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cashew (Anacardium occidentale)
Nutrition:
- 18% protein (by weight)
- contains adequate amounts of all essential amino acids
- 44% fat
- 54% monounsaturated fat (18:1)
- 18% polyunsaturated fat (18:2)
- 16% saturated fat
- 9% palmitic acid (16:0)
- 7% stearic acid (18:0))
- no cholesterol
- 30% carbohydrate
- 6% sugars (almost exclusively sucrose)
- 3% fiber
- 5% water
- 3% ash
- minerals (per 100 grams)
- calcium: 37 mg
- iron: 6.68 mg
- magnesium: 292 mg
- phosphorus: 593 mg
- potassium: 660 mg
- sodium: 12 mg
- zinc: 5.8 mg
- copper: 2.2 mg
- manganese: 1.6 mg
- selenium: 20 ug
- vitamins
- vitamin: C 0.5 mg
- thiamin: 0.42 mg
- riboflavin: 0.58 mg
- niacin: 1.1 mg
- pantothenic acid: 0.96 mg
- vitamin B-6: 0.42 mg
- folate: 25 ug
- vitamin B-12: none
- beta carotene: none
- vitamin: A none
- lycopene: none
- lutein + zeaxanthin: 22 ug
- vitamin E: (alpha-tocopherol) 0.90 mg
- vitamin D: none
- vitamin K: (phylloquinone) 34 ug
- oxalate 262 mg/100 g weight [3]
General
nuts (food nut, dietary nut, nut consumption)
References
- Wikipedia: Cashew
http://en.wikipedia.org/wiki/Cashew
- USDA
http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl
- Chai W, Liebman M
Oxalate content of legumes, nuts, and grain-based flours.
Journal of Food Composition and Analysis 18 (2005) 723-729
http://www.2ndchance.info/oxalate-dogChai2005oxalatecontentfoods.pdf