Nuts
Pellicle
The pellicle is the thin seed coat traded or discussed as a processing fraction once acorn kernels are shelled. It holds pigment and a share of surface astringency; pale pastes and jellies usually discard it, while rustic meals may keep flecks. Blanch-and-rub or light heat-and-rub removes it cleanly. Pellicle dust can tint white batters, so sieve if colour must stay pure. Never confuse soft pellicle with hard shell grit—the latter is a dental hazard, not a fibre add-in. Removed skins are compost, not a second ingredient stream.
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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 54.3 g
- Saturated Fat 6.88 g
- Trans Fat 0 g
- Monounsaturated Fat 27.3 g
- Polyunsaturated Fat 14.8 g
- Cholesterol 0 mg
- Sodium 5.15 mg
- Salt 0.01 g
- Total Carbohydrate 18.1 g
- Dietary Fibre 8.18 g
- Total Sugars 3.82 g
- Complex / starch 4.79 g
- Protein 17.6 g
- Water 3.88 g
- Energy 579 kcal
- Water 3.88 g
- Carbohydrates 18.1 g
- Protein 17.6 g
- Fat 54.3 g
- Saturated Fat 6.88 g
- Monounsaturated Fat 27.3 g
- Polyunsaturated Fat 14.8 g
- Omega-3 1.48 g
- Vitamins 89.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.23 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 2.21 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 16.2 µg
- Vitamin B9 — Folate 42.7 µg
- Vitamin C 2 mg
- Vitamin E 5.24 mg
- Vitamin K 5.2 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: 0.23 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 2.21 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.16 · vitamin-b7-biotin: 16.2 · vitamin-b9-folate: 42.7 · vitamin-e: 5.24 · vitamin-k: 5.2 ·
Minerals
Pellicle of Acorn: composition reflects this culinary part relative to the whole ingredient.
History
Cooks loosened seed skins in hot water to pale kernels for refined sweets and sauces.
Commercial blanching lines supported marzipan and pale confectionery industries.
Blanched kernels remained standard for fine pastry colour control.