Nuts

Whole

Whole candlenut means intact in-shell or unbroken shelled units before toasting for spice pastes. Buying whole lets you control heat treatment and grind freshness instead of trusting anonymous pre-ground powder. Crack, toast, then grind—never snack the raw meats. Reject mouldy, insect-damaged, or paint-smelling lots. Keep cool; oil content is high. Whole form is a storage and process starting point, not a cocktail nut.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

In Shell

Shelled

Characteristics

Preparations

FreshRoastedStoredWhole

Traits

FlexibleIntactStorage FormVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 580

Amount per 100 g

Total Fat 54.8 g
Saturated Fat 6.96 g
Trans Fat 0 g
Monounsaturated Fat 29.3 g
Polyunsaturated Fat 13.5 g
Cholesterol 0 mg
Sodium 4.88 mg
Salt 0.01 g
Total Carbohydrate 18.3 g
Dietary Fibre 8.33 g
Total Sugars 3.9 g
Complex / starch 4.8 g
Protein 18.9 g
Water 3.95 g

Detailed nutrients

Energy 580 kcal
Water 3.95 g
Carbohydrates 18.3 g
- Sugars 3.9 g
- Starch 4.8 g
- Fibre 8.33 g
Protein 18.9 g
Fat 54.8 g
- Saturated Fat 6.96 g
- Monounsaturated Fat 29.3 g
- Polyunsaturated Fat 13.5 g
  - Omega-3 1.35 g
Vitamins 86.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.22 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 40.7 µg
- Vitamin C 2 mg
- Vitamin E 4.99 mg
- Vitamin K 4.9 µg
Minerals 344 mg
- Major Minerals 343 mg
  - Calcium 54 mg
  - Sodium 4.88 mg
  - Potassium 284 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.22 · 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: 40.7 · vitamin-e: 4.99 · vitamin-k: 4.9 ·

Minerals

Sodium: 4.88 · Potassium: 284 · Calcium: 54 · 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.