Nuts, acorns, dried
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 12% | |
| Riboflavin | 0.2 MG | 12% | |
| Niacin | 2.4 MG | 15% | |
| Pantothenic acid | 0.9 MG | 19% | |
| Vitamin B-6 | 0.7 MG | 41% | |
| Folate, total | 115 UG | 29% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 54 MG | 4% | |
| Iron, Fe | 1.0 MG | 6% | |
| Magnesium, Mg | 82 MG | 20% | |
| Phosphorus, P | 103 MG | 8% | |
| Potassium, K | 709 MG | 15% | |
| Sodium, Na | 0 MG | 0% | |
| Zinc, Zn | 0.7 MG | 6% | |
| Copper, Cu | 0.8 MG | 91% | |
| Manganese, Mn | 1.4 MG | 59% |
Nutrition Highlights
- Good source of Magnesium, Mg (20% DV).
- Rich source of Copper, Cu (91% of Daily Value per 100g).
- Rich source of Manganese, Mn (59% of Daily Value per 100g).
- Good source of Vitamin B-6 (41% DV).
- Good source of Folate, total (29% DV).
About Nuts, acorns, dried
These small, hard-shelled tree nuts have been a traditional food source for centuries, particularly among indigenous cultures and early settlers. When properly processed, they offer a rich, slightly sweet and nutty flavor that lends itself well to both savory and sweet applications. However, acorns contain tannins that must be leached out through repeated soaking and rinsing to make them palatable and digestible.
Nutritionally, these nuts are energy-dense, providing a substantial amount of calories primarily from healthy fats. They contain a good balance of macronutrients, with protein for muscle maintenance and carbohydrates for energy. The fat content is predominantly unsaturated, which supports heart health when consumed as part of a balanced diet. They also provide essential minerals like manganese and copper, though their micronutrient profile is less varied compared to some other nuts.
In the kitchen, these nuts are most commonly ground into flour after processing, which can be used in breads, pancakes, or as a thickener for soups and stews. The flour adds a distinctive earthy flavor to baked goods. Some also roast and grind them to make a coffee substitute or use them whole in stuffings and porridges. Due to their high oil content, any flour or meal made from them should be stored in the refrigerator to prevent rancidity. While not as common in modern diets as other nuts, they remain a valuable wild food for those interested in foraging and traditional cooking methods.
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