Nuts
Shelled
Shelled acorn is kernel stock already cracked free of the woody shell, ready for sorting, leaching, and drying. Convenience is high, but moisture and oxygen reach the meat at once, so warm storage shortens life compared with sound in-shell bins. Inspect for shell shards and insect damage before any soak. Commercial shelled lots should state whether tannins were already leached; raw shelled meats still need full water processing for most oaks. Dry promptly after leaching if you are milling later. Good shelled stock looks clean and firm; grey, slimy, or paint-smelling meats are refuse. Vacuum packs help only if kept cool after opening.
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 25.5 g
- Saturated Fat 4.03 g
- Trans Fat 0 g
- Monounsaturated Fat 14.8 g
- Polyunsaturated Fat 6.71 g
- Cholesterol 0 mg
- Sodium 5.2 mg
- Salt 0.01 g
- Total Carbohydrate 50.2 g
- Dietary Fibre 8.32 g
- Total Sugars 3.89 g
- Complex / starch 5.01 g
- Protein 6.8 g
- Water 7.88 g
- Energy 458 kcal
- Water 7.88 g
- Carbohydrates 50.2 g
- Protein 6.8 g
- Fat 25.5 g
- Saturated Fat 4.03 g
- Monounsaturated Fat 14.8 g
- Polyunsaturated Fat 6.71 g
- Omega-3 0.54 g
- Vitamins 81.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.2 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 1.96 mg
- Vitamin B5 — Pantothenic Acid 0.49 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 14.3 µg
- Vitamin B9 — Folate 37.6 µg
- Vitamin C 2 mg
- Vitamin E 4.61 mg
- Vitamin K 4.6 µg
- Minerals 385 mg
- Major Minerals 383 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: 1.96 · vitamin-b5-pantothenic-acid: 0.49 · vitamin-b6: 0.14 · vitamin-b7-biotin: 14.3 · vitamin-b9-folate: 37.6 · vitamin-e: 4.61 · vitamin-k: 4.6 ·
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.