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Rico R, Bulló M, Salas-Salvadó J. Nutritional composition of raw fresh cashew (Anacardium occidentale L.) kernels from different origin. Food Sci Nutr. 2015;4(2):329-38doi: 10.1002/fsn3.294.
Rico, R., Bulló, M., & Salas-Salvadó, J. (2016). Nutritional composition of raw fresh cashew (Anacardium occidentale L.) kernels from different origin. Food science & nutrition, 4(2), 329-38. https://doi.org/10.1002/fsn3.294
Rico, Ricard, et al. "Nutritional composition of raw fresh cashew (Anacardium occidentale L.) kernels from different origin." Food science & nutrition vol. 4,2 (2016): 329-38. doi: https://doi.org/10.1002/fsn3.294
Rico R, Bulló M, Salas-Salvadó J. Nutritional composition of raw fresh cashew (Anacardium occidentale L.) kernels from different origin. Food Sci Nutr. 2015 Oct 06;4(2):329-38. doi: 10.1002/fsn3.294. eCollection 2016 Mar. PMID: 27004123; PMCID: PMC4779481.
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Food Sci Nutr. 2015 Oct 06;4(2):329-38. doi: 10.1002/fsn3.294. eCollection 2016 Mar.

Nutritional composition of raw fresh cashew (Anacardium occidentale L.) kernels from different origin.

Food science & nutrition

Ricard Rico, Mònica Bulló, Jordi Salas-Salvadó

Affiliations

  1. International Nut and Dried Fruit Council Reus Spain.
  2. Department of Biochemistry and Biotechnology IISPV School of Medicine Rovira i Virgili University CIBERobn Physiopathology of Obesity and Nutrition Instituto de Salud Carlos III Madrid Spain.

PMID: 27004123 PMCID: PMC4779481 DOI: 10.1002/fsn3.294

Abstract

The total dietary fiber, sugar, protein, lipid profile, sodium, and energy contents of 11 raw cashew kernel (Anacardium occidentale L.) samples from India, Brazil, Ivory Coast, Kenya, Mozambique, and Vietnam were determined. Total fat was the major component accounting for 48.3% of the total weight, of which 79.7% were unsaturated FA (fatty acids), 20.1% saturated FA, and 0.2% trans FA. Proteins, with 21.3 g/100 g, were ranked second followed by carbohydrates (20.5 g/100 g). The average sodium content was 144 mg/kg. Fourteen FA were identified among which oleic acid was the most abundant with a contribution of 60.7% to the total fat, followed by linoleic (17.77%), palmitic (10.2%), and stearic (8.93%) acids. The mean energy content was 2525 kJ/100g. Furthermore, the sterol profile and content, amino acids, vitamins, and minerals of four raw cashew kernel samples from Brazil, India, Ivory Coast, and Vietnam were determined. β-Sitosterol with 2380 ± 4 mg/kg fat was the most occurring sterol. Glutamic acid, with 4.60 g/100 g, was the amino acid with highest presence, whereas tryptophan with 0.32 g/100 g was the one with lower presence. Vitamin E with an average contribution of 5.80 mg/100 g was the most abundant vitamin. Potassium with a mean value of 6225 mg/kg was the mineral with highest amount in cashew samples.

Keywords: Anacardium occidentale L.; cashew nut; fatty acids; nutritional composition; nuts; sterols

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