Nuts
Butter
Mongongo butter is ground mongongo nutmeat released into an oily spread, the traditional rich paste of Schinziophyton foods. Hard shells make every jar labour-intensive. A good butter tastes deep and cleanly oily. A bad butter is paint-rancid or full of shell grit. Spread on traditional staples or use as a scarce finishing fat. Keep cold after opening.
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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 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 4.9 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 94.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.17 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.66 mg
- Vitamin B5 — Pantothenic Acid 0.41 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 17.4 µg
- Vitamin B9 — Folate 46.1 µg
- Vitamin C 2 mg
- Vitamin E 5.67 mg
- Vitamin K 5.6 µg
- Minerals 344 mg
- Major Minerals 343 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: 0.13 · vitamin-b3-niacin: 1.66 · vitamin-b5-pantothenic-acid: 0.41 · vitamin-b6: 0.18 · vitamin-b7-biotin: 17.4 · vitamin-b9-folate: 46.1 · vitamin-e: 5.67 · vitamin-k: 5.6 ·
Minerals
Butter of Mongongo: composition reflects this culinary part relative to the whole ingredient.
History
Pounded mongongo pastes accompanied meals in southern African woodlands.
Limited export butters explored mongongo for specialty markets.
Artisan producers occasionally jarred mongongo butter.