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Nutrient Composition of Raw, Dry-Roasted, and Skin-On Cashew Nuts

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Cashew nuts are the second most popular tree nut in the US with sales growing at a rate of 7% per annum. The highest quality cashew nuts are traditionally whole,… Click to show full abstract

Cashew nuts are the second most popular tree nut in the US with sales growing at a rate of 7% per annum. The highest quality cashew nuts are traditionally whole, oil-roasted, and devoid of skins. The development of a technique to remove the caustic cashew nut shell liquid from cashews and leave the skins intact allows for the production of novel cashew products including skin-on or “wrapped” in addition to raw and dry roasted products. This study investigated the nutritional characteristics of these newer cashew products. These products were found to contain bioactive compounds including mono- and poly-unsaturated fatty acids, phytosterols, arginine, magnesium, tocopherols, and phenolic compounds. All the types of cashews exhibited higher levels of phytosterols than the amounts reported for other tree nuts. The skin-on cashews had higher levels of phenolic compounds compared to the other cashew varieties tested, indicating additional health benefits of consuming cashew nuts with skins.

Keywords: raw dry; dry roasted; cashew nuts; nutrient composition; cashew

Journal Title: Journal of Field Robotics
Year Published: 2017

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