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


  •  Laura Griffin    
  •  Lisa Dean    

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. 



This work is licensed under a Creative Commons Attribution 4.0 License.
  • ISSN(Print): 1927-0887
  • ISSN(Online): 1927-0895
  • Started: 2012
  • Frequency: quarterly

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