Nuts

Split Kernel

Split candlenut kernels toast faster because of extra surface area, so watch heat carefully before grinding into rempah. They are still cook-first ingredients, not ice-cream toppings in the Western snack sense. Check for shell fragments after mechanical cracking. Keep cool; high oil stales quickly. Use splits when even paste grind matters more than perfect whole appearance.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGroundPreparedRoasted

Traits

CrunchyPortionPrep ReadyShelledSplit Kernel

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 683

Amount per 100 g

Total Fat 63 g
Saturated Fat 4.64 g
Trans Fat 0 g
Monounsaturated Fat 18.6 g
Polyunsaturated Fat 39.8 g
Cholesterol 0 mg
Sodium 5.07 mg
Salt 0.01 g
Total Carbohydrate 10 g
Dietary Fibre 4 g
Total Sugars 2 g
Complex / starch 1 g
Protein 19 g
Water 5 g

Detailed nutrients

Energy 683 kcal
Water 5 g
Carbohydrates 10 g
- Sugars 2 g
- Starch 1 g
- Fibre 4 g
Protein 19 g
Fat 63 g
- Saturated Fat 4.64 g
- Monounsaturated Fat 18.6 g
- Polyunsaturated Fat 39.8 g
  - Omega-3 3.18 g
Vitamins 94.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.17 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.66 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 17.4 µg
- Vitamin B9 — Folate 46 µg
- Vitamin C 2 mg
- Vitamin E 5.66 mg
- Vitamin K 5.6 µg
Minerals 295 mg
- Major Minerals 293 mg
  - Calcium 29 mg
  - Sodium 5.07 mg
  - Potassium 259 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.17 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 1.66 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.18 · vitamin-b7-biotin: 17.4 · vitamin-b9-folate: 46 · vitamin-e: 5.66 · vitamin-k: 5.6 ·

Minerals

Sodium: 5.07 · Potassium: 259 · Calcium: 29 · Iron: 1.5 ·

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

History

500

Austronesian cooks used candlenut as an oily thickener in spice pastes across Island Southeast Asia.

1200ID

Candlenut (kemiri) became embedded in Indonesian and Malay spice-paste grammar.

1800US

Hawaiian kukui held cultural importance as oil and food plant beyond pure cuisine.

2000

Diaspora groceries made candlenuts available to cooks outside the tropics.