Nuts
Butter
Ginkgo butter is rare and should only be made from properly cooked kernels in modest batches. Portion discipline still applies because of ginkgotoxin concerns. Most cooks are better served by whole cooked nuts in chawanmushi and congee than by bulk butter experiments. Label clearly as specialty seed. Sour or rubbery cooked meats will not make a good spread.
Track this ingredient
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 81 g
- Saturated Fat 57.5 g
- Trans Fat 0 g
- Monounsaturated Fat 20.9 g
- Polyunsaturated Fat 2.62 g
- Cholesterol 0 mg
- Sodium 4.72 mg
- Salt 0.01 g
- Total Carbohydrate 0.1 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0.9 g
- Water 16 g
- Energy 733 kcal
- Water 16 g
- Carbohydrates 0.1 g
- Protein 0.9 g
- Fat 81 g
- Saturated Fat 57.5 g
- Monounsaturated Fat 20.9 g
- Polyunsaturated Fat 2.62 g
- Omega-3 0.39 g
- Vitamins 85 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.21 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.08 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 15.1 µg
- Vitamin B9 — Folate 40 µg
- Vitamin C 2 mg
- Vitamin E 4.9 mg
- Vitamin K 4.9 µg
- Minerals 374 mg
- Major Minerals 373 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: 2.08 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.15 · vitamin-b7-biotin: 15.1 · vitamin-b9-folate: 40 · vitamin-e: 4.9 · vitamin-k: 4.9 ·
Minerals
Butter of Ginkgo Nut: composition reflects this culinary part relative to the whole ingredient.
History
Mashed cooked ginkgo appeared in regional dishes more than as jarred Western-style nut paste.
Specialty pastes remained rare; whole cooked nuts dominate trade.