In contrast to all other nuts, Brazil nuts cannot be cultivated in plantations – they can only be gathered “wild” in the jungle. In Bolivia, the large capsules, which usually contain around 20 seeds, or rather nuts, fall from the up-to-50-m high Brazil nut trees when it rains a lot between December and April. The capsules are opened to remove the nuts at the foot of the tree. The nuts are then dried at central collecting stations, before being gently roasted and then cracked – providing the first glimpse of the Brazil nut as we know them. The relatively large, brown-white nut has a slightly earthy taste and is a good source of magnesium and phosphorus, as well as being rich in vitamin E.
Ingredients
Brazil Nuts Shelled
Nutrition Statement
Source of vitamin E, source of magnesium
Nutrition facts
(per 100g)
Calories (kj/kcal)2.905 kj/704 kcal
Fat68 g
of which saturated fatty acids16 g
Carbohydrate2,3 g
of which sugar **2,3 g
Protein17 g
Salt ***<0,03 g