Nuts

Skin

Brazil nut pellicle is the thin brown coat on shelled meats. Skin-on butters keep flecks and a slightly firmer edge; pale pastes may blanch or rub for cleaner colour. Do not confuse soft pellicle with the hard seed shell or the outer ouriço pod. Compost removed skins. Allergy and selenium notes still attach to the meat, not the discarded coat alone.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Pellicle

Characteristics

Preparations

Blanched OffLeft On

Traits

Optional RemovalPellicleSlightly BitterThinThin Coat

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 539

Amount per 100 g

Total Fat 37.5 g
Saturated Fat 9.38 g
Trans Fat 0 g
Monounsaturated Fat 14.6 g
Polyunsaturated Fat 13.5 g
Cholesterol 0 mg
Sodium 4.85 mg
Salt 0.01 g
Total Carbohydrate 40.5 g
Dietary Fibre 15 g
Total Sugars 2.3 g
Complex / starch 6 g
Protein 9.88 g
Water 8.16 g

Detailed nutrients

Energy 539 kcal
Water 8.16 g
Carbohydrates 40.5 g
- Sugars 2.3 g
- Starch 6 g
- Fibre 15 g
Protein 9.88 g
Fat 37.5 g
- Saturated Fat 9.38 g
- Monounsaturated Fat 14.6 g
- Polyunsaturated Fat 13.5 g
  - Omega-3 1.08 g
Vitamins 95 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.17 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.68 mg
- Vitamin B5 — Pantothenic Acid 0.42 mg
- Vitamin B6 0.12 mg
- Vitamin B7 — Biotin 17.6 µg
- Vitamin B9 — Folate 46.5 µg
- Vitamin C 2 mg
- Vitamin E 5.71 mg
- Vitamin K 5.7 µg
Minerals 324 mg
- Major Minerals 323 mg
  - Calcium 44 mg
  - Sodium 4.85 mg
  - Potassium 274 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: 1.68 · vitamin-b5-pantothenic-acid: 0.42 · vitamin-b6: 0.12 · vitamin-b7-biotin: 17.6 · vitamin-b9-folate: 46.5 · vitamin-e: 5.71 · vitamin-k: 5.7 ·

Minerals

Sodium: 4.85 · Potassium: 274 · Calcium: 44 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

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.