Nuts
Pellicle
Brazil nut pellicle as a section is the thin seed-coat fraction after shelling—not the hard shell and not the ouriço pod. It tints batters and adds flecks; pale pastes remove it. Sieve dust away from white icings. Compost removed skins. Do not eat shell grit thinking it is pellicle.
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 53.1 g
- Saturated Fat 6.74 g
- Trans Fat 0 g
- Monounsaturated Fat 29 g
- Polyunsaturated Fat 14 g
- Cholesterol 0 mg
- Sodium 5.11 mg
- Salt 0.01 g
- Total Carbohydrate 17 g
- Dietary Fibre 7.77 g
- Total Sugars 4.15 g
- Complex / starch 5.2 g
- Protein 17.1 g
- Water 4.09 g
- Energy 629 kcal
- Water 4.09 g
- Carbohydrates 17 g
- Protein 17.1 g
- Fat 53.1 g
- Saturated Fat 6.74 g
- Monounsaturated Fat 29 g
- Polyunsaturated Fat 14 g
- Omega-3 1.4 g
- Vitamins 77.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.18 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.75 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 12.7 µg
- Vitamin B9 — Folate 33.4 µg
- Vitamin C 2 mg
- Vitamin E 5.88 mg
- Vitamin K 5.8 µg
- Minerals 291 mg
- Major Minerals 289 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: 1.75 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.13 · vitamin-b7-biotin: 12.7 · vitamin-b9-folate: 33.4 · vitamin-e: 5.88 · vitamin-k: 5.8 ·
Minerals
Pellicle of Brazil Nut: composition reflects this culinary part relative to the whole ingredient.
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.