Nuts
Split Kernel
Split pine-nut kernels are halves or broken pieces that still read as pine nut rather than meal. They toast faster because of extra surface area and distribute evenly through cookies, salads, and rice. Flavour matches good whole stock when fresh—sweet, soft, and resinous. Packers often route splits into ingredient packs when perfect wholes command pesto-premium prices. Use splits when even distribution matters more than intact silhouette. Still inspect for shell grit and discard cardboard-scented pieces. Higher surface area means even faster staling—freeze promptly. Excellent for last-minute toasting over vegetables. Grind splits into paste without guilt; shape was already secondary.
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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 68.4 g
- Saturated Fat 5.32 g
- Trans Fat 0 g
- Monounsaturated Fat 28.9 g
- Polyunsaturated Fat 34.2 g
- Cholesterol 0 mg
- Sodium 5.24 mg
- Salt 0.01 g
- Total Carbohydrate 13.1 g
- Dietary Fibre 3.7 g
- Total Sugars 3.6 g
- Complex / starch 1.4 g
- Protein 13.7 g
- Water 2.3 g
- Energy 723 kcal
- Water 2.3 g
- Carbohydrates 13.1 g
- Protein 13.7 g
- Fat 68.4 g
- Saturated Fat 5.32 g
- Monounsaturated Fat 28.9 g
- Polyunsaturated Fat 34.2 g
- Omega-3 2.74 g
- Vitamins 74.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.18 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.78 mg
- Vitamin B5 — Pantothenic Acid 0.44 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 12.9 µg
- Vitamin B9 — Folate 34.1 µg
- Vitamin C 2 mg
- Vitamin E 4.16 mg
- Vitamin K 4.1 µg
- Minerals 355 mg
- Major Minerals 353 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.18 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.78 · vitamin-b5-pantothenic-acid: 0.44 · vitamin-b6: 0.13 · vitamin-b7-biotin: 12.9 · vitamin-b9-folate: 34.1 · vitamin-e: 4.16 · vitamin-k: 4.1 ·
Minerals
Pine nut kernel: high fat, soft seed for pesto and baking.
History
Mediterranean peoples harvested stone-pine seeds as a valued oily food.
Roman-era cookery used pine nuts in sauces and stuffed dishes.
Global trade mixed Mediterranean and Asian pine-nut species for different price points.
Pesto culture and Chinese supply chains dominated everyday pine-nut commerce.