Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 1,619 kJ (387 kcal) |
40.75 g | |
23.85 g | |
Saturated | 3.102 g |
Monounsaturated | 15.109 g |
Polyunsaturated | 4.596 g |
6.15 g | |
Tryptophan | 0.074 g |
Threonine | 0.236 g |
Isoleucine | 0.285 g |
Leucine | 0.489 g |
Lysine | 0.384 g |
Methionine | 0.103 g |
Cystine | 0.109 g |
Phenylalanine | 0.269 g |
Tyrosine | 0.187 g |
Valine | 0.345 g |
Arginine | 0.473 g |
Histidine | 0.170 g |
Alanine | 0.350 g |
Aspartic acid | 0.635 g |
Glutamic acid | 0.986 g |
Glycine | 0.285 g |
Proline | 0.246 g |
Serine | 0.261 g |
Vitamins | Quantity %DV† |
Vitamin A equiv. | 0% 2 μg |
Thiamine (B1) | 9% 0.112 mg |
Riboflavin (B2) | 9% 0.118 mg |
Niacin (B3) | 11% 1.827 mg |
Pantothenic acid (B5) | 14% 0.715 mg |
Vitamin B6 | 31% 0.528 mg |
Folate (B9) | 22% 87 μg |
Vitamin C | 0% 0.0 mg |
Minerals | Quantity %DV† |
Calcium | 3% 41 mg |
Copper | 69% .621 mg |
Iron | 4% 0.79 mg |
Magnesium | 15% 62 mg |
Manganese | 58% 1.337 mg |
Phosphorus | 6% 79 mg |
Potassium | 18% 539 mg |
Sodium | 0% 0 mg |
Zinc | 5% 0.51 mg |
Other constituents | Quantity |
Water | 27.9 g |
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] |
The acorn, or oaknut, is the nut of the oaks and their close relatives (genera Quercus and Lithocarpus, in the family Fagaceae). It usually contains a seedling surrounded by two cotyledons (seedling leaves), enclosed in a tough shell known as the pericarp, and borne in a cup-shaped cupule.[3][4] Acorns are 1–6 cm (1⁄2–2+1⁄2 in) long and 0.8–4 cm (3⁄8–1+5⁄8 in) on the fat side. Acorns take between 5 and 24 months (depending on the species) to mature; see the list of Quercus species for details of oak classification, in which acorn morphology and phenology are important factors.
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