Nuts
Pellicle
Candlenut pellicle as a section is the thin seed coat fraction after shelling. Spice-paste makers usually keep it through toasting; pale pastes may rub it off after heat. Skin work never replaces cooking the kernel. Do not confuse pellicle with woody shell. Compost removed skins.
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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 54 g
- Saturated Fat 6.84 g
- Trans Fat 0 g
- Monounsaturated Fat 26.6 g
- Polyunsaturated Fat 13.8 g
- Cholesterol 0 mg
- Sodium 4.85 mg
- Salt 0.01 g
- Total Carbohydrate 18.7 g
- Dietary Fibre 8.45 g
- Total Sugars 4.01 g
- Complex / starch 4.97 g
- Protein 17.4 g
- Water 3.96 g
- Energy 601 kcal
- Water 3.96 g
- Carbohydrates 18.7 g
- Protein 17.4 g
- Fat 54 g
- Saturated Fat 6.84 g
- Monounsaturated Fat 26.6 g
- Polyunsaturated Fat 13.8 g
- Omega-3 1.38 g
- Vitamins 76.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.18 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.72 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 12.5 µg
- Vitamin B9 — Folate 32.9 µg
- Vitamin C 2 mg
- Vitamin E 5.82 mg
- Vitamin K 5.8 µg
- Minerals 286 mg
- Major Minerals 285 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.18 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 1.72 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.13 · vitamin-b7-biotin: 12.5 · vitamin-b9-folate: 32.9 · vitamin-e: 5.82 · vitamin-k: 5.8 ·
Minerals
Pellicle of Candlenut: composition reflects this culinary part relative to the whole ingredient.
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.