Shelled

Nuts

Shelled

Shelled paradise nut is kernel stock of Lecythis seeds related to Brazil nuts, sometimes called cream nuts or paradise nuts already removed from the hard shell for immediate cooking. Convenience is high; shelf life is shorter than sound in-shell lots if storage is warm. Taste target: rich and creamy, often compared with Brazil nuts but from related canopy trees. Ready for cooking such as regional Amazonian snacking and small-lot specialty export. Industrial shelling already applied the species pathway: forest harvest and careful shelling similar in spirit to Brazil-nut chains. Storage discipline: cool storage against rancidity. Do not assume identical nutrition or selenium to Bertholletia Brazil nuts. Allergen: tree nut; selenium stories differ by species and soil—do not assume Brazil-nut doses. In comparison, cousin to Brazil nut in ecology and richness, scarcer in global retail. Check packs for shell shards before serving children. Vacuum packs help but still deserve cool storage after opening.

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Unit

Characteristics

Preparations

CookedFreshPreparedRoastedWhole

Traits

IntactPortionPrep ReadyShelledVersatile

Nutrition and pairings

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 647

Amount per 100 g

  • Total Fat 56.5 g
  • Saturated Fat 13.1 g
  • Trans Fat 0 g
  • Monounsaturated Fat 23.8 g
  • Polyunsaturated Fat 19.6 g
  • Cholesterol 0 mg
  • Sodium 4.98 mg
  • Salt 0.01 g
  • Total Carbohydrate 21 g
  • Dietary Fibre 7.93 g
  • Total Sugars 4.18 g
  • Complex / starch 5.02 g
  • Protein 13.7 g
  • Water 4.8 g
Detailed nutrients

Shell is largely mineral; edible value is minimal except as calcium source when finely prepared.

History

Amazonian peoples harvested Lecythis nuts from rainforest trees as wild foods.

Explorers and traders described paradise or cream nuts alongside Brazil nuts for export curiosity.

Specialty importers occasionally offer paradise nuts to gourmet markets.

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