Nuts

Flour

Candlenut flour should be milled from heat-treated kernels, never marketed as a raw trail- mix powder. It is an oily thickener more than a high-rise baking flour—use sparingly in spice blends and regional batters that expect cooked candlenut richness. Sift, weigh, and store cool because residual fat oxidises quickly. Paint-smelling flour is stale refuse. Do not serve raw flour as a snack coating. Tree-nut style oilseed rules apply; cook through in the dish.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BakedDredgedMilledThickened

Traits

FineMilledStarchyVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 617

Amount per 100 g

Total Fat 49.9 g
Saturated Fat 7.15 g
Trans Fat 0 g
Monounsaturated Fat 27.8 g
Polyunsaturated Fat 13.4 g
Cholesterol 0 mg
Sodium 5.01 mg
Salt 0.01 g
Total Carbohydrate 18.4 g
Dietary Fibre 5.47 g
Total Sugars 4.12 g
Complex / starch 5.19 g
Protein 18.5 g
Water 3.76 g

Detailed nutrients

Energy 617 kcal
Water 3.76 g
Carbohydrates 18.4 g
- Sugars 4.12 g
- Starch 5.19 g
- Fibre 5.47 g
Protein 18.5 g
Fat 49.9 g
- Saturated Fat 7.15 g
- Monounsaturated Fat 27.8 g
- Polyunsaturated Fat 13.4 g
  - Omega-3 1.34 g
Vitamins 79.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.2 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 1.93 mg
- Vitamin B5 — Pantothenic Acid 0.48 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 14 µg
- Vitamin B9 — Folate 36.9 µg
- Vitamin C 2 mg
- Vitamin E 4.52 mg
- Vitamin K 4.5 µg
Minerals 293 mg
- Major Minerals 291 mg
  - Calcium 53 mg
  - Sodium 5.01 mg
  - Potassium 233 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.2 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 1.93 · vitamin-b5-pantothenic-acid: 0.48 · vitamin-b6: 0.14 · vitamin-b7-biotin: 14 · vitamin-b9-folate: 36.9 · vitamin-e: 4.52 · vitamin-k: 4.5 ·

Minerals

Sodium: 5.01 · Potassium: 233 · Calcium: 53 · Iron: 1.5 ·

Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.

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.