Nuts
Shell
Ginkgo shell is the hard coat cracked after the irritant outer flesh is carefully removed. Not food. Handle outer fruit pulp with gloves; it can irritate skin. Shell fragments are a dental hazard in cooked dishes. The edible yield is the limited-portion cooked kernel only.
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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 2.5 g
- Saturated Fat 0.5 g
- Trans Fat 0 g
- Monounsaturated Fat 1 g
- Polyunsaturated Fat 1 g
- Cholesterol 0 mg
- Sodium 4.87 mg
- Salt 0.01 g
- Total Carbohydrate 78 g
- Dietary Fibre 55 g
- Total Sugars 3 g
- Complex / starch 8 g
- Protein 3.5 g
- Water 12 g
- Energy 349 kcal
- Water 12 g
- Carbohydrates 78 g
- Protein 3.5 g
- Fat 2.5 g
- Saturated Fat 0.5 g
- Omega-3 0.08 g
- Vitamins 77.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.19 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.86 mg
- Vitamin B5 — Pantothenic Acid 0.46 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 13.5 µg
- Vitamin B9 — Folate 35.6 µg
- Vitamin C 2 mg
- Vitamin E 4.36 mg
- Vitamin K 4.3 µg
- Minerals 348 mg
- Major Minerals 347 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.19 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.86 · vitamin-b5-pantothenic-acid: 0.46 · vitamin-b6: 0.14 · vitamin-b7-biotin: 13.5 · vitamin-b9-folate: 35.6 · vitamin-e: 4.36 · vitamin-k: 4.3 ·
Minerals
Shell is largely mineral; edible value is minimal except as calcium source when finely prepared.
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.