Nuts

Roasted Kernel

Roasted candlenut kernels are the default culinary path—heat-treated until aromatic and safe for paste making. Roasting drives off the raw edge that makes uncooked seeds unsuitable as snacks and builds the mild rich flavour of rempah. Cool fully before grinding. Even roasting matters; burnt candlenut turns bitter and greasy. Keep cool after roasting because high oil stales fast. This is cookery, not cocktail-nut production.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGroundPreparedRoasted

Traits

CrunchyPortionPrep ReadyRoasted KernelShelled

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 709

Amount per 100 g

Total Fat 65.5 g
Saturated Fat 4.83 g
Trans Fat 0 g
Monounsaturated Fat 19.3 g
Polyunsaturated Fat 41.4 g
Cholesterol 0 mg
Sodium 4.99 mg
Salt 0.01 g
Total Carbohydrate 10 g
Dietary Fibre 4 g
Total Sugars 2 g
Complex / starch 1 g
Protein 20 g
Water 2.75 g

Detailed nutrients

Energy 709 kcal
Water 2.75 g
Carbohydrates 10 g
- Sugars 2 g
- Starch 1 g
- Fibre 4 g
Protein 20 g
Fat 65.5 g
- Saturated Fat 4.83 g
- Monounsaturated Fat 19.3 g
- Polyunsaturated Fat 41.4 g
  - Omega-3 3.31 g
Vitamins 86 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.21 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.11 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 15.4 µg
- Vitamin B9 — Folate 40.6 µg
- Vitamin C 2 mg
- Vitamin E 4.97 mg
- Vitamin K 4.9 µg
Minerals 268 mg
- Major Minerals 267 mg
  - Calcium 41 mg
  - Sodium 4.99 mg
  - Potassium 221 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.21 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 2.11 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.16 · vitamin-b7-biotin: 15.4 · vitamin-b9-folate: 40.6 · vitamin-e: 4.97 · vitamin-k: 4.9 ·

Minerals

Sodium: 4.99 · Potassium: 221 · Calcium: 41 · Iron: 1.5 ·

Candlenut (kukui) kernel: oil-rich, traditionally cooked before eating.

History

1000

Dry toasting and hearth roasting improved flavour and keeping of shelled nut kernels in many cultures.

1900

Industrial roasters supplied consistent salted and plain roasted kernels to grocers.

2000

Light-roast specialty kernels aimed at pastry and single-origin snack markets.