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Nuts & seeds

Acorn flour, full fat

Full-fat acorn flour is milled acorn kernel with its natural fat retained. The USDA profile represents prepared food-grade flour; it must not be applied to raw home-ground acorns unless they have been correctly identified and processed to remove potentially harmful tannins.

Nutrition per100 g
501kcal
2,100 kJ

DETAILED OVERVIEW

Nutrition facts

Macros

Protein7.5 g
15% RI*
Carbohydrates54.6 g
21% RI*
Fat30.2 g
43% RI*
Saturated fat3.9 g
20% RI*
Fibre0.0 g
0% RI*
Sugars0.0 g
0% RI*

Vitamins

Vitamin C0.0 mg
0% RI*
Vitamin E0.0 mg
0% RI*
Vitamin K0.0 µg
0% RI*
Vitamin B60.7 mg
49% RI*
Folate114.0 µg
57% RI*

Minerals

Calcium43.0 mg
5% RI*
Iron1.2 mg
9% RI*
Magnesium110.0 mg
29% RI*
Phosphorus103.0 mg
15% RI*
Potassium712.0 mg
36% RI*
Sodium0.0 mg
0% RI*

* Reference intake for an average adult. Values may vary by variety, producer and preparation.

GOOD TO KNOW

The whole story
behind acorn flour, full fat

Nutrition is rarely simply “good” or “bad”. Here is the balanced picture to help you decide what fits your diet.

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THE UPSIDE

Why it can be a great choice

  • Provides 7.49 g protein per 100 g in the USDA full-fat acorn-flour profile.
  • Most reported fat is unsaturated: 19.1 g monounsaturated and 5.81 g polyunsaturated fat per 100 g.
  • Provides 712 mg potassium, 110 mg magnesium and 103 mg phosphorus per 100 g.
  • Provides 0.688 mg vitamin B6 and 114 micrograms folate per 100 g.
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THE DOWNSIDE

What to keep in mind

  • Food-grade acorn flour must be made from correctly identified acorns that have been adequately leached and processed; simply grinding raw or dried acorns is not sufficient.
  • Contains 501 kcal, 30.2 g fat and 54.6 g carbohydrate per 100 g, so recipe quantities contribute substantial energy.
  • USDA does not report total sugar, fibre, vitamin E, vitamin K or selenium for this record; database zeroes in those fields are technical fallbacks, not measured zero values.
  • The USDA record does not specify oak species or a standardised modern production method, and both can materially change tannins and nutrition.
  • Acorn flour is not automatically suitable for every allergy or medically prescribed diet; check processing, cross-contact and the current package label.
  • Its natural fat can oxidise during storage; keep the flour sealed as directed and discard products with rancid odour, moisture or mould.