Nuts
Blanched Kernel
Blanched candlenut kernels have skins loosened for cleaner colour in pale spice pastes. Blanching is not a substitute for thorough cooking—heat treatment for food safety and flavour still follows. Dry thoroughly after blanching so later toasting does not scorch unevenly. Pale meats brown faster; watch colour. Keep cool after processing.
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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 64.3 g
- Saturated Fat 4.73 g
- Trans Fat 0 g
- Monounsaturated Fat 18.9 g
- Polyunsaturated Fat 40.6 g
- Cholesterol 0 mg
- Sodium 4.88 mg
- Salt 0.01 g
- Total Carbohydrate 9.5 g
- Dietary Fibre 3.8 g
- Total Sugars 1.9 g
- Complex / starch 0.95 g
- Protein 19 g
- Water 5.1 g
- Energy 692 kcal
- Water 5.1 g
- Carbohydrates 9.5 g
- Protein 19 g
- Fat 64.3 g
- Saturated Fat 4.73 g
- Monounsaturated Fat 18.9 g
- Polyunsaturated Fat 40.6 g
- Omega-3 3.25 g
- Vitamins 81.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.2 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 1.98 mg
- Vitamin B5 — Pantothenic Acid 0.49 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 14.4 µg
- Vitamin B9 — Folate 38.1 µg
- Vitamin C 2 mg
- Vitamin E 4.67 mg
- Vitamin K 4.6 µg
- Minerals 284 mg
- Major Minerals 283 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: 1.98 · vitamin-b5-pantothenic-acid: 0.49 · vitamin-b6: 0.15 · vitamin-b7-biotin: 14.4 · vitamin-b9-folate: 38.1 · vitamin-e: 4.67 · vitamin-k: 4.6 ·
Minerals
Candlenut (kukui) kernel: oil-rich, traditionally cooked before eating.
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.