Know what’s on your plate
Acorn flour
Calories & nutrition facts
full fat
Nutrition facts
Per 100 g% DV- Calories 501 kcal —
- Protein 7.5 g 15%
- Carbohydrate 55 g 20%
- Fat 30 g 39%
- Saturated fat 3.9 g 20%
- Sodium 0 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 3 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.15 mg 12%
- Riboflavin (B2) 0.15 mg 12%
- Niacin (B3) 2.4 mg 15%
- Pantothenic acid (B5) 0.93 mg 19%
- Vitamin B6 0.69 mg 40%
- Folate (B9) 114 µg 28%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 43 mg 3%
- Iron 1.2 mg 7%
- Magnesium 110 mg 26%
- Phosphorus 103 mg 8%
- Potassium 712 mg 15%
- Zinc 0.64 mg 6%
- Copper 0.61 mg 68%
- Manganese 1.7 mg 76%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 501 | 7.5 g | 55 g | 30 g |
| 1 × oz | 28.4 g | 142 | 2.1 g | 16 g | 8.6 g |
| 2 × oz | 56.7 g | 284 | 4.2 g | 31 g | 17 g |
| ½ × oz | 14.2 g | 71 | 1.1 g | 7.7 g | 4.3 g |
| 3 × oz | 85.1 g | 426 | 6.4 g | 47 g | 26 g |
| 4 × oz | 113.4 g | 568 | 8.5 g | 62 g | 34 g |
Similar foods
Questions about Acorn flour
Does acorn flour need cooking before you use it?
Flour sold for eating has usually been made from acorns that were processed to remove much of their bitter tannin; follow its packet instructions. Don’t grind and eat raw acorns: they need leaching before they’re suitable for food.
How do you bake with acorn flour?
Acorn flour has no gluten, so use it for part of the flour in biscuits, pancakes or a loaf rather than relying on it alone for a risen bake. Start by replacing about a quarter of the wheat flour; its earthy flavour comes through strongly.
How should you store acorn flour?
Its natural fat can turn rancid, so seal it in an airtight container away from heat and light. Keep it in the fridge for longer storage, or freeze it; bring it back to room temperature before measuring so condensation does not dampen it.
What does acorn flour taste like, and what goes well with it?
It has a nutty, earthy flavour that suits mushrooms, roasted squash, honey and warm spices. Try it in savoury pancakes or biscuits, or use a little in bread alongside wheat flour.
Can you use acorn flour instead of almond flour?
You can swap some almond flour for acorn flour in biscuits or pancakes, but expect a more earthy, less sweet flavour and a different texture. Acorn flour has 7.5 g protein per 100 g, compared with 30.8 g in high-fat sesame flour; almond flour is not listed among the foods compared here.
Is acorn flour the same as acorn starch?
No. Acorn flour is made by grinding processed acorns and retains their fat and fibre; acorn starch is separated from the acorn and is used as a thickener. Korean dotorimuk, a firm savoury jelly, is made with acorn starch, not ordinary acorn flour.
Source: USDA FoodData Central 170566 · per 100 g · carbohydrate per EU label, fibre excluded
