Nuts
In Shell
In-shell acorns are whole oak nuts still sealed in woody pericarp, the usual form for forage storage and bulk trade before any kitchen work. The shell slows oxygen and light, so sound dry lots keep better than open shelled meats in a warm room. Crack only what you will process soon; once open, meats need prompt leaching and drying. Reject nuts with weevil holes, mould at the cap, or a light hollow rattle. Species mix matters—white-oak and red-oak groups leach on different schedules—so label bins by type when you can. In- shell product is not a ready snack; tannins still wait inside. Use a firm cracker or hammer and pick shell shards carefully before any soak.
Track this ingredient
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 20.8 g
- Saturated Fat 3.29 g
- Trans Fat 0 g
- Monounsaturated Fat 12.1 g
- Polyunsaturated Fat 5.47 g
- Cholesterol 0 mg
- Sodium 5.11 mg
- Salt 0.01 g
- Total Carbohydrate 58.8 g
- Dietary Fibre 8.3 g
- Total Sugars 3.94 g
- Complex / starch 4.81 g
- Protein 5.55 g
- Water 10.9 g
- Energy 445 kcal
- Water 10.9 g
- Carbohydrates 58.8 g
- Protein 5.55 g
- Fat 20.8 g
- Saturated Fat 3.29 g
- Monounsaturated Fat 12.1 g
- Polyunsaturated Fat 5.47 g
- Omega-3 0.44 g
- Vitamins 82.3 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 0.49 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 14.5 µg
- Vitamin B9 — Folate 38.4 µg
- Vitamin C 2 mg
- Vitamin E 4.7 mg
- Vitamin K 4.7 µg
- Minerals 271 mg
- Major Minerals 269 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: 0.49 · vitamin-b6: 0.15 · vitamin-b7-biotin: 14.5 · vitamin-b9-folate: 38.4 · vitamin-e: 4.7 · vitamin-k: 4.7 ·
Minerals
Shell is largely mineral; edible value is minimal except as calcium source when finely prepared.
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.