Nuts

Flour

Brazil nut flour is a fine, very oily mill of dried kernels—too rich to behave like wheat flour without eggs, starches, or blends. Baked flavour is creamy and tropical when the stock is fresh. Freeze opened bags; paint-smelling flour is dead. Ouriço cracking and shelling already happened upstream—flour work is milling and storage, not forest harvest. Selenium concentration means modest use in daily baking. Sift before measuring. Tree-nut allergen.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BakedBlendedMilled

Traits

DenseFineGluten FreeMilledOily FlourRich

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 605

Amount per 100 g

Total Fat 54.4 g
Saturated Fat 6.91 g
Trans Fat 0 g
Monounsaturated Fat 29 g
Polyunsaturated Fat 13.4 g
Cholesterol 0 mg
Sodium 5.04 mg
Salt 0.01 g
Total Carbohydrate 18.1 g
Dietary Fibre 5.3 g
Total Sugars 4.06 g
Complex / starch 5.33 g
Protein 17.2 g
Water 3.6 g

Detailed nutrients

Energy 605 kcal
Water 3.6 g
Carbohydrates 18.1 g
- Sugars 4.06 g
- Starch 5.33 g
- Fibre 5.3 g
Protein 17.2 g
Fat 54.4 g
- Saturated Fat 6.91 g
- Monounsaturated Fat 29 g
- Polyunsaturated Fat 13.4 g
  - Omega-3 1.34 g
Vitamins 77.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.18 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.74 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 12.6 µg
- Vitamin B9 — Folate 33.2 µg
- Vitamin C 2 mg
- Vitamin E 5.85 mg
- Vitamin K 5.8 µg
Minerals 321 mg
- Major Minerals 319 mg
  - Calcium 67 mg
  - Sodium 5.04 mg
  - Potassium 247 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.18 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 1.74 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.13 · vitamin-b7-biotin: 12.6 · vitamin-b9-folate: 33.2 · vitamin-e: 5.85 · vitamin-k: 5.8 ·

Minerals

Sodium: 5.04 · Potassium: 247 · Calcium: 67 · Iron: 1.5 ·

Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.

History

1980

Ground Brazil-nut butters and pastes entered natural-food markets with other seed butters.

2015

Dairy-free cheese makers favoured Brazil-nut pastes for creamy body.