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Also known as: ginkgo nuts
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, canned ginkgo nuts are healthy when consumed in moderation. They are rich in antioxidants like flavonoids and terpenoids, which protect cells from oxidative damage, and provide essential minerals like potassium and copper.
Ginkgo nuts have been used in traditional medicine to support respiratory health and alleviate symptoms of asthma and coughs. They also contain vitamin C and niacin, which support the immune system and metabolic health.
A 100g serving of canned ginkgo nuts contains approximately 182 calories and 37.6g of carbohydrates. Unlike most nuts, they are high in starch and very low in fat, containing only about 1.7g per serving.
Yes, canned ginkgo nuts are naturally vegan and gluten-free. However, always check the label of the canning brine or syrup to ensure no gluten-based thickeners or animal-derived additives were used during processing.
No, ginkgo nuts are not considered keto-friendly. With 37.6g of carbohydrates per 100g, they are significantly higher in carbs and lower in fat than nuts typically allowed on a ketogenic diet.
Canned ginkgo nuts are usually pre-cooked and ready to use after rinsing. They are commonly added to savory soups, stir-fries, congee, or traditional Asian desserts like bird's nest soup or sweet taro paste.
Ginkgo nuts have a unique, mild flavor that is slightly sweet with a subtle bitter undertone. Their texture is dense, soft, and chewy, often compared to a cross between a roasted chestnut and a firm bean.
canned ginkgo nuts is a versatile ingredient found in cuisines around the world. With 182 calories per 100g and 4.3 grams of protein, it's a nutritious addition to many dishes.
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Once the can is opened, transfer the nuts and their liquid into a clean, airtight container. Store them in the refrigerator and consume them within 3 to 5 days for optimal freshness.
No, ginkgo nuts should never be eaten raw because they contain ginkgotoxin, which can be toxic. While canning and cooking significantly reduce toxin levels, they must still be consumed in limited quantities.
Due to the presence of ginkgotoxin, it is recommended that adults limit their intake to 5–10 nuts per day. Children are much more sensitive to the toxin and should consume them very sparingly or avoid them altogether.