The cashews are one of the
most proven nutritious foods. It is rich in vitamins,
carbohydrates and minerals, essential for the well being
of a human body.
Apart from eating plain roasted cashew it is also used
in ice creams, sweets, chocolates, dishes etc.
Constituents
of Cashewnuts
Percentage
Proteins
21%
Fats
47%
Moisture
5%
Carbohydrates
22%
Phosphorus
0.45%
Calcium
0.05%
Iron
5mg/100gm
Nuts in general are high protein,
fat and carbohydrate foods. They are also rich in many minerals
and vitamins essential for the well-being of a human body.
Chemical Composition
of Cashew karnel
Constituents
Percentage
Proteins
21.0
Fat
47.0
Moisture
5.9
Carbohydrates
22.0
Phosphorus
0.45
Calcium
0.05
Iron
5.0 mg/100g
Fats
(
Physical and chemical charecteristics of cashew fat )
Particulars
Percentage
Oleic acid
59.60
Saturated
acid
18
Unsaturated
acid
82
Linoleic
acid
19.62
Palmitic
acid
11.14
Stearic
acid
8.75
Palmitin
acid
0.89
Amino-acids
composition of cashew kernel globulin's
Amino-acids
Percentage
Arginine
10.3
Histidine
1.8
Lysine
3.3
Tyrosine
3.2
Phenylalanine
4.4
Cystine
1.0
Methinonine
1.3
Threonine
2.8
Valine
4.5
Carbohydrates
Cashew kernel has a very low content
of carbohydrates, as little as 1% of soluble sugar. Such a quantity
is sufficient to give a pleasant taste without creating excess
energy. Cashew is , therefore, non-fattening and can be safely
consumed by those suffering from obesity and diabetes.
Nutritive
value of Cashew Kernel
Particulars
Requirement for daily diet of a normal adult
