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Nutrient Composition of Raw, Dry-Roasted, and Skin-On Cashew Nuts
- Source :
- Journal of Food Research. 6:13
- Publication Year :
- 2017
- Publisher :
- Canadian Center of Science and Education, 2017.
-
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.
Details
- ISSN :
- 19270895 and 19270887
- Volume :
- 6
- Database :
- OpenAIRE
- Journal :
- Journal of Food Research
- Accession number :
- edsair.doi...........0f62432ca64377e17cb0de2cdc5d3977