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 |
| 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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