuse this thin coat with the hard outer shell—different tools, different waste streams. Skin-on meal bakes darker and can taste slightly firmer on the tongue. Quality kernels show intact or evenly rubbed skins without black mould patches. Compost removed pellicle; it is not a garnish.
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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 11.2 g
- Saturated Fat 1.76 g
- Trans Fat 0 g
- Monounsaturated Fat 6.46 g
- Polyunsaturated Fat 2.93 g
- Cholesterol 0 mg
- Sodium 4.82 mg
- Salt 0.01 g
- Total Carbohydrate 72.5 g
- Dietary Fibre 24 g
- Total Sugars 4.5 g
- Complex / starch 6 g
- Protein 3.64 g
- Water 8.67 g
- Energy 405 kcal
- Water 8.67 g
- Carbohydrates 72.5 g
- Protein 3.64 g
- Fat 11.2 g
- Saturated Fat 1.76 g
- Monounsaturated Fat 6.46 g
- Polyunsaturated Fat 2.93 g
- Omega-3 0.23 g
- Vitamins 95 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.17 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.68 mg
- Vitamin B5 — Pantothenic Acid 0.42 mg
- Vitamin B6 0.12 mg
- Vitamin B7 — Biotin 17.6 µg
- Vitamin B9 — Folate 46.5 µg
- Vitamin C 2 mg
- Vitamin E 5.72 mg
- Vitamin K 5.7 µg
- Minerals 278 mg
- Major Minerals 277 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.17 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 1.68 · vitamin-b5-pantothenic-acid: 0.42 · vitamin-b6: 0.12 · vitamin-b7-biotin: 17.6 · vitamin-b9-folate: 46.5 · vitamin-e: 5.72 · vitamin-k: 5.7 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
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.