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High in healthy fats, protein, and magnesium
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 ounce (medium) of Dido nut (28 g) has 182 calories. That works out to 650 calories per 100 g. It contains 4.7 g of carbs, 3.8 g of protein, 17.1 g of fat and 2.7 g of fiber. Its 1.7 mg of Manganese covers 75% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 ounce (medium) · 28 g
182
KCAL / 28G
Carbs
4.7g
· 2% DV
Protein
3.8g
· 8% DV
Fat
17.1g
· 22% DV
Fiber
2.7g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 8% · Fat 82%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 182 kcal | |
| Total fat | 17.1 g | 22% |
| Saturated fat | 1.26 g | 6% |
| Trans fat | 0 g | |
| Sodium | 0 mg | 0% |
| Total carbohydrate | 4.7 g | 2% |
| Fiber | 2.7 g | 10% |
| Protein | 3.8 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 ounce (medium) | 28 g | 182 kcal |
| 1 g | 1 g | 7 kcal |
| 1 piece (small) | 5 g | 33 kcal |
| 1 tablespoon (chopped) | 8 g | 52 kcal |
| 2 tablespoon (chopped) | 16 g | 104 kcal |
| 1 serving (medium) | 30 g | 195 kcal |
| 10 piece (large) | 50 g | 325 kcal |
| 100 g | 100 g | 650 kcal |
| 1 cup (whole) | 135 g | 878 kcal |
Calculated from 650 calories per 100 g.
Dido nuts are easy to eat plain, or you can chop them over porridge, yogurt, or salads. They also add crunch to baked goods and savory dishes; add them near the end if you want their texture to stay noticeable.
Yes, Dido nuts can be eaten raw. Roasting gives them a deeper, toastier flavor, but it is optional; if roasting them at home, watch closely because nuts can burn quickly.
Keep Dido nuts in an airtight container in a cool, dark, dry place. Heat, light, and air can make their oils turn rancid, so refrigerate them if your kitchen is warm or you need to store them for longer.
Yes, Dido nuts freeze well when sealed in an airtight freezer-safe container or bag. Take out only what you need, and let them come to room temperature while still sealed to reduce condensation.
Rancid Dido nuts may smell sour, musty, or like old paint, and taste bitter or unpleasant. Discard nuts that smell off or show mold; do not try to rescue them by roasting.
No, the thin brown skin on Dido nuts is edible. It can taste slightly bitter, especially after roasting, so rub the nuts in a clean towel if you prefer to remove loose skin.
No, soaking Dido nuts is not necessary. Soaking softens their texture and makes them more perishable, so use soaked nuts promptly rather than storing them damp at room temperature.
A small handful of Dido nuts is a practical daily snack for many people. Since they are easy to eat by the handful, portion some into a bowl instead of grazing from a large bag.
Yes, Dido nuts can usually replace hazelnuts in cakes, cookies, and other recipes calling for chopped or ground nuts. Their distinctive roasted flavor pairs especially well with chocolate, fruit, and warm spices.
No, Dido nuts are not safe for someone with a hazelnut or relevant tree-nut allergy. Even a small amount can trigger a reaction; anyone unsure about their allergy should ask their healthcare professional before eating them.
Vitamins
Vitamin E
4.2mg · 28% DV
Biotin
5.6µg · 19% DV
B1
0.17mg · 14% DV
B6
0.17mg · 10% DV
Minerals
Manganese
1.74mg · 76% DV
Copper
0.48mg · 53% DV
Phosphorus
81mg · 12% DV
Magnesium
46mg · 11% DV
Potassium ⭐
190mg · 6% DV
Sodium
0mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 182 calories in 1 ounce (medium) (28 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Dido nut refers here to hazelnuts, eaten whole rather than as a prepared dish; the nutrition profile is consistent with plain hazelnuts. Hazelnuts are closely associated with Turkey’s Black Sea region and are also widely used in sweets, baking and nut spreads around the world.
They have a gently sweet, rich flavour and a crisp bite, which becomes more pronounced when roasted. Enjoy them by the handful, stir them into porridge or yoghurt, or use them in baking. They are filling and rich in fats and fibre, with 650 calories per 100 g, so a modest portion works well as a snack. Choose unsalted nuts if you want to keep the flavour simple, and pair them with fresh fruit or plain yoghurt.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.26g
MONOUNSATURATED
13.05g
POLYUNSATURATED
2.21g
Omega 6:3 ratio 73.7:1
Above the ideal 4:1 (73.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.