The Pili Nut is an exotic delicious kernel from an evergreen self sustainable tree that is grown on islands where there is tropical or subtropical climate. Raw, the taste may be compared to a combination of Pecan, Pine, Brazil, Pumpkin seed, and Walnut. Roasted it has a nutty flavor and crispy texture. Nutritionally, Pili nuts are high in calcium, phosphorus, fats, proteins and Vitamin B’s. Pili Nuts can be processed into rich nut milks, creams, pesto & pate’s, added to salads, dressings, rice and pickles.
Pili nuts are a good source of antioxidants. Free radicals have been studied as a possible cause of oxidative stress, which may leave you at a higher risk for inflammatory conditions. Pili nuts are a nourishing source of omega fatty acid which may help support a healthy inflammation response. Pili nuts also supply a source of fiber which may support healthy digestion. Because of there superior amino acid levels, they may also help support healthy blood sugar levels, muscle tissue development and are a great source of nourishing energy.
Some possible traditional uses of Wild Raw Pili Nuts may include:
● Excellent source of natural healthy fats
● More Vitamin E than any other nut
● Supporting a healthy cardiovascular system
● Containing all 8 essential amino acids
● Highest magnesium content of any nut
● High in calcium, phosphorus, fats, proteins & Vitamin B
Constituents of Pili Nuts include:
Dry weight: 8% protein, 33.6% fat, 3.4% crude fibre, 9.2 % ash, 45% carbohydrate.
– Pulp oil: greenish-yellow in colour, is 56.7% oleicglycerides, 13.5% linoleic glycerides and 29.3% saturated fatty acids.
– Kernel: weighs 0.74-5.13g, comprises 4.4-16.6% of the whole fruit by weight. Contains: 35.6-51.4% moisture, 11.5-15.7% protein, 69.2-76.6% fats and 2.59-4.32% carbohydrates.
– Mineral and vitamin content (per 100 g): 119mg calcium, 508mg phosphorus, 2.6mg iron, 489mg potassium, 45 IU vitamin A, 0.95mg thiamine, 0.12mg riboflavin, 0.4mg niacin and traces of vitamin C (Intengan et al. 1968).
– Kernel oil is composed of oleic glycerides, 58.6% and palmitic acids, 38.2%; yellow with an agreeable odour and taste, suitable for culinary purposes and keeps perfectly for as long as 6 months (West and Balce 1923).
– Bark yields 7.8% tannin, providing a satisfactory leather with a yellowish tan, with firm texture and good grain.
Our pili nuts come from a small coop where most of the farm work is done by hand. Income remains in the community.
For additional constituent information, visit: http://organicpilinuts.com/pili-tree-botany/
This product is 100% natural and minimally processed. Taste, smell, texture, and color may vary from batch to batch.
Suggested Use: Eat by the handful or add to homemade trail mix.
Mixing suggestion: To increase flavor and nutritional profile combine with our organic sun dried goji berries. Pili Nuts are also delicious combined with cacao, coconut milk, and vanilla in fresh smoothies, icecreams, chocolate pastry, and cereal.
Botanical Name: Canarium ovatum Engl.
Other Names: Pili, Oily pili, Philippine nut, Pilinut, Galip nut, Nangai, Vanuatu, Pilinuß, Pilinußbaum, Kanari, Arbol de la nuez pili, Nuez pili, pili, anangi, basiad, liputi, pilaui, and pili-pilauai.
Ingredients: Raw Wildcrafted Pili Nuts.
Origin: Grown and wildcrafted in Indonesia. Packaged with care in Florida, USA.
Z Natural Foods strives to offer the highest quality organically grown, raw, vegan, gluten free, non-GMO products available and exclusively uses low temperature drying techniques to preserve all the vital enzymes and nutrients. Our Wild Raw Pili Nuts pass our strict quality assurance which includes testing for botanical identity, heavy metals, chemicals and microbiological contaminants. ZNaturalFoods.com offers Wildcrafted Raw Pili Nuts packaged in airtight stand-up, resealable foil pouches for optimum freshness. Once opened, just push the air out of the pouch before resealing it in order to preserve maximum potency. Keep your Raw Wild Pili Nuts in a cool, dark, dry place.
1. Pili Nut / Roberto E. Coronel
2. Preliminary Evaluation of Biodiesel from Canarium ovatum (Pili) Pulp Oil and Psophocarpus tetragonolobus (Winged bean) Seed Oil / Dr Luis Razon / DLSU Research Abstracts
3. Characterization of the proteins of Pili nut (Canarium ovatum, Engl.) / Massimo r Marcone et al / Plant Foods for Human Nutrition (Formerly Qualitas Plantarum) • Volume 57, Number 2 / March, 2002
4. Sorting Canarium names / MULTILINGUAL MULTISCRIPT PLANT NAME DATABASE
5. Antimutagenic potential and phytochemical analysis of selected Philippine plants / Christine L Chichloco-Hernandez, Noemi Pagulgan / Pharmacognosy Magazine, 2009, Vol 5, No. 20, Pp 388-393
6. Preliminary Evaluation of Biodiesel from Canarium ovatum (Pili) Pulp Oil and Psophocarpus tetragonolobus (Winged bean) Seed Oil / Dr. Luis Razon / De La Salle University
7. Sorting Canarium names / Authorised by Prof. Snow Barlow / Maintained by: Michel H. Porcher / MULTILINGUAL MULTISCRIPT PLANT NAME DATABASE / Copyright © 1997 - 2000 The University of Melbourne.
8. Melanogenesis inhibitory activity of sesquiterpenes from Canarium ovatum resin in mouse B16 melanoma cells. / Kikuchi T, Watanabe K, Tochigi Y, Yamamoto A, Fukatsu M, Ezaki Y, Tanaka R, Akihisa T.
9. Characterization of pili nut (Canarium ovatum) oil: Fatty acid and triacylglycerol composition and physicochemical properties / Yukio Kakuda, Firouz Jahaniaval, Massimo F. Marcone, Lourdes Montevirgen, Quintin Montevirgen, Joselyn Umali / Journal of the American Oil Chemists' Society, 2000, Volume 77, Issue 9, pp 991-997
10. Characterization of the proteins of pili nut (Canarium ovatum, Engl.) / Massimo R Marcone, Yukio Kakuda, Firouz Jahaniaval, Rickey Y Yada, Lourdes S Montevirgen / Plant Foods Hum Nutr. 2002 ;57 (2):107-20 12049143
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