Nuts
Flour
Ginkgo flour is an uncommon powder milled from cooked, dried ginkgo nuts, a specialty East Asian processing product rather than a supermarket gluten-free staple. Because ginkgo seeds are eaten cooked and in limited amounts, flour should come from properly prepared kernels. Uses are niche: experimental noodles, traditional sweets, or specialty blends. A good flour is dry, pale, and clearly labelled ginkgo with food-grade provenance. A bad flour is anonymous, musty, or sold without portion guidance. Store cool and airtight. This is not almond flour; do not dose it like neutral starch in large volumes.
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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 52.7 g
- Saturated Fat 6.68 g
- Trans Fat 0 g
- Monounsaturated Fat 28.8 g
- Polyunsaturated Fat 13.3 g
- Cholesterol 0 mg
- Sodium 4.97 mg
- Salt 0.01 g
- Total Carbohydrate 18 g
- Dietary Fibre 5.53 g
- Total Sugars 4.22 g
- Complex / starch 5.2 g
- Protein 18.5 g
- Water 3.75 g
- Energy 600 kcal
- Water 3.75 g
- Carbohydrates 18 g
- Protein 18.5 g
- Fat 52.7 g
- Saturated Fat 6.68 g
- Monounsaturated Fat 28.8 g
- Polyunsaturated Fat 13.3 g
- Omega-3 1.33 g
- Vitamins 83.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.21 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 2.04 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 14.9 µg
- Vitamin B9 — Folate 39.3 µg
- Vitamin C 2 mg
- Vitamin E 4.82 mg
- Vitamin K 4.8 µg
- Minerals 320 mg
- Major Minerals 319 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: 0.15 · vitamin-b3-niacin: 2.04 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.15 · vitamin-b7-biotin: 14.9 · vitamin-b9-folate: 39.3 · vitamin-e: 4.82 · vitamin-k: 4.8 ·
Minerals
Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.
History
Occasional ground ginkgo products appeared in regional Chinese food processing.
Specialty ginkgo powders entered limited export novelty channels.
Chefs used ginkgo flour sparingly in experimental dishes.