Cashew Nuts Nutrition Facts

The Nutritional Value of Cashew Nuts Nutrition Facts

– dry roasted, without salt added –
From Wikipedia: Although a nut in the culinary sense, in the botanical sense the nut of the cashew is a seed. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the more well known allergenic oil urushiol which is also a toxin found in the related poison ivy.

Properly roasting cashews destroys the toxin, however it must be done outdoors as the smoke (not unlike from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening reactions by irritating the lungs.

People who are allergic to cashew urushiols may also react to mango or pistachio which are also in the Anacardiaceae family. Some people are allergic to cashew nuts, but cashews are a less frequent allergen than nuts or peanuts.

Scientific Name: Anacardium occidentale
NDB No: 12085 (Nutrient values and weights are for edible portion)

 

Nutrient Units Value per
100 grams
Number
of Data
Points
Std.
Error
Proximates
Water
g
1.70
2
0.000
Energy
kcal
574
0
0.000
Energy
kJ
2402
0
0.000
Protein
g
15.31
2
0.000
Total lipid (fat)
g
46.35
2
0.000
Ash
g
3.95
2
0.000
Carbohydrate, by difference
g
32.69
0
0.000
Fiber, total dietary
g
3.0
0
0.000
Sugars, total
g
5.01
0
0.000
Minerals
Calcium, Ca
mg
45
1
0.000
Iron, Fe
mg
6.00
1
0.000
Magnesium, Mg
mg
260
1
0.000
Phosphorus, P
mg
490
1
0.000
Potassium, K
mg
565
2
0.000
Sodium, Na
mg
16
0
0.000
Zinc, Zn
mg
5.60
1
0.000
Copper, Cu
mg
2.220
0
0.000
Manganese, Mn
mg
0.826
0
0.000
Selenium, Se
mcg
11.7
0
0.000
Vitamins
Vitamin C, total ascorbic acid
mg
0.0
0
0.000
Thiamin
mg
0.200
1
0.000
Riboflavin
mg
0.200
1
0.000
Niacin
mg
1.400
1
0.000
Pantothenic acid
mg
1.217
0
0.000
Vitamin B-6
mg
0.256
0
0.000
Folate, total
mcg
69
0
0.000
Folic acid
mcg
0
0
0.000
Folate, food
mcg
69
0
0.000
Folate, DFE
mcg_DFE
69
0
0.000
Choline, total
mg
61.0
0
0.000
Vitamin B-12
mcg
0.00
0
0.000
Vitamin B-12, added
mcg
0.00
0
0.000
Vitamin A, RAE
mcg_RAE
0
0
0.000
Retinol
mcg
0
0
0.000
Carotene, beta
mcg
0
0
0.000
Carotene, alpha
mcg
0
0
0.000
Cryptoxanthin, beta
mcg
0
0
0.000
Vitamin A, IU
IU
0
0
0.000
Lycopene
mcg
0
0
0.000
Lutein + zeaxanthin
mcg
23
0
0.000
Vitamin E (alpha-tocopherol)
mg
0.92
0
0.000
Vitamin E, added
mg
0.00
0
0.000
Vitamin D (D2 + D3)
mcg
0.0
0
0.000
Vitamin D
IU
0
0
0.000
Vitamin K (phylloquinone)
mcg
34.7
0
0.000
Lipids
Fatty acids, total saturated
g
9.157
0
0.000
4:0
g
0.000
0
0.000
6:0
g
0.000
0
0.000
8:0
g
0.132
1
0.000
10:0
g
0.132
1
0.000
12:0
g
0.784
2
0.000
14:0
g
0.347
3
0.000
16:0
g
4.351
20
0.000
18:0
g
2.972
20
0.000
Fatty acids, total monounsaturated
g
27.317
0
0.000
16:1 undifferentiated
g
0.318
13
0.000
18:1 undifferentiated
g
26.808
21
0.000
20:1
g
0.139
4
0.000
22:1 undifferentiated
g
0.000
0
0.000
Fatty acids, total polyunsaturated
g
7.836
0
0.000
18:2 undifferentiated
g
7.660
22
0.000
18:3 undifferentiated
g
0.161
8
0.000
18:4
g
0.000
0
0.000
20:4 undifferentiated
g
0.000
0
0.000
20:5 n-3 (EPA)
g
0.000
0
0.000
22:5 n-3 (DPA)
g
0.000
0
0.000
22:6 n-3 (DHA)
g
0.000
0
0.000
Cholesterol
mg
0
0
0.000
Phytosterols
mg
158
0
0.000
Amino acids
Tryptophan
g
0.237
5
0.000
Threonine
g
0.592
10
0.000
Isoleucine
g
0.731
9
0.000
Leucine
g
1.285
10
0.000
Lysine
g
0.817
10
0.000
Methionine
g
0.274
10
0.000
Cystine
g
0.283
10
0.000
Phenylalanine
g
0.791
10
0.000
Tyrosine
g
0.491
10
0.000
Valine
g
1.040
10
0.000
Arginine
g
1.741
10
0.000
Histidine
g
0.399
10
0.000
Alanine
g
0.702
10
0.000
Aspartic acid
g
1.505
10
0.000
Glutamic acid
g
3.624
10
0.000
Glycine
g
0.803
10
0.000
Proline
g
0.690
10
0.000
Serine
g
0.849
10
0.000
Other
Alcohol, ethyl
g
0.0
0
0.000
Caffeine
mg
0
0
0.000
Theobromine
mg
0
0
0.000
USDA National Nutrient Database for Standard Reference, Release 23 (2010)

Nutrition Note: All values are for 100 grams (3.52 ounces) and for dry roasted nuts. The best nutritional value however is always obtained from fresh raw nuts, so best try to get fresh nuts. The longer you store or cook, dry or roast your products the more nutritional value is lost, so if you need to cook do it short and fast and always use fresh products. Also If   you have special needs or conditions make sure you consult with your doctor or nutritionist.

 

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