Nuts
Blanched Kernel
Blanched brazil nut kernels have the pellicle removed for paler pastes and light sweets. Flavour stays creamy and rich; colour is cleaner. Dry thoroughly after blanching—wet meats scorch unevenly. Freeze for quality. Blanching is colour work, not a selenium or rancidity fix. Tree-nut allergen.
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 67.7 g
- Saturated Fat 16.9 g
- Trans Fat 0 g
- Monounsaturated Fat 26.4 g
- Polyunsaturated Fat 24.4 g
- Cholesterol 0 mg
- Sodium 4.81 mg
- Salt 0.01 g
- Total Carbohydrate 11.7 g
- Dietary Fibre 7.13 g
- Total Sugars 2.18 g
- Complex / starch 0.48 g
- Protein 14.3 g
- Water 3.57 g
- Energy 714 kcal
- Water 3.57 g
- Carbohydrates 11.7 g
- Protein 14.3 g
- Fat 67.7 g
- Saturated Fat 16.9 g
- Monounsaturated Fat 26.4 g
- Polyunsaturated Fat 24.4 g
- Omega-3 1.95 g
- Vitamins 93 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.24 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 2.31 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 16.9 µg
- Vitamin B9 — Folate 44.7 µg
- Vitamin C 2 mg
- Vitamin E 5.5 mg
- Vitamin K 5.4 µg
- Minerals 320 mg
- Major Minerals 319 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.24 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 2.31 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.17 · vitamin-b7-biotin: 16.9 · vitamin-b9-folate: 44.7 · vitamin-e: 5.5 · vitamin-k: 5.4 ·
Minerals
Brazil nut kernel: very high fat, notable selenium when whole kernels are eaten.
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.