Nuts

Whole Kernel

Whole candlenut kernels are intact shelled meats ready for toasting and spice-paste work, not raw snack bowls. Toast evenly, cool, then grind or simmer in rempah. Pick out rancid or damaged pieces first—one bad kernel spoils a paste. Keep cool; oil content is high. Never plate them raw beside cocktail almonds.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGroundPreparedRoastedStored Whole

Traits

CrunchyIntactPortionPrep ReadyRecipe UnitShelledStorageWhole Kernel

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 607

Amount per 100 g

Total Fat 50.6 g
Saturated Fat 6.07 g
Trans Fat 0 g
Monounsaturated Fat 25.3 g
Polyunsaturated Fat 19.2 g
Cholesterol 0 mg
Sodium 5.2 mg
Salt 0.01 g
Total Carbohydrate 20 g
Dietary Fibre 8.21 g
Total Sugars 3.89 g
Complex / starch 5.3 g
Protein 18 g
Water 7.44 g

Detailed nutrients

Energy 607 kcal
Water 7.44 g
Carbohydrates 20 g
- Sugars 3.89 g
- Starch 5.3 g
- Fibre 8.21 g
Protein 18 g
Fat 50.6 g
- Saturated Fat 6.07 g
- Monounsaturated Fat 25.3 g
- Polyunsaturated Fat 19.2 g
  - Omega-3 2.88 g
Vitamins 82.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.2 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 2 mg
- Vitamin B5 — Pantothenic Acid 0.5 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 14.6 µg
- Vitamin B9 — Folate 38.5 µg
- Vitamin C 2 mg
- Vitamin E 4.71 mg
- Vitamin K 4.7 µg
Minerals 301 mg
- Major Minerals 299 mg
  - Calcium 32 mg
  - Sodium 5.2 mg
  - Potassium 262 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: 2 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.15 · vitamin-b7-biotin: 14.6 · vitamin-b9-folate: 38.5 · vitamin-e: 4.71 · vitamin-k: 4.7 ·

Minerals

Sodium: 5.2 · Potassium: 262 · Calcium: 32 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

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.