Cashew

Cashew

Cashew nut is not really a nut, but a seed cashew apple - the fruit of cashews. Cashew nut is grown in tropical regions of the world because of the fruit and seeds. Seed is used as a snack, in salads, pastries, salads and vegetable dishes, and in pastries can be used as a substitute for almonds. It can be eaten raw, dry roasted or fried in seed oil, saline, or no, it is now increasingly popular.

It has a delicious sweet taste and is appreciated by the naturally white color.

Variety: 
Caliber 320, W (white 300 – 320 pcs in ounce), India or Vietnam. WW – white wholes (colour and seed).
Harvest: 
March/Apr (India, Vietnam), Aug/MArch (East Africa).
Nutritional Value in 100 g Fatt Proteins Fibers
602 kcal 46 g (8 g saturated) 21 g 3,3 g

Nutritional source of: copper, magnesium, zinc, phosphorus.

Cashew nut is rich in unsaturated acids that keep heart health, lowering the bad LDL cholesterol and blood sugar in the body. It is an excellent source of antioxidants. It contains copper that improves iron absorption, bone development and melanin production that gives skin color. High magnesium content helps with muscle cramps and chronic fatigue.