Nuts
Kernel
Ginkgo kernels are pale seed meats after irritant outer flesh and hard shell are removed. Cook until soft, mildly sweet-resinous, and aromatic—then serve in modest counts in chawanmushi, congee, banquet plates, and limited Korean snacks. Ginkgotoxin concerns mean portion control, especially for children; this is not trail mix. Fresh seasonal, canned, and frozen cooked forms cover supply. Good cooked nuts are plump and clean-smelling; sour liquor or rubbery meats fail. Gloves help when processing outer fruit pulp.
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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 1.7 g
- Saturated Fat 0.27 g
- Trans Fat 0 g
- Monounsaturated Fat 0.72 g
- Polyunsaturated Fat 0.71 g
- Cholesterol 0 mg
- Sodium 4.9 mg
- Salt 0.01 g
- Total Carbohydrate 37 g
- Dietary Fibre 1 g
- Total Sugars 3 g
- Complex / starch 28 g
- Protein 4.3 g
- Water 55 g
- Energy 181 kcal
- Water 55 g
- Carbohydrates 37 g
- Protein 4.3 g
- Fat 1.7 g
- Saturated Fat 0.27 g
- Monounsaturated Fat 0.72 g
- Polyunsaturated Fat 0.71 g
- Omega-3 0.06 g
- Vitamins 93.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.17 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 1.64 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 17.3 µg
- Vitamin B9 — Folate 45.7 µg
- Vitamin C 2 mg
- Vitamin E 5.61 mg
- Vitamin K 5.6 µg
- Minerals 312 mg
- Major Minerals 311 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.17 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 1.64 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.17 · vitamin-b7-biotin: 17.3 · vitamin-b9-folate: 45.7 · vitamin-e: 5.61 · vitamin-k: 5.6 ·
Minerals
Fresh ginkgo nut (after preparation): starchy, low fat, higher moisture than dried tree nuts.
History
Chinese culinary and medicinal traditions recorded ginkgo seed use.
Japanese cuisine adopted ginkgo nuts in savoury steamed and simmered dishes.
Canned and market ginkgo nuts supported urban East Asian cookery year-round.
Global Japanese and Chinese restaurants spread limited ginkgo-nut service worldwide.