Nuts

Whole Kernel

Whole brazil nut kernels are unbroken creamy meats for snacking and controlled chopping. Intact surfaces oxidise a little slower than pieces and show quality clearly—plump ivory colour and clean aroma. Toast gently if wanted, cool fully, freeze surplus. Pick out rancid pieces; one bad kernel is memorable. A few nuts can meet daily selenium needs— measure portions. Tree-nut allergen.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

RawRoasted

Traits

CrunchyIntact KernelSnack FormWhole

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 594

Amount per 100 g

Total Fat 54.4 g
Saturated Fat 6.9 g
Trans Fat 0 g
Monounsaturated Fat 27.8 g
Polyunsaturated Fat 13.3 g
Cholesterol 0 mg
Sodium 5.16 mg
Salt 0.01 g
Total Carbohydrate 18.4 g
Dietary Fibre 8.03 g
Total Sugars 3.8 g
Complex / starch 4.91 g
Protein 17.7 g
Water 4.23 g

Detailed nutrients

Energy 594 kcal
Water 4.23 g
Carbohydrates 18.4 g
- Sugars 3.8 g
- Starch 4.91 g
- Fibre 8.03 g
Protein 17.7 g
Fat 54.4 g
- Saturated Fat 6.9 g
- Monounsaturated Fat 27.8 g
- Polyunsaturated Fat 13.3 g
  - Omega-3 1.33 g
Vitamins 93.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.16 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 2.32 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 17 µg
- Vitamin B9 — Folate 44.9 µg
- Vitamin C 2 mg
- Vitamin E 5.52 mg
- Vitamin K 5.5 µg
Minerals 255 mg
- Major Minerals 253 mg
  - Calcium 34 mg
  - Sodium 5.16 mg
  - Potassium 214 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.16 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 2.32 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.17 · vitamin-b7-biotin: 17 · vitamin-b9-folate: 44.9 · vitamin-e: 5.52 · vitamin-k: 5.5 ·

Minerals

Sodium: 5.16 · Potassium: 214 · Calcium: 34 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1000 BCE

Amazonian peoples harvested Brazil nuts from forest trees long before export markets.

1800BR

Export trade named and shipped Brazil nuts widely to Europe and North America.

1950

Wild harvest and shelling industries centred in Brazil, Bolivia, and Peru supplied global snack markets.

2000

Forest conservation and fair-trade narratives elevated Brazil nuts as a non-timber rainforest product.