Nuts

Blanched Kernel

Blanched black walnut kernels have had the dark pellicle loosened and rubbed away for lighter-coloured pastes and confections. Flavour stays boldly walnut but slightly cleaner than skin-on stock; it will never taste as mild as Persian walnut. Dry thoroughly after blanching—wet meats scorch unevenly later. Blanched pieces brown faster on the tray; watch colour. Freeze for storage. Blanching is colour work, not a cure for rancidity. Label as tree nut.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BlanchedGroundPaste

Traits

CleanConfectioneryPaleSkin Removed

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 676

Amount per 100 g

Total Fat 60.2 g
Saturated Fat 5.42 g
Trans Fat 0 g
Monounsaturated Fat 16.9 g
Polyunsaturated Fat 37.9 g
Cholesterol 0 mg
Sodium 4.73 mg
Salt 0.01 g
Total Carbohydrate 9.5 g
Dietary Fibre 6.46 g
Total Sugars 1.05 g
Complex / starch 0.48 g
Protein 24 g
Water 4.59 g

Detailed nutrients

Energy 676 kcal
Water 4.59 g
Carbohydrates 9.5 g
- Sugars 1.05 g
- Starch 0.48 g
- Fibre 6.46 g
Protein 24 g
Fat 60.2 g
- Saturated Fat 5.42 g
- Monounsaturated Fat 16.9 g
- Polyunsaturated Fat 37.9 g
  - Omega-3 3.03 g
Vitamins 107 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.17 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.7 mg
- Vitamin B5 — Pantothenic Acid 0.42 mg
- Vitamin B6 0.12 mg
- Vitamin B7 — Biotin 17.7 µg
- Vitamin B9 — Folate 46.8 µg
- Vitamin C 2 mg
- Vitamin E 17.3 mg
- Vitamin K 5.7 µg
Minerals 356 mg
- Major Minerals 355 mg
  - Calcium 35 mg
  - Sodium 4.73 mg
  - Potassium 315 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: 1.7 · vitamin-b5-pantothenic-acid: 0.42 · vitamin-b6: 0.12 · vitamin-b7-biotin: 17.7 · vitamin-b9-folate: 46.8 · vitamin-e: 17.25 · vitamin-k: 5.7 ·

Minerals

Sodium: 4.73 · Potassium: 315 · Calcium: 35 · Iron: 1.5 ·

Black walnut kernel: high protein and polyunsaturated fat, bold flavour.

History

1200

Cooks loosened seed skins in hot water to pale kernels for refined sweets and sauces.

1850

Commercial blanching lines supported marzipan and pale confectionery industries.

2000

Blanched kernels remained standard for fine pastry colour control.