Nuts

Pili Nut

Pili is the rich seed of Canarium ovatum, an iconic Philippine nut also known in nearby Malesia, often likened to a tropical macadamia for its buttery, delicate luxury. Very high oil softens the meat and shines when roasted for sweets, brittle, ice cream, and premium export packs. Shelling is labour-intensive; refined kernels bruise easily and demand cool or frozen holding. True Philippine pili differs from anonymous tropical mixed-nut blends— origin and freshness define the experience. Good meats are pale, sweet-smelling, and clean; yellowed rancid bits fail export grade. Bicol and other regional candies made the nut a national specialty long before gourmet shelves. Label as a tree nut and buy small lots if your climate is hot.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Butter

Flour

Kernel

Meal

Oil

Paste

Shell

Skin

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Bicol

Quezon

Albay

Philippine Pili

Sorsogon

Canarium ovatum

Characteristics

Preparations

BlanchedChilledChoppedDicedDriedFreshFrozenGroundHalvedPowderRawRoastedSaltedSlicedSliveredSmokedToastedWhole

Provenance

BiodynamicDry RoastedExport CertifiedFair TradeHeirloomLightly SaltedNon-GMOOrganicPesticide FreeRawRegenerativeSingle OriginSteam PasteurizedUnsalted

Sources

Indoor FarmedOutdoor FarmedPlantationWild

Traits

ButteryCreamyCrispMildNuttyRich

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 645

Amount per 100 g

Total Fat 55.5 g
Saturated Fat 6.92 g
Trans Fat 0 g
Monounsaturated Fat 27.5 g
Polyunsaturated Fat 14.5 g
Cholesterol 0 mg
Sodium 5.31 mg
Salt 0.01 g
Total Carbohydrate 16.9 g
Dietary Fibre 7.76 g
Total Sugars 4.24 g
Complex / starch 4.63 g
Protein 16.6 g
Water 4.16 g

Detailed nutrients

Energy 645 kcal
Water 4.16 g
Carbohydrates 16.9 g
- Sugars 4.24 g
  - Monosaccharides 2.96 g
  - Disaccharides 1.27 g
- Starch 4.63 g
  - Amylose 1.16 g
  - Amylopectin 3.47 g
  - Digestible Starch 3.94 g
  - Resistant Starch 0.46 g
- Fibre 7.76 g
  - Soluble Fibre 2.72 g
  - Insoluble Fibre 5.04 g
Protein 16.6 g
- Plant Protein 15.8 g
Fat 55.5 g
- Saturated Fat 6.92 g
- Monounsaturated Fat 27.5 g
- Polyunsaturated Fat 14.5 g
  - Omega-3 1.45 g
  - Omega-6 7.23 g
Vitamins 82.4 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.18 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.75 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 12.7 µg
- Vitamin B9 — Folate 33.4 µg
- Vitamin C 2 mg
- Vitamin E 5.88 mg
- Vitamin K 5.8 µg
Minerals 238 mg
- Major Minerals 229 mg
  - Calcium 32 mg
  - Sodium 5.31 mg
  - Potassium 192 mg
- Trace Minerals 8.9 mg
  - Iron 0.7 mg
  - Zinc 3.2 mg
  - Iodine 5 µg
Salt 0.01 g
- Sodium Chloride 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.18 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 1.75 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.13 · vitamin-b7-biotin: 12.7 · vitamin-b9-folate: 33.4 · vitamin-e: 5.88 · vitamin-k: 5.8 ·

Minerals

Sodium: 5.31 · Potassium: 192 · Calcium: 32 · Iron: 0.7 · Zinc: 3.2 · Iodine: 5 ·

Nuts pack energy-dense oils, plant protein, and fibre; sodium stays low until salted.

In the kitchen

Culinary partners and combinations that usually underperform with Pili Nut.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

500PH

Philippine communities used pili as a valued native nut long before modern export grading.

1900PH

Regional pili candies and roasted nuts became Bicol and national specialties.

2000

Export pili targeted gourmet markets as a premium tropical nut.