Nuts

Butter

Candlenut butter is a cooked oily spread ground from heat-treated kernels until spoonable. It is defined by cooking—raw candlenut butter is not a safe toast snack. Flavour should be mild and rich for small uses in sauces and spice pastes, not as a kid-friendly peanut butter clone. Stir separated oil back in; keep jars cool. Scorching turns the fat acrid. Good butter smells clean; varnish means discard. Always cook-first identity.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

Cooked Into SaucesFreshMeltedSoftenedWhipped

Traits

EmulsifiedRichSpreadable

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 733

Amount per 100 g

Total Fat 81 g
Saturated Fat 57.5 g
Trans Fat 0 g
Monounsaturated Fat 20.9 g
Polyunsaturated Fat 2.62 g
Cholesterol 0 mg
Sodium 5.01 mg
Salt 0.01 g
Total Carbohydrate 0.1 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 0.9 g
Water 16 g

Detailed nutrients

Energy 733 kcal
Water 16 g
Carbohydrates 0.1 g
Protein 0.9 g
Fat 81 g
- Saturated Fat 57.5 g
- Monounsaturated Fat 20.9 g
- Polyunsaturated Fat 2.62 g
  - Omega-3 0.39 g
Vitamins 92.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.23 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 2.29 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 16.7 µg
- Vitamin B9 — Folate 44.2 µg
- Vitamin C 2 mg
- Vitamin E 5.42 mg
- Vitamin K 5.4 µg
Minerals 273 mg
- Major Minerals 271 mg
  - Calcium 43 mg
  - Sodium 5.01 mg
  - Potassium 223 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.23 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 2.29 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.17 · vitamin-b7-biotin: 16.7 · vitamin-b9-folate: 44.2 · vitamin-e: 5.42 · vitamin-k: 5.4 ·

Minerals

Sodium: 5.01 · Potassium: 223 · Calcium: 43 · Iron: 1.5 ·

Butter of Candlenut: composition reflects this culinary part relative to the whole ingredient.

History

800

Ground cooked candlenut pastes thickened curries and sambals in Island Southeast Asia.

1950

Urban cooks still pounded kemiri into daily rempah despite industrial spice pastes.

2010

Packaged candlenut pastes and frozen rempah bases served diaspora kitchens.