Nuts

Paste

Ginkgo paste is mashed cooked ginkgo nut, soft and mildly resinous, used in small amounts in East Asian dishes rather than as a jarred breakfast spread. The only sensible path is cook first, then mash. A good paste is smooth, freshly made, and modest in portion. A bad paste is bitter, grey, or left too long after cooking. Use as a tiny accent, not as peanut-butter volume. Refrigerate and finish quickly. Keep childrens portions especially small per food-safety guidance on ginkgo seeds.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDilutedFried In OilStirred

Traits

ConcentratedSalty Or SpicySeasoningSmooth

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 607

Amount per 100 g

Total Fat 52.3 g
Saturated Fat 6.63 g
Trans Fat 0 g
Monounsaturated Fat 28.3 g
Polyunsaturated Fat 14.7 g
Cholesterol 0 mg
Sodium 5.18 mg
Salt 0.01 g
Total Carbohydrate 17.7 g
Dietary Fibre 8.13 g
Total Sugars 3.8 g
Complex / starch 5.1 g
Protein 19 g
Water 3.86 g

Detailed nutrients

Energy 607 kcal
Water 3.86 g
Carbohydrates 17.7 g
- Sugars 3.8 g
- Starch 5.1 g
- Fibre 8.13 g
Protein 19 g
Fat 52.3 g
- Saturated Fat 6.63 g
- Monounsaturated Fat 28.3 g
- Polyunsaturated Fat 14.7 g
  - Omega-3 1.47 g
Vitamins 91.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.23 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 2.26 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 16.5 µg
- Vitamin B9 — Folate 43.7 µg
- Vitamin C 2 mg
- Vitamin E 5.36 mg
- Vitamin K 5.3 µg
Minerals 289 mg
- Major Minerals 287 mg
  - Calcium 51 mg
  - Sodium 5.18 mg
  - Potassium 231 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.23 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 2.26 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.17 · vitamin-b7-biotin: 16.5 · vitamin-b9-folate: 43.7 · vitamin-e: 5.36 · vitamin-k: 5.3 ·

Minerals

Sodium: 5.18 · Potassium: 231 · Calcium: 51 · Iron: 1.5 ·

Paste of Ginkgo Nut: composition reflects this culinary part relative to the whole ingredient.

History

1800JP

Mashed cooked ginkgo appeared in refined Japanese savoury cooking.

1950

Canned ginkgo made paste-like uses easier outside harvest season.

2010

Restaurant kitchens still prefer whole cooked nuts over bulk ginkgo paste.